Sweet dreams are made of this! You’ve gotta try this creamy blueberry cheesecake dessert! It whips up in just a few minutes and is completely delicious and addicting.
For the Filling:
NOTES:
This is such a great-tasting cheesecake dessert! It has that perfect graham cracker crust, creamy center, and berry topping people want from a cheesecake, but with the simplicity of a bar cookie. I’m definitely making this again soon! It was, dare I say, berry delicious.
You’ll Need:
For the Crust:- 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
- 3/4 cup butter, melted
- 1/3 cup granulated sugar
For the Filling:
- 2 - 8 oz. packages of cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 8 oz. whipped topping, thawed
- 21 oz. can of blueberry pie filling
Instructions:
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
- Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
- Remove crust from the oven and let cool.
- Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.
- Fold in the whipped topping.
- Spread the mixture evenly over graham crackers.
- Spread blueberry filling over the top. Chill in the fridge for a few hours or overnight. (I was impatient and placed mine in the freezer for an hour. It worked fine.)
- Cut into squares to serve.
NOTES:
This is such a great-tasting cheesecake dessert! It has that perfect graham cracker crust, creamy center, and berry topping people want from a cheesecake, but with the simplicity of a bar cookie. I’m definitely making this again soon! It was, dare I say, berry delicious.
