Ingredients
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 21 ounces blueberry pie filling
Instructions
- Place graham crackers in a food processor and pulse into fine crumbs.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Line an 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth. Spread the mixture evenly over the graham cracker crust. Chill for about 5 minutes.
- Spoon blueberry pie filling over the cream cheese layer. Gently spread the blueberries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Notes
- For a more intense lemon flavor, you can add an extra teaspoon of lemon juice to the cream cheese mixture.
- Feel free to use fresh blueberries instead of blueberry pie filling for a fresher taste, but make sure to add sugar to sweeten the blueberries.
- If you prefer a firmer cheesecake, you can chill it for longer or use a bit of gelatin to set the cream cheese layer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 26g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
