No Bake Blueberry Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup melted butter
03 -
1 tablespoon sugar
→ For the Cheesecake
04 -
16 ounces cream cheese, softened to room temperature
05 -
1 cup powdered sugar
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon lemon juice
08 -
8 ounces Cool Whip
→ For the Topping
09 -
1 can blueberry pie filling (21 ounces)
# Instructions:
01 -
Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
02 -
Beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Gently fold in Cool Whip using a spatula or wooden spoon.
03 -
Spread the cheesecake filling evenly over the prepared crust. Tap the pan on the countertop to ensure the layer is level. Chill for 5-10 minutes.
04 -
Spoon blueberry pie filling evenly over the top of the cheesecake. Chill the cheesecake for at least 3-4 hours, preferably overnight.
05 -
Carefully remove the sides of the springform pan. Slice the cheesecake and serve. Refrigerate leftovers or freeze for longer storage.
# Notes:
01 -
Ensure all ingredients are at room temperature to achieve a smooth and creamy cheesecake layer.
02 -
Leftovers can be refrigerated for up to 1 week or frozen for 3-6 months.