Description
A creamy no-bake summer dessert with layers of buttery graham cracker crust, smooth cream cheese filling, and a fresh blueberry topping—perfect for potlucks, barbecues, and warm-weather gatherings.
Ingredients
Graham Cracker Crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1 pinch salt
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip, divided
- 1 teaspoon vanilla extract
Blueberry Topping:
- 2 cups fresh blueberries or 1 can blueberry pie filling
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 0.5 teaspoon lemon zest
Instructions
1. Combine the graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until evenly mixed.
2. Press the crust mixture firmly into a 9×13-inch baking dish, then chill while preparing the next layer.
3. Beat the softened cream cheese until smooth, then add the powdered sugar and vanilla extract and mix until combined.
4. Fold in half of the Cool Whip until the filling is light and creamy.
5. Spread the cream cheese layer evenly over the chilled crust.
6. In a saucepan, cook the blueberries with the granulated sugar, cornstarch, lemon juice, water, and lemon zest until thickened.
7. Let the blueberry topping cool completely.
8. Spread the cooled blueberry topping evenly over the cream cheese layer.
9. Spread the remaining Cool Whip over the blueberry topping.
10. Chill for at least 4 hours or overnight before serving.
Notes
Nutrition information is automatically calculated and should be used only as an approximation.
This dessert is ideal for making ahead since it needs time to chill and set.
Fresh blueberries give the best texture, but blueberry pie filling can be used for convenience.
Nutrition
- Serving Size: 120g
- Calories: 320kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg