Summer Blueberry Cheesecake Dessert Recipe
This Summer Blueberry Cheesecake Dessert Recipe is a refreshing, no-bake treat layered with a buttery graham cracker crust, creamy cheesecake filling, and a sweet blueberry topping. It’s the perfect summer dessert packed with flavor and fresh seasonal berries. Great for parties, picnics, and holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 1/2 cups whipped topping (like Cool Whip)
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2 cups fresh blueberries (or blueberry pie filling)
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Optional: lemon zest for garnish
Instructions
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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9x9 inch baking dish to form the crust. Chill for 15 minutes.
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In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, and mix until creamy.
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Fold in whipped topping until fully combined.
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Spread cheesecake mixture over the chilled crust evenly.
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Top with fresh blueberries or blueberry pie filling.
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Chill in the refrigerator for at least 4 hours or overnight before serving. Garnish with lemon zest if desired.
Notes
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For a firmer crust, bake at 350°F (175°C) for 8 minutes and cool before filling.
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Substitute fresh blueberries with canned pie filling for a quicker version.
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Best served cold; store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 310 kcal
- Sugar: 20g
- Sodium: 220 mg