This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.

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  • In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

Nutrition Facts

252 calories; 15.2 g total fat; 31 mg cholesterol; 170 mg sodium. 28.2 g carbohydrates; 2 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2005
This was sooooooooo good! I changed a few things. I used light cream cheese and whipped topping to reduce fat and calories. I also used only one tablespoon of sugar in the graham cracker crust and slightly reduced the amount of sugar in the filling while adding more lemon juice (a full teaspoon). This recipe was creamy yet light and full of cheesy blueberry goodness! The whole pan was gone by morning and only four people shared it. ETA I made this several more times for my diabetic aunt and mother. I subsituted 3/4 cup of splenda for the sugar and it was JUST AS GOOD! We also tried it with blackberries and sliced strawberries and it was still absolutely delicious! Read More
(38)

Most helpful critical review

Rating: 3 stars
08/02/2011
I hadn't read the reviews before I made it today - there is nothing wrong with the flavor but I really thought I did something wrong because the fruit filling did not firm up at all. It's kind of like eating a cheesecake mousse. The photo presently being used with this recipe actually looks pretty much like mine did. Doesn't really work well cutting into bars I truly think it would work better being served in little pudding dishes. Also as I read on one of the reviews adding the vanilla was left out of the instructions so you could very well miss it. It did taste good but I wished it would have had a more firm texture. Read More
(11)
74 Ratings
  • 5 star values: 57
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2005
This was sooooooooo good! I changed a few things. I used light cream cheese and whipped topping to reduce fat and calories. I also used only one tablespoon of sugar in the graham cracker crust and slightly reduced the amount of sugar in the filling while adding more lemon juice (a full teaspoon). This recipe was creamy yet light and full of cheesy blueberry goodness! The whole pan was gone by morning and only four people shared it. ETA I made this several more times for my diabetic aunt and mother. I subsituted 3/4 cup of splenda for the sugar and it was JUST AS GOOD! We also tried it with blackberries and sliced strawberries and it was still absolutely delicious! Read More
(38)
Rating: 5 stars
07/12/2005
This was sooooooooo good! I changed a few things. I used light cream cheese and whipped topping to reduce fat and calories. I also used only one tablespoon of sugar in the graham cracker crust and slightly reduced the amount of sugar in the filling while adding more lemon juice (a full teaspoon). This recipe was creamy yet light and full of cheesy blueberry goodness! The whole pan was gone by morning and only four people shared it. ETA I made this several more times for my diabetic aunt and mother. I subsituted 3/4 cup of splenda for the sugar and it was JUST AS GOOD! We also tried it with blackberries and sliced strawberries and it was still absolutely delicious! Read More
(38)
Rating: 4 stars
07/09/2004
Picked ton a blueberries and thought I'd try out this recipe. My only problem with is so far it that I think it's too sweet. (and I have a real sweet tooth!) Reducing the one cup of sugar by a bit probably would make it a little tastier and adding a bit more lemon juice. The lemon favour is not even there at all. Read More
(36)
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Rating: 5 stars
08/01/2006
Yummy cool and refreshing. I will make this again. I made the following changes...I used lowfat coolwhip and cream cheese only 4TBSP butter in the crust and only a scant 3/4 cup sugar in the filling. Used the juice of 1 lemon note when you use lowfat ingreds. it will not firm enough to cut into squares also an unbaked graham crust never holds its shape so either bake at 350 for about 8mins or plan on having crumbs. Read More
(25)
Rating: 5 stars
06/05/2006
This is an easy and delicious recipe that we've made several times and everyone loves it! We have made a few changes that make it even better. Most importantly USE FRESH BLUEBERRIES or other fresh fruit! I like to make it in a 9 x 9 pan so the whole thing isn't quite so thick. For the crust we like a bit more so we use 2 cups of graham crackers but keep the other ingredients the same. You can buy pre-crumbled graham crackers and it makes it so much easier! For the filling we only use 3/4 cup sugar but we use a half teaspoon more of both vanilla and lemon juice. Believe me it makes a difference. Last thing I've also made it with "lite" cream cheese and cool whip and it's a little less rich but just as good you can go either way. This dessert is so good and we're happy to have found it! Read More
(21)
Rating: 5 stars
11/24/2007
Awesome recipe Always a huge hit Some Helpful hints.... Bake your crust for about 10 mins at 350 helps hold it together. this is not needed but does help. Freeze your squares then take them out of the freezer about and hour before serving cut into squares when just soft enough to get a knife through. Huge help! Read More
(16)
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Rating: 5 stars
07/20/2006
This was so good with a few changes--doubled the cream cheese and whipped topping so it would fit in a 9x13 pan (left the sugar the same--it was way too sweet without). Increased lemon juice to 1 T and I used fresh blueberries since they're in season. Got rave reviews from everyone! Read More
(14)
Rating: 3 stars
08/01/2011
I hadn't read the reviews before I made it today - there is nothing wrong with the flavor but I really thought I did something wrong because the fruit filling did not firm up at all. It's kind of like eating a cheesecake mousse. The photo presently being used with this recipe actually looks pretty much like mine did. Doesn't really work well cutting into bars I truly think it would work better being served in little pudding dishes. Also as I read on one of the reviews adding the vanilla was left out of the instructions so you could very well miss it. It did taste good but I wished it would have had a more firm texture. Read More
(11)
Rating: 5 stars
08/16/2005
This was excellent I used fresh blueberries and 2 pkgs. of cream cheese and a 9x13 pan I needed alot for a family reunion. Otherwise everything was the same. It a hit with the family. Pan was empty. Thanks for sharing!!! Read More
(9)
Rating: 5 stars
12/22/2009
I made this over and over last summer. It always disappears! I use a few blueberries and marachino cherries to decorate the top...instant party pleaser. FYI...IF YOU ARE A BEGINNER COOK...the recipe calls for 2tsps of vanilla extract but doesn't tell you when to add it...so just throw it in and give it a good mix before you add the blueberries. Read More
(8)