The Gunny Sack

Blueberry Cheesecake Dessert Recipe

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This Blueberry Cheesecake Dessert recipe is my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.

Watch my Blueberry Cheesecake Dessert recipe video to see the recipe in motion.

Blueberry Cheesecake Dessert Recipe

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.

Disclaimer: Please note that some of the links in this post are affiliate links.

Blueberry Dessert Recipe Card

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).

Please be aware that I’m not sharing some secret family recipe by posting this. First of all, neither of our families have issues with sharing recipes.

If you have a delicious recipe, why wouldn’t you want others to make it as well?

Second, this wasn’t grandma’s original creation. 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.

How To Make Blueberry Cheesecake Dessert

graham cracker crumbs for blueberry cheesecake dessert

Step One:

The first step is to crush 12 graham crackers.

You can use a food processor .

Crush Graham Crackers For S'mores Bars

Or a gallon sized ziplock plastic bag and a rolling pin to do the crushing.

stir in melted butter and sugar to blueberry cheesecake dessert crust

Step Two:

Add melted butter and sugar to the graham cracker crumbs.

press crust into pan for blueberry cheesecake dessert

Step Three:

Press into a 9×13 inch pan.

beat cream cheese for blueberry cheesecake dessert

Step Four:

Cream two packages of softened cream cheese.

beat in eggs sugar and vanilla to blueberry cheesecake dessert

Step Five:

Add eggs, sugar, and vanilla.

Easy Blueberry Cheesecake Dessert

Step Six:

Pour the mixture over the crust and bake at 375 degrees for 20 or more minutes until done (top is dry to touch).

Spread Blueberry Pie Filling

Step Seven:

Allow the dessert to cool and top with canned blueberry pie filling and whipped cream.

Blueberry Cheesecake Dessert Recipe

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!

Blueberry Cheesecake Dessert Recipe Tips and FAQs

1. Switch things up and try using other kinds of pie filling instead of blueberry. Try strawberry, cherry, apple, apricot, blackberry, lemon, peach, and raspberry.

2. Another way to change the recipe is to change the kind of crust. Try cinnamon, vanilla, or chocolate graham crackers.

3. If time allows, trying making three cups of whipped cream to use in place of the Cool Whip.

4. To make this recipe gluten free, use gluten free graham crackers for the crust. For the topping make gluten free pie filling, or use a gluten free cornstarch to make my blueberry sauce, or use fresh blueberries instead.

5. For a lighter version, try using 1/3 less fat cream cheese, low-fat graham crackers, replace a portion of the sugar with stevia or another sugar alternative, top with no sugar added pie filling or fresh fruit, and use light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.

6. If your family doesn’t care for pie filling or fruit on cheesecake, you can top it with chocolate pudding like I did in this recipe or caramel and pecans as in this recipe.

7. Can this cheesecake be made in a different size pan? Yes, but depending on the thickness of the cheesecake batter the cooking time may be altered.

8. Can this cheesecake be prepared ahead of time? Yes! We often make it ahead of time to bring to family gatherings. If you plan to serve it within 24 hours, you can make it and store it in the fridge. If you want to make it a day or two ahead of time, just bake the cheesecake. Store it in the fridge and add the blueberry pie filling and Cool Whip the day you plan to serve it.

9. It’s too hot to turn my oven on. Is there a no bake version? Not of this exact recipe but I do have a no bake blueberry cheesecake recipe you can try.

10. My cheesecake didn’t turn out like yours. What went wrong? This recipe has been made hundreds of times by my extended family and by all of you, so I know it works.

Issues can arise when you substitute ingredients or overmix/undermix the batter. Make sure the cream cheese is softened but not warm or runny.

Weather, humidity, and altitude can affect recipes. Ovens vary and therefore so do baking times. Sometimes the type of pan you use can make a difference.

4.67 from 9 votes
Blueberry Cheesecake Dessert Recipe
Print
Blueberry Cheesecake Dessert Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Blueberry Cheesecake Dessert recipe is my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.

Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, blueberry cheesecake dessert
Servings: 16
Calories: 277 kcal
Author: The Gunny Sack
Ingredients
Instructions

  1. Crush the graham crackers.

  2. Stir in the melted butter and 1/2 cup of granulated sugar.

  3. Press into 9x13 inch pan.

  4. Beat the cream cheese until smooth.

  5. Add the beaten eggs, sugar, and vanilla. Mix well.

  6. Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).

  7. Cool and top with blueberry pie filling and whipped cream or whipped topping.

Recipe Video

Recipe Notes

Recipe from Brian's Grandmother. It may have originated from Philadelphia Cream Cheese although I can't find it online.

Nutrition Facts
Blueberry Cheesecake Dessert Recipe
Amount Per Serving
Calories 277 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 324mg 14%
Potassium 170mg 5%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 39g
Protein 7g 14%
Vitamin A 3.9%
Vitamin C 0.3%
Calcium 14%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

*Recipe updated from original shared October 2013

Blueberry Cheesecake Dessert

Photo from the original blog post

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Comments

  2. Everyone just be nice…..
    Your cheesecake sounds fabulous!!! I hope I can make it as yummy as you have.
    Thanks for sharing it with all of us…

    Reply

  3. I made this about a month ago. It tasted great, it did however take longer to cook. Tonight I’m making it again except tonight I’m using raspberry & have my oven set to convection.

    Reply

    • Hi Angie, The best way is to let it sit out on the counter until softened. Another option is to remove the foil wrapper and microwave the cream cheese briefly to soften it. Be careful not to melt it or cook it in the microwave though!
      Happy Baking!
      ~Tonia

      Reply

  5. This reminds me of the recipe that USE to be in the box of Philedelphia cream cheese box. I thought for some reason there was a bit of lemon juice in it, not everyone likes that in the cream cheese but I found it lightens it up a bit with all the richness. I’ve been looking for this recipe for YEARS! And we rarely ever used the cool whip on it as most in our family didn’t like it. But I will certainly try this with my added bit of lemon juice. Thank you for sharing this.

    Reply

  6. Has everyone noticed that there always has to be an argument in the comments, no matter what the post is about? What has happened to our manners? Remember manners, respect and decency?

    Reply

  7. I made this and something went wrong. Not airy at all. Maybe over creamed the cheesecake filling? I so wanted this to be good 😢

    Reply

  8. Hello there, This looks so delicious, I simply have to make it! Though, I didn’t read the comments above, would like to ask you, you mentioned getting this and other tried and true recipes,years ago, would you kindly consider sharing more of them. My family and I tend to like the recipes others say are the ‘best’ and that do not take ingredients, I’ve never heard of, and would only use for the one given recipe, if even tried to make it. I thank you kindly, for sharing this recipe…and am in hopes you will consider sharing more of your recipes. 🙂 Gretchen B.

    Reply

  9. Did Grandma use Cool Whip?
    Everything else is good (except we don’t like Graham crackers and I’d use shortbread instead).

    Reply

    • Alter the recipe then! She’s just sharing her husband’s favorite recipe that his grandma used to make him! No sense in questioning or trying to shame them for using Cool Whip! If you don’t want to use Cool Whip then get yourself some heavy whipping cream and whip away ! If you don’t like graham crackers then make your own shortbread crust !

      Reply

        • Why would anyone add spices to homemade pasta? The most I do is make fresh spinach or beet pasta. No need for spices.

          Reply

          • As an Italian… Not adding spices to homemade pasta (I believe she was saying sauce) is crazy!!!

      • Exactly!!!! That was rude and unessasary. If she doesn’t want to add sugar…don’t and just keep moving on.

        Reply

    • Aaaaaah excuse me but yes sugar can be added … If you don’t want it then don’t flippen add it !!!!! Why do you have to pick apart a Family Recipe ??? Rude Rude Rude and No Manners !!!

