This Blueberry Cheesecake Dessert recipe is my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.
Before I got married over 20 years ago, my family, my husband’s family and my friends gave me a box of recipes. I love that recipe box and still have all of the recipes. They are tried-and-true recipes that I know I will turn out. I love that the recipes are handwritten which gives them a more personal feel. While I realize that it is somewhat ironic for someone who shares recipes online to treasure handwritten recipes, it is what it is. I decided to share one of the recipes from my box called Blueberry Dessert.
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Brian’s grandmother gave this recipe to me because she knew it was one of his favorites. Both his grandma and his mom used to make this dessert for him. It is light, moist cheesecake topped with blueberry pie filling and whipped cream. Here is the recipe she gave me (with her name removed to preserve her privacy). I’m not sure where the recipe originated so if you have the source, please share it with me and I will add a link to this blog post.
*Update: A couple of readers have said the credit for this recipe goes to Philadelphia Cream Cheese although I have not been able to locate it on their website to add a link here.
The first step is to crush 12 double graham crackers. You can use a food processor or a zip top plastic bag and a rolling pin to do the crushing. Add melted butter and sugar to the graham cracker crumbs. Press into a 9×13 inch pan. Next, cream 2 packages of softened cream cheese using a stand mixer. Then, add eggs, sugar, and vanilla. Pour the mixture over the crust and bake at 375 degrees for 20 or more minutes until done (top is dry to touch).
Allow the dessert to cool and top with canned blueberry pie filling and whipped cream.
This Blueberry Cheesecake Dessert is usually a part of celebrations with Brian’s family and my family loves it now too. The buttery graham cracker crust, light, airy cheesecake topped with blueberry pie filling is simply divine!
- 12 double graham crackers (about 1⅔ cups of graham cracker crumbs)
- ¼ cup melted butter
- ½ cup sugar
- (2) 8 oz packages cream cheese - softened
- 4 eggs, beaten
- 1 cup sugar
- 1 teaspoon vanilla
- 1 can blueberry pie filling
- 1 tub Cool Whip
- Crush double graham crackers.
- Add melted butter and sugar.
- Press into 9x13 inch pan.
- Cream together cream cheese.
- Add beaten eggs, sugar and vanilla.
- Pour over crust and bake at 375 degrees for 20 or more minutes until done (top is dry to touch).
- Cool and top with blueberry pie filling and Cool Whip.
*Recipe updated from original shared October 2013
Photo from original blog post
Here are three more of my cheesecake recipes to try: