Easy Blueberry Cheesecake!

Cheesecake and blueberries are two of my very favorite things.  This is an easy no bake cheesecake.  We used fresh blueberries that are so good right now and they made it really delicious, but you could use a can of blueberry pie filling if you can't get the fresh blueberries.   The crust is particularly tasty also and you do bake it for a few minutes, but you can make this in a deep pie plate, so the usual spring form pan isn't necessary.  Here is what you will need for this easy cheesecake:

1/4 cup brown sugar
1/2 cup butter (1 stick), softened
1 cup flour
1 cup nuts, chopped
8 oz. cream cheese, softened slightly
8 oz. frozen whipped topping
1 cup sugar
1 tsp. vanilla

Blueberry Topping
2 cups blueberries
1/2 cup sugar
2 Tbs. cornstarch
1/2 cup water

Combine brown sugar, butter, flour and nuts and press into a deep pie plate or a quiche pan.  Bake at 350 for 15 minutes.   Cool completely.

Whip together cream cheese, sugar, frozen whipped topping and vanilla.  Spread on the crust.

For the topping, combine the blueberries, sugar, water and cornstarch in a saucepan over medium heat.  Cook until mixture just boils and thickens.  Remove from heat and cool.  Once cooled pour over the cheesecake and chill for at least 2-3 hours before serving.


  1. Could I use real whipped cream instead of frozen whipped topping?

  2. I think you could. You might need a whip cream stabilizer such as "WhipIt." However, if you are going to eat it right away, you may not need it.

  3. I use a heavy whiping cream



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