Graham Cracker Cream Cheese Blueberry Dessert
- May 12, 2022
Start by pulsing the graham crackers until they are finely ground and then add the sugar and melted butter (all the precise measurements are included on the recipe below).Transfer the crumb mixture to a 13″ x 9″ baking dish and pat it firmly down into the pan to form a crust.Bake the crust at 350 degrees for 10 to 12 minutes, until fragrant and nicely golden brown.You will need two packages of cream cheese – I used Neufchatel cream cheese, the less fat variety – a container of frozen whipped topping (aka Cool Whip) and a can of blueberry pie filling.Beat the softened cream cheese with 1 cup of powdered sugar and two teaspoons of vanilla extract until it’s nice and creamy.Transfer the cheesecake mixture to the cooled crust and carefully spread, or pat it down over the top.Spoon the blueberry pie filling over the top and use a knife or offset spatula to lightly spread it out.Cover the dish with plastic wrap and pop it in the fridge to chill for several hours or even better, overnight.Course: Dessert Cuisine: American Author: Valerie Brunmeier Keyword: easy blueberry cheesecake dessert Print Recipe Pin Recipe Prep Time: 20 minutes Cook Time: 10 minutes Chilling Time: 3 hours Total Time: 3 hours 30 minutes Servings: 12 1x 2x 3x Ingredients For the graham cracker crust 18 full sheets (2 sleeves) graham crackers, finely ground , (approximately 3 cups)., ⅓ cup sugar For the cheesecake 16 ounces cream cheese, softened.21 ounces blueberry pie filling Instructions Preheat oven to 350 degrees F. Crust Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined.Cheesecake Use an electric mixer to beat together the cream cheese, sugar and vanilla.
Blueberry Delight (aka Blueberry Yum Yum)
Served nice and cool from the fridge, blueberry yum yum is a light, cool, and creamy treat perfect for hot summer days.Whether you are looking for a dessert for a BBQ, potluck, party, or just for the family to enjoy following Sunday dinner, this blueberry delight recipe is sure to be a hit!Just mix together the ingredients for each layer and add them to your baking dish!Cream cheese layer: Beat softened cream cheese, powdered sugar, vanilla extract, and half the Cool Whip to create a cheesecake-like filling.For best results, make this dessert the night before you want to serve it and refrigerate overnight.Continue to Content Blueberry Delight Yield: 12 Prep Time: 20 minutes Chill Time: 2 hours 30 minutes Total Time: 2 hours 50 minutes No-Bake Blueberry Delight (aka Blueberry Yum Yum) is a cool and creamy dessert made with a graham cracker crust and layers of sweetened cream cheese, blueberry pie filling, and Cool Whip.1 (16 oz) tub Cool Whip, thawed and divided.additional graham cracker crumbs for garnish, if desired Instructions In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter.Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and ½ of the tub of Cool Whip.Add the blueberry pie filling, spreading it evenly over the cream cheese layer.Sprinkle with additional graham cracker crumbs, if desired.Notes I swear this dessert always tastes better the next day, so chill overnight before serving if possible.Please rate the recipe and leave a comment on the blog or share on Instagram and tag @crayonsandcravings. .
FILLING – Cream cheese, powdered sugar, and Cool Whip join forces to make a fluffy and smooth cheesecake-like layer.I also like to add chopped pecans for extra crunch and to highlight the delicious crust.In a food processor, blend the graham crackers and pecans until finely chopped.In a large bowl, beat cream cheese and powdered sugar until smooth.Using 1 container of whipped topping, beat in about 1 cup so there are no lumps using a handheld mixer.Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.You can keep this blueberry dessert in an air-tight container or covered with plastic wrap in the refrigerator for up to 4 days.When ready to serve, remove and let thaw in the refrigerator, then add the Cool Whip topping.Yes, you can use another kind of pie filling like raspberry, strawberry, cherry, or lemon!We love keeping it simple with some chopped pecans for garnish, but fresh blueberries or even crumbled graham crackers would be delicious as well!The recipe calls for at minimum 2 hours of chill time after making, but can be made a day in advance and still be just as tasty!Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts.4.96 from 73 votes IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful.Cook Mode Prevent your screen from going dark Servings: 16 servings 23 mins Calories: 378 Author: Amanda Formaro Ingredients ▢ 4.8 ounces graham crackers 9 crackers, 1 sleeve.▢ 2 tbsp chopped pecans for garnish (optional) Things You’ll Need ▢ Food processor.In a food processor, blend the graham crackers and pecans until finely chopped.In a large bowl, beat cream cheese and powdered sugar until smooth.Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.This post originally appeared here on Jun 5, 2018 and has since been updated with new photos and expert tips. .
