Blueberry Cheesecake Recipe For Hot Summer Days

Blueberry cheesecake is a perfect dessert for those hot summer days when you don’t want to turn on the oven for too long. It’s decadent, creamy, and bursting with flavor. ┬áIt’s not only easy to make, it only takes a total of 25 minutes to prepare!

blueberry cheesecake

Here’s how to make it yourself.


For the graham cracker crust:

  • 3 cups of graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/3 cup sugar

For the cheesecake:

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup confectioners sugar
  • 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons vanilla
  • 1 (21 ounce) can blueberry pie filling

blueberry cheesecake

blueberry cheesecake

1. Preheat oven to 350 degrees F.


1. Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.


1.Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
2.Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.


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