No Bake Blueberry Cheesecake
This no bake blueberry cheesecake is easy to make and doesn’t require the use of the oven. It is also easy to scale up for large crowds.
- 9 graham cracker sheets one sleeve
- 1/2 cup melted butter
- 1 tbsp sugar
- 16 oz cream cheese softened
- 8 oz Cool Whip
- 1 cup powdered sugar
- 1 tsp lemon juice
- 1 21 oz can of blueberry pie filling
Place graham crackers in the food processor and pulse into fine crumbs.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
Chill for at least 4 hours. Slice and enjoy!
Make sure that you get the cream cheese softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.
Calories: 417kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 363mg | Potassium: 122mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1036IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg