No-Bake Blueberry Cheesecake
This no-bake blueberry cheesecake only takes about 15 minutes to make and requires no baking time at all. The rich, fruity taste is irresistible!
Servings: 10 servings
Calories: 476kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 7 tablespoons melted butter
- 1 pound cream cheese
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 can (20 ounces) blueberry pie filling
Instructions
- Cut an 9 inch circle of parchment paper and place it in the bottom of a 9 inch round cake pan.
- In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mix into the bottom of the prepared pan, making the crust as flat and even as possible.
- Place the pan with the crust into the fridge to chill.
- Add the softened cream cheese, lemon zest, vanilla and powdered sugar to a bowl. Mix together well then fold in the Cool Whip. Try not to mix the Cool Whip too much as you want it to stay nice and fluffy.
- Spread the cheesecake mix over the chilled graham cracker crust. Place in the fridge to chill for 1 hour.
- Spread the blueberry pie filling on top of the chilled cheesecake then continue to chill for at least another 3 hours.
- Run a butter knife or small spatula around the edge of the pan to help separate the cheesecake from the sides. Then, slice and enjoy!
Notes
- Use an 8x8 square pan to make no-bake cheesecake bars.
- Any kind of canned pie filling will work great to make new flavors of cheesecake.
- Freeze the cheesecake to make a delicious summer treat.
Nutrition
Calories: 476kcal | Carbohydrates: 57g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 312mg | Potassium: 175mg | Fiber: 2g | Sugar: 44g | Vitamin A: 906IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg