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No-Bake Blueberry Cheesecake

FruitNo-CookDiner-Style

Time: 4 hours 25 minutes

Yield: 9 servings

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About

After a day in the heat picking some beautiful blueberries, there are only two things you want. The air conditioner on blast and the ability to enjoy your sweet harvest. Have we got the perfect dessert for you! This No-Bake Blueberry Cheesecake gives you exactly what you want. There's no oven required, so you can whip up this sweet treat without dripping anymore sweat. Yahoo! And! As the name suggests, you get to use some tart blueberries... but not the ones you picked. Nope... we're thinking ahead for ya. You'll just use some sugary pie filling atop those creamy, graham cracker crusted bars so you don't have to go through all the work to clean and cook the ones in your basket (we know you're tired... save that for tomorrow). This No-Bake Blueberry Cheesecake is a true lifesaver! And don't worry, it's served chilled to make sure you're cooled off as you enjoy those sweet flavors from your day! What a treat!

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Ingredients

  • 9 graham cracker sheets
  • 1/2 cup butter, melted
  • 1 tablespoon sugar
  • 2 (8-ounce) packages cream cheese, softened
  • 8 ounces whipped topping
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 (21-ounce) can blueberry pie filling

Directions

Step 1 -Line an 8x8-inch pan with parchment paper.

Step 2 -Place the graham crackers in a food processor and pulse into fine crumbs.

Step 3 -In a medium bowl, combine the graham cracker crumbs, the melted butter, and the sugar.

Step 4 -Evenly press the graham cracker mixture into the bottom of the prepared pan.

Step 5 -Chill the crust in the refrigerator until ready to use.

Step 6 -While the crust is chilling, in a large bowl, mix the cream cheese, the whipped topping, the powdered sugar, and the lemon juice together until smooth.

Step 7 -Evenly spread the cream cheese mixture over the graham cracker crust.

Step 8 -Chill the cheesecake mixture, about 5 minutes.

Step 9 -Spoon the blueberry pie filling over the cream cheese mixture and gently spread to cover the entire pan.

Step 10 -Chill the cheesecake for at least 4 hours and up to overnight.

Step 11 -Slice and serve.

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