No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake has a graham cracker crust, sweet cream cheese filling and simple blueberry topping. It comes together in minutes!
Servings: 8
Calories: 330kcal
Ingredients
- 6 ounces ready crust graham pie crust
- 8 ounces cream cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup heavy cream
- ⅓ cup blueberry pie filling
Instructions
- Begin the cheesecake recipe by first preparing to bake the ready crust graham pie crust according to baking instructions. This will should only take a few minutes and you want to allow the crust time to cool completely before filling.
- Make the cheesecake filling by using a mixer at medium speed. Mix the 8 ounces of cream cheese until it is smooth. Next, add in the ½ cup powdered sugar and ½ teaspoon vanilla extract. Continue mixing this until smooth and place in a separate bowl. Set aside.
- To the same mixing bowl, add in the ¾ cup heavy cream and mix at low speed until stiff peaks form.
- Then add the cream cheese mixture into the heavy cream mixture and mix on low speed until combined.
- Pour the filling into the prepared pie crust and refrigerate for at least 3 hours or overnight.
- Top with the blueberry pie filling right before slicing to serve and enjoy! Store any leftovers in the refrigerator up to 4 days.
Nutrition
Calories: 330kcal | Carbohydrates: 28g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 201mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
