Blueberry Cheesecake Dessert


  • 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
  • 1/3 cup sugar
  • 6 tbsp butter melted
  • oz cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 21 oz blueberry pie filling
  • 8 oz Cool Whip thawed

    • Preheat the oven to 350. Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the 9×13 pan.
    • In a large bowl beat together the cream cheese and sugar until smooth. Add the eggs one at a time and beat until smooth.
    • Pour the cream cheese mixture over the graham cracker crust, then bake for 20-25 minutes, until set. Avoid browning too much at the edges. Allow to cool.
    • Spread the blueberry pie filling evenly over the top of the cheesecake. Chill, covered, for at least an hour. Top with whipped cream or cool whip.


    Chill for at least a couple of hours, the pieces will be easier to slice and remove from the pan.

    for homemade blueberry filling1/3 cup water1/2 cup sugar3 tbsp cornstarch2 tbsp lemon juice3 cups fresh or frozen blueberries

    . I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first!

    . Toss the berries together in a large bowl with sugar, cornstarch, water, and lemon juice.

    . Just place the mixture in a pot and simmer it over medium heat until the berries start to burst and it looks syrup-y.

    . Once it comes to a bubble, it will thicken up, and it will continue to become even more thick as it cools. Smash the berries with a potato masher (or the back of a spoon) to your desired consistency.