Description
A delightful no-bake dessert featuring layers of creamy cheesecake and fresh blueberries, perfect for any gathering or a cozy treat at home.
Ingredients
Scale
- 12 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream
- 1 1/2 cups blueberries, fresh or frozen
- 8 oz graham crackers
- 1/2 cup butter, melted
- 1 cup blueberry pie filling
- 1 cup milk
Instructions
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gently fold in the whipped cream until fluffy and light.
- In a separate bowl, mix melted butter with crushed graham crackers to create a crust. Press this mixture firmly into the bottom of a 9×13-inch baking dish.
- Spread half of the cream cheese mixture over the crust, making sure to cover it evenly.
- Add a layer of fresh blueberries over the cream cheese layer, scattering them for delightful bursts of flavor.
- Repeat the layers: spread the remaining cream cheese mixture over the blueberries, top with another layer of blueberries, and finally, finish with the luscious blueberry pie filling on top.
- Refrigerate for at least 240 minutes or overnight before serving. Cut into squares, serve chilled, and enjoy every creamy, berry-infused bite!
Notes
This cheesecake lasagna is great for making a day in advance, and flavors meld beautifully. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg