Easy, light, and fluffy cheesecake with a blueberry topping. If you know someone who says they hate cheesecake...have them try this one!

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
8 hrs 30 mins
total:
9 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine flour, butter, and white sugar together in a bowl; beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.

  • Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.

  • Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.

  • Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.

Nutrition Facts

613 calories; protein 5.3g 11% DV; carbohydrates 59.6g 19% DV; fat 39.7g 61% DV; cholesterol 81.7mg 27% DV; sodium 252.4mg 10% DV. Full Nutrition
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