Blueberry Cheesecake Dessert
yield: 12 SERVINGS
prep time: 25 MINUTES
cook time: 3 HOURS
total time: 3 HOURS 25 MINUTES
Your family will enjoy this easy, delicious blueberry cheesecake dessert!
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
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 9"x13" 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 to the cream cheese mixture. Spread the cream cheese mixture evenly over the graham cracker crust.
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, and it worked fine!)
Cut into squares to serve. Store any leftovers in the fridge for up to a few days.
Recipe adapted from ValeriesKitchen.com