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Delicious no-bake blueberry cheesecake bars garnished with fresh blueberries.

No-Bake Blueberry Yum Yum

A delightful no-bake dessert featuring creamy layers and juicy blueberry pie filling, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.25 cups graham cracker crumbs Creates a crispy, aromatic crust.
  • 6 tablespoons unsalted butter, melted Provides richness and helps bind the crust together.
  • 1/4 teaspoon ground cinnamon Adds a warm, comforting note to the crust.
Filling Ingredients
  • 1 package (8 oz.) cream cheese, softened Offers a creamy and tangy base for the filling.
  • 1/2 cup confectioners’ sugar Sweetens the cream cheese for a lovely blend.
  • 2 cups whipping cream Ensures a fluffy, cloud-like texture in the filling.
  • 1/2 teaspoon vanilla extract Enhances the overall flavor profile.
  • 3 tablespoons granulated sugar Adds sweetness for the whipped cream.
  • 1 can (21 oz.) blueberry pie filling The star of this dessert, bursting with fruity goodness.

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs, ground cinnamon, and melted butter. Mix until crumbs are moistened.
  2. Set aside about 2 tablespoons of the crumb mixture for later use, then press the remaining crumbs into the bottom of a 9x9-inch pan sprayed with non-stick cooking spray.
  3. In an electric mixer, combine the softened cream cheese and confectioners’ sugar until smooth and creamy.
  4. In another bowl, whip the whipping cream, granulated sugar, and vanilla extract with an electric mixer until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until well combined.
  6. Spread a little less than half of the cream cheese mixture evenly over the crust.
  7. Spoon large dollops of blueberry pie filling on top of the cream cheese layer, then gently spread it evenly.
  8. Cover the blueberry filling with the remaining cream cheese mixture, spreading it evenly.
  9. Sprinkle the reserved graham cracker crumbs on top and cover the dish. Refrigerate for several hours or overnight before serving.

Notes

For a lighter version, use 1/3-less fat cream cheese. Cool Whip can be used instead of homemade whipped cream. Thicker layers are preferred; consider doubling the recipe for a 9x13-inch pan.