Blueberry Cheesecake Dessert
graham cracker crust, light and creamy cheesecake, blueberry pie filling, and cool whip.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.It’s highly recommended to make this dessert a day ahead of time and refrigerate it overnight.5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Chill 1 hr Total Time 40 mins Course Dessert, Easy Dessert Cuisine American Servings 16 18 Ingredients 1x 2x 3x 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers.In a large bowl beat together the cream cheese and sugar until smooth.Pour the cream cheese mixture over the graham cracker crust, then bake for 20-25 minutes, until set.Notes Chill for at least a couple of hours, the pieces will be easier to slice and remove from the pan.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.Smash the berries with a potato masher (or the back of a spoon) to your desired consistency. .
Blueberry Cheesecake Dessert
Spread the cream cheese mixture evenly over the graham cracker crust.Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.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.).I love simple no-bake desserts that you can easily make in a 9×13 casserole dish ahead of time and take with you to any potluck or special occasion.I have cut this recipe in half and made it using a pie dish instead of 9×13 and it turned out fantastic!My glass Anchor Hocking mixing bowl is one of my favorite must-have kitchen tools.Print 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!can of blueberry pie filling Directions 1 Preheat oven to 350 degrees.2 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.).4 Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.Spread the cream cheese mixture evenly over the graham cracker crust.It has that perfect graham cracker crust, creamy center, and berry topping people want from a cheesecake, but with the simplicity of a bar cookie. .
No Bake Blueberry Cream Cheese Pie
I may earn a commission at no extra cost to you, if a purchase is made through the link.Unauthorized use and/or duplication of this material without permission from owner is strictly prohibited.Click here for round-up feature consent.It is completely homemade with a graham cracker crust, silky cream cheese filling and luscious blueberry pie topping.Cream cheese - full fat works best and makes this pie super creamy.Because this crust is no bake, it's very important to press the graham cracker crumbs very firmly into the pie dish.There is some melted butter involved which will help it stay in place, but otherwise the mixture is very crumbly.You could mix them by hand but I promise you, it comes out ULTRA smooth and silky when made in the food processor.I keep a lot of fruit in my freezer and this is a great use for it (be sure to check out my homemade cherry pie filling recipe).To make the blueberry topping all you need to do is cook down the fruit with a little sugar, water and cornstarch.You can easily make some substitutions in this recipe, especially since it's no bake (I mentioned a few of these earlier in the post).Greek yogurt would still give you that tang and richness that sour cream has.Lastly, I encourage you to use this base pie recipe and swap out the fruit for whatever you like most or whatever is in season!The great thing about cheesecake is you can pretty much top it with anything (cream cheese is a wonder ingredient - I swear!).If you are going to be experimenting with different fruit, be sure to be mindful to adjust the consistency accordingly when making the filling.Some fruits have more/less water content so it may alter the amount of cornstarch you need.If you find that the mixture is too watery or thin you can add more cornstarch (in a small cup, mix 1 tablespoon of water and ½ tablespoon of cornstarch, THEN add it to the pot with the fruit).And you can serve it frozen too which is great for extra hot summer days!If you want to try this pie frozen, remove it from the freezer and allow it to thaw at room temp for 15 minutes or so.It is completely homemade with a graham cracker crust, silky cream cheese filling and luscious blueberry pie topping.c sour cream (slightly room temp) ⅔ c powdered sugar.If your pie dish has low sides, you may not be able to fit all of the crust and filling (which makes a great snack for you!!).To Make the Crust In the bowl of a food processor, add the graham crackers.Pour the crumbs into a large bowl and add the melted butter.Press the crumb mixture firmly into the bottom and sides of the pie dish.Next, add the powdered sugar, vanilla and lemon juice and pulse until well mixed.Pour the filling into the pie crust and smooth it out using a spatula, into an even layer.Cover with plastic wrap and place in the fridge to set & chill for 1-2 hours.To Make the Blueberry Topping In a medium pot, add the cornstarch, sugar and salt.Give it a quick stir with the whisk to ensure there are no clumps of cornstarch.To Serve When ready to serve, spread the cooled blueberry topping evenly on top of the cream cheese filling leaving a 1 inch border of cream cheese filling around the pie.I found that over time, the blueberry topping juice can bleed into the cream cheese part so for the best presentation, store the topping separately and wait to add the fruit to the pie until ready to serve.If you find that the topping mixture is too watery or thin, you can add more cornstarch. .
