Easy Blueberry Cream Cheesecake

READY IN: 15mins
Recipe by Rita1652

This is one easy, creamy, soft, light dessert that you'll need a spoon for.

Top Review by Cindy Lynn

Wow...this was a huge hit in my house. Desserts normally last at least a couple days, but I made this for dinner the night before last and woke up yesterday morning to an empty dish on the table (raiders got into the fridge overnight). I made my own graham cracker crust, pressed it into the bottom of a 9 X 9 glass baking dish, then layered the cream cheese/whip cream filling after pre-baking the crust (and allowing it to cool). To speed things up, I chilled it in the freezer for about an hour. Just before serving, I added the blueberry pie filling and chilled for a few minutes more in the refrigerator. This couldn't have been much easier...thanks Rita!

Ingredients Nutrition

Directions

  1. In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
  2. In a medium bowl, whip cream until stiff peaks form.
  3. Fold 3/4 of the whipped cream into cream cheese mixture.
  4. Spread into crust.
  5. Dot with blueberry pie filling, and smooth with spatula to cover.
  6. Chill in refrigerator at least 2 hours.
  7. Garnish with remaining cream.

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