Heavenly Layers of Blueberry Bliss in a No-Bake Cheesecake
Recipe
Ingredients:
2 cups crushed graham crackers
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups whipped topping (like Cool Whip)
1 can (21 oz) blueberry pie filling
Optional: fresh blueberries and mint leaves for garnish
Directions:
In a medium bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x9-inch pan or springform pan. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fully incorporated and fluffy.
Gently fold in the whipped topping until no streaks remain.
Spread the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
Spoon the blueberry pie filling evenly over the cream cheese layer.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Garnish with fresh blueberries and mint leaves just before serving, if desired. Slice and enjoy!
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (includes chilling)
Kcal: 375 kcal | Servings: 9 servings