Ingredients
- Graham crackers: 1 ½ cups, crushed
- Melted butter: 6 tablespoons
- Cream cheese: 16 ounces, softened
- Powdered sugar: 1 cup
- Heavy whipping cream: 1 ½ cups, divided
- Vanilla extract: 1 teaspoon
- Blueberry pie filling: 21 ounces
- Fresh blueberries: ½ cup for garnish
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9×13 inch baking dish to form the crust.
- Step 2: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Step 3: In a separate bowl, beat 1 cup of heavy whipping cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Spread half of the cream cheese mixture evenly over the graham cracker crust. Top with half of the blueberry pie filling. Repeat layers with remaining cream cheese mixture and blueberry pie filling.
- Step 5: Beat the remaining ½ cup of heavy whipping cream until stiff peaks form. Pipe or spread the whipped cream over the top layer of blueberry pie filling.
- Step 6: Garnish with fresh blueberries. Refrigerate for at least 2 hours before serving.
Notes
- For best results, cover tightly and store leftovers in the refrigerator for up to 3 days.
- This dessert is best served chilled, straight from the fridge, to maintain its creamy texture.
- A scoop of vanilla ice cream would complement the blueberry and cheesecake flavors beautifully.
- Make sure the cream cheese is fully softened for a lump-free filling, or briefly microwave in 15-second intervals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American