- Yield: 1 blueberry cheese cake
- Prep Time: 20 minutes
- Cook Time: Overnight set or 2 hours and 30 minutes
- Serving: Family
Blueberry Cheese Cake
Hi and welcome to our website!
If you are looking for a delicious NO BAKE cheese cake you are in the right place!
Please make yourself a cup of tea and sit back and enjoy our short video tutorial and I have many food photos showing you a step by step method on HOW TO MAKE yours today.
First you need to have fresh or frozen blueberries and start to boil them on a medium heat and add the other ingredients the same time. Stirring occasional so it don't burn or stick to the bottom of your saucepan. Cooking them the day before or a few hours before will work GREAT for this recipe because the berry filling needs to be COLD or ROOM TEMP.
This is a easy NO BAKE cheese cake to make, please continue on to more info and the recipe is posted below.
This is the only pan you can use for this cake because you DON'T tip it out of the pan ONLY spring release the side of pan and pull the pan up over.
Whip together cool whip and cream cheese adding confectionary sugar a little at a time until all added.
Alternate all the ingredients with graham crust first and then the blueberry filling, cheese cheese and repeat.
I hope you are enjoying our recipe for BLUEBERRY CHEESE CAKE, if so, continue you on to the recipe posted below and I will share with you a link to our cookbooks. https://www.bonitaskitchen.com/cookbook
Ingredients
- BOTTOM & TOP CRUST
- Graham cracker crumbs - 2 cups
- Butter or margarine - 1/2 cup
- BLUEBERRY FILLING
- Blueberries - 4 cups, fresh or frozen
- Cornstarch - 1/4 cup, more if needed
- Sugar - 1/2 cup, of choice
- Water - 1/2 cup
- CREAM CHEESE FILLING
- Cream cheese - 2-250gram packs
- Confectionary sugar - 1-1/4 cups
- Vanilla extract - 2 tsp
- Cool whip - 1-1Lt. tub
Instructions
Method for bottom & top crust:
Place 3/4 of the mixture in the bottom of your 9” springform pan, and a piece of parchment paper cut round for the bottom.
Method for blueberry filling:
In a medium saucepan cook blueberries and all ingredients on a medium heat until thicken, then remove from heat and let cool fully. ( Add more cornstarch if not thick enough )
Method for cream cheese filling:
Mix together in separate bowl cream cheese, sugar and vanilla until smooth, then add cool whip and continue mixing the ingredients together until blended.
Then put 1/4 of the cream cheese mixture over the blueberry filling, then alternate between cream cheese filling and blueberry filling, the last layer add the graham crumb mixture to the top.
Then refrigerate for a few hours or overnight if you are making it for a special occasion make it the day before.
Allergens
This BLUEBERRY CHEESE CAKE is my favourite dessert for when I’m expecting company and its no fussing over baking only layering all the ingredients and cooling it in the fridge. The blueberry filling is so tasty and good for over ice cream or toast and tea buns. So if you make extra no worries you will use it up and enjoy on other things. These blueberries I’m using here in this recipe I picked last season and I froze them for recipe over the winter and spring months.
Just look at this delicious looking cream cheese filling, I can just eat it just like this. But the next layer will make your mouth water for yours today.
Put a cookie cutting in the middle of the cake to fill with blueberry filling, after add the remaining graham crumbs over the top. Remove the cookie cutting and you got yourself a tasty BLUEBERRY CHEESE CAKE.
I hope you are excited to make your BLUEBERRY CHEESE CAKE today!
Please leave us a message before you go and thank you for taking the time to read our BLOG and watch our short video tutorial, from our kitchen to yours, stay safe and God Bless.
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Thank you for the glimpses of your coastline. We enjoy seeing Newfoundland.
This cheesecake looks so delicious. I will be making your recipe.
I’ve made this one a few times and its always great. I do one little different thing which is a small add in of 1 TBS cornstarch in the cream cheese filling. Only because I find it holds better with cool whip mix. Awesome recipes and YouTube channel.
Hi Jason: Thank you for your message and for making our recipe. I’m so glad you enjoyed the recipe and thank you for the lovely tip about adding cornstarch to the cream cheese filling. Good to know!! Have a wonderful day
Bonita