Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter, melted
- 12 ounces (339g) cream cheese, room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
Instructions
- In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter with a fork until sandy. Press the mixture into the bottom and sides of a 9-inch pie plate, then chill while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Mix in powdered sugar and vanilla extract until well combined.
- Gradually add the heavy whipping cream while mixing on low speed. Once incorporated, increase to high speed and beat until stiff peaks form.
- Spread the cheesecake mixture into the chilled crust and refrigerate for at least one hour before adding toppings.
- Once chilled, add the blueberry pie filling on top just before serving.
- Serve with whipped cream or plain. Store any leftovers loosely covered in the refrigerator for up to 3 days.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
Chilling the pie helps to firm up the filling for better slicing.
Top with fresh blueberries for an extra touch of flavor.
- Prep Time: 18 minutes
- Cook Time: 78 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg