Cheesecake Cobbler

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

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs
12 servings


  • 2 cups flour

  • 1 cup butter, softened

  • 2 tablespoons white sugar

  • 2 ½ (8 ounce) containers whipped topping (such as Cool Whip®)

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup confectioners' sugar

  • 1 (21 ounce) can blueberry pie filling


  1. Preheat the oven to 350 degrees F (175 degrees C).

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

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

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

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

Nutrition Facts (per serving)

613 Calories
40g Fat
60g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 613
% Daily Value *
Total Fat 40g 51%
Saturated Fat 28g 141%
Cholesterol 82mg 27%
Sodium 252mg 11%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 7%
Total Sugars 39g
Protein 5g
Vitamin C 0mg 2%
Calcium 52mg 4%
Iron 2mg 10%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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