– 1 ½ cups graham cracker crumbs – ½ cup melted butter – 2 tbsp sugar – 2 cups cream cheese, softened – 1 cup powdered sugar – 1 tsp vanilla extract – 1 ½ cups whipped cream – 1 cup blueberry pie filling
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the base of a springform pan and chill.
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully blended and creamy.
Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the texture light and fluffy.
Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4–6 hours or overnight.
Once set, top the cheesecake with blueberry pie filling, spreading evenly over the surface for a colorful and fruity finish.
For cleaner slices, dip a knife in hot water before cutting. Wipe it clean between slices for neat presentation.
Serve chilled and enjoy this creamy, fruity no-bake blueberry cheesecake—perfect for summer gatherings or a quick dessert craving!
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