Need a dessert to bring to your next picnic or backyard barbecue?
This Blueberry Cheesecake Dessert is perfect!
How to make Blueberry Cheesecake Dessert
Layered desserts in general are very easy to make, it is made up of four layers:
graham cracker crust, light and creamy cheesecake, blueberry pie filling, and cool whip.
How to make blueberry pie filling
It’s so easy to make this homemade blueberry pie filling.
It’s made completely from scratch, and it’s one of the most simple things you could ever make. 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.
Should I Use Fresh or Frozen Blueberries?
I used frozen blueberries because they’re cheaper, readily available year-round,
and went straight from freezer to mixing bowl. If you have fresh, they’d be lovely too.
It’s highly recommended to make this dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
Blueberry Cheesecake Dessert
- 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
- 1/3 cup sugar
- 6 tbsp butter melted
- 8 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 9x13 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.
1/3 cup water
1/2 cup sugar
3 tbsp cornstarch
2 tbsp lemon juice
3 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.