Decadent Fresh Blueberry Cheesecake
A rich and creamy blueberry cheesecake featuring a buttery graham cracker crust, smooth cheesecake filling, and a sweet blueberry topping. Perfect for holidays, potlucks, and family gatherings.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping such as Cool Whip
For the Blueberry Topping
- 21 ounces blueberry pie filling 1 can
- 1 cup fresh blueberries
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13-inch glass baking dish.
- Refrigerate the crust while preparing the filling.
Make the Filling
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract and mix until fully combined.
- Fold in the whipped topping until light and fluffy.
Assemble and Chill
- Spread the cheesecake mixture evenly over the chilled crust.
- Spoon the blueberry pie filling over the cheesecake layer.
- Scatter fresh blueberries across the top.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Slice into squares and serve chilled.
Notes
For best results, chill overnight.
Use room-temperature cream cheese for the smoothest filling.
Fresh blueberries provide the best texture and presentation.
Store leftovers covered in the refrigerator.
Use room-temperature cream cheese for the smoothest filling.
Fresh blueberries provide the best texture and presentation.
Store leftovers covered in the refrigerator.
Tried this recipe?Let us know how it was!