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!
- 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
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.
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