No Bake Blueberry Cheesecake
No-Bake Blueberry Cheesecake Squares with a graham cracker crust are an easy summer dessert recipe.The original version called for baking the graham cracker crust, but I’ve made this recipe even simpler.Because of the unbaked crust, you will also need to make sure that the cheesecake chills for at least 6 hours in the fridge.If you skip or shorten that step, there’s a risk that the crust won’t hold together.Check out this post for how to make a perfect no bake graham cracker crust.Stir together the melted butter, graham cracker crumbs, and sugar.In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth.This is also the easiest Nutella cheesecake ever because it is completely no-bake and requires just a handful of ingredients!What do you get when you combine peanut butter, chocolate, pretzels, or Rice Krispies in a simple no-bake dessert recipe?I’ve shared my family’s Peanut Butter Balls (aka Buckeyes) recipe here before (and it’s one of my most popular recipes), but when you add pretzels or rice krispies to the mix?An easy summer dessert recipe Pin Print Review Prep Time: 20 mins Additional Time: 6 hrs Total Time: 6 hrs 20 mins Cuisine: American Servings: 15 servings Ingredients For the Crust ▢ 1/2 cup butter melted.▢ 1 large container 16 ounces of Whipped Topping (or Homemade Sweetened Whipped Cream) For the blueberry topping ▢ 1 recipe 2 cups homemade blueberry pie filling Instructions Stir together the melted butter, graham cracker crumbs, and sugar.In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. .
No Bake Blueberry Cream Pie
This No Bake Blueberry Cream Pie is the perfect easy treat for summer, or anytime!My kids went crazy for this blueberry pie, and it barely lasted a couple of hours after she dropped it off!It’s kind of special for me to share this recipe today, as she herself is due with her newest babe any day now!Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly.In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth.Chill the pie covered with plastic wrap in the refrigerator for at least two hours before serving.You can sprinkle a little lemon zest over the top of the pie right before serving for some extra pizazz! .
Blueberry Cream Cheese Pie
The bottom layer is light and creamy and the top is sweet and fruity for a pie that’s sure to put a smile on everyone’s face!This summery dessert starts with a lightly baked graham cracker crust which is topped with a light, cream cheese layer followed by a simple sweetened blueberry layer with a touch of lemon.Preground graham cracker crumbs are available in the baking section in most grocery stores.I always use unsalted butter in baking and cooking but if salted is all you have, go ahead and use it for a light sweet-salty kick.Whipping (light) cream is a bit lighter with 30-35% milk fat.Bake at 350 degrees for 8-10 minutes just to set and lightly toast the crust.MAKE AHEAD: The crust can be baked and stored covered at room temperature for 1-2 days.Combine the cream cheese and powdered sugar in a bowl and blend that together until it’s nice and creamy.Combine the water, lemon juice, sugar and cornstarch in a saucepan.Add the blueberries and cook until they begin to pop, release some of their juices and the sugar combination is no longer white.Let that cool to room temperature then pour it over the cream cheese layer and gently smooth the top.The crumbs tend to stick to your fingers and you can cover more surface area that way.Spread it on a flour tortilla along with some jam or jelly, roll up, cut into slices for a great kid-friendly snack.This pie can be adapted for strawberries, raspberries, blackberries, a mixed berry blend or cherries.Place the crust in a 9-inch pie pan, cover with parchment paper, fill with pie weights, dried beans or rice and bake at 375 degrees for 15 to 18 minutes or until lightly browned and no longer raw.In fact, when I make this for personal chef clients, I use an oversized purchased graham cracker crust to save time. .