Description
A bright and refreshing no-bake dessert layered with buttery graham cracker crust, creamy cheesecake filling, sweet blueberry pie topping, and juicy fresh berries. Perfect for summer gatherings, it’s make-ahead friendly and requires zero baking.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces Cool Whip, divided
1 can (21 ounces) blueberry pie filling
1 cup fresh strawberries, sliced
½ cup fresh blueberries
Instructions
1. Crush the graham crackers into fine crumbs using a food processor or a zip-top bag with a rolling pin. Mix with melted butter until combined.
2. Press the graham mixture firmly into the bottom of an 8×8 or 9×13 dish. Chill in the refrigerator for 20 minutes to set.
3. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Beat again until creamy.
4. Fold in half of the Cool Whip until the mixture is fluffy and smooth.
5. Spread the cream cheese layer evenly over the chilled crust.
6. Spoon the blueberry pie filling gently over the cream cheese layer and spread evenly.
7. Top with the remaining Cool Whip and smooth it gently over the top.
8. Garnish with sliced strawberries and fresh blueberries.
9. Chill for at least 4 hours or overnight before slicing and serving.
Notes
Let the cream cheese come to room temperature before mixing to avoid lumps.
For extra crunch, you can add a sprinkle of chopped nuts or crushed cookies on top before serving.
Always chill the dessert long enough to allow the layers to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg