Description
A delightful no-bake dessert featuring layers of creamy filling, graham cracker crust, and fresh blueberries, perfect for warm weather.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
- Fresh blueberries for garnish
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9×13-inch dish to form the crust. Chill in the refrigerator for 30 minutes.
- Make the Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until creamy.
- Combine with Whipped Cream: Fold in the whipped cream until well combined. Then, gently fold in the fresh blueberries.
- Assemble the Cake: Spread the filling over the chilled crust evenly.
- Add the Topping: Pour the blueberry pie filling over the top of the cream cheese layer and spread it out.
- Chill to Set: Chill the cake in the refrigerator for at least 240 minutes or overnight to set.
- Garnish and Serve: Before serving, garnish with fresh blueberries. Slice and enjoy!
Notes
Leave the blueberry pie filling off until serving for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: no-bake cake, blueberry dessert, easy dessert, summer dessert, creamy cake