      Reply

  12. Hi wanted to let you know how my experiment turned out! At 30min I checked it the crust was beg to darken so I covered w foil and baked 12min more-perfect! Now I have blueberries needing used but to tell you the truth ive been craving a tiramisu type taste(also thought about using lemon curd on it but no) I didn’t even want to wait for it to chill either. I smeared some lite bit of Nutella on it used some canned whip cream on top of my slice and dug in. Hit the spot. After it chills it will rock-i also have half a jar of maraschino cherries wasting away in my fridge i’ll prob slap some w some lemon curd or not on another slice for breakfast tomorrow. Awesome and thanks again.
    kim

    Reply

  13. Hi wanted to say thanks for the recipe. I buy Arla cream cheese because it has no processed thickeners that puncture your gut lining(I have gut issues) but it comes in 7oz not 8oz. Also I had some deep dish ready made graham pie crusts left over from Christmas and was seeking a cheesecake filling I could “wing” into my pie without adding Heavy Whipping Cream to the filling or sweetened condensed milk. I decided to try yours and added 2 TB of sour cream to even out the short measure of cream cheese(maybe I should have used 4TB?) anyway its just a fun experiment. I also used about 2/3c stevia and 1/4cup natural sugar cane sugar. All stevia is a little too sweet but mixed like that seems to work good for m e. It was very runny but filled the crust just right. I also timed it for 30min may have to add more time. I am sure I will eat it no matter how it turns out!! BUT I appreciate the simplicity of the recipe it took me NO time to throw together so if it works out that will be awesome. thanks

    Reply

  14. Looking to half the recipe. I found a calculator online that halved the ingredients for me but wondering what you’d suggest for:

    *size of pan
    *how hot to put the oven (and is that with a convection oven or not)
    *how long to bake

    Reply

  15. I made the Blueberry Cheesecake was I suppose to cook the crust before putting the mixture on top? Because my crust is soggy

    Reply

    • Nope, we don’t bake it before adding the cheesecake mixture. As you can see in the pictures, the fork leaves tracks in the crust. It’s buttery and soft…not crunchy. But if you prefer a crunchy crust, you can make your own graham cracker crust and bake it before adding the cheesecake mixture. ~Tonia

      Reply

    • Hello Octavia,
      I’ve never tested the recipe with brown sugar. If you decide to try it, please note that the brown sugar could change the color and texture of the cheesecake. It also might alter the baking time.
      Happy Baking,
      Tonia Larson

      Reply

  18. I made this with blueberries and cherries to look like flag before was married — in 1987- boy am I old !
    Great dessert !

    Reply

    • Hi Sue,
      Since it is made in a 9×13 pan, you would probably need two of the premade graham cracker crusts since they are 8 or 9 inch round pans. Best of luck!
      ~Tonia

      Reply

    • Hi I just made it for the 1st time. Waiting for it to cool before putting the blueberry pie filling and cool whip on. I always look for easier ways and I used the box of crushed graham cracker. Don’t have a food processor even if I did Why dirty another appliance? Looks great so far. Next time I will try raspberry pie filling because it’s my favorite. Not a fan of cherry pie filling.

      Reply

      • Also cut the sugar to 2 tablespoons is sugar for crust because there is so much sugar in filling and berries also. I made a polish cheesecake and it also calls for less in the crust. I prefer the buttery flavor with the gram. Cracker crust anyways! Thanks to the woman who posted this. It’s going to be a keeper and haven’t even tried it. You can see it and just know. Thanks again for sharing!

        Reply

        • Ella thank you thank you thank you! I love easy simple dessert and meals. Love to cook though. Made a huge pot of homemade sauce so my daughter, her boyfriend and 1 grandson are coming for dinner and your delicious dessert! Won’t they be surprised to see a new dessert? You are the best for posting simple , quick and delish all rolled into one!

          Reply

  21. My mother made this too and I never got the recipe. She never used Cool Whip though, we ate it without topping and it was one of my favorites as a kid. We used wild blueberries that we picked on our own land in northern Minnesota–no canned pie filling.

    Thanks for posting this. I looked for it online a few years back and couldn’t find one quite like my mom made, but I think this is it. Going to make it for 4th of July weekend. 🙂

    Reply

    • Hi I am Julie
      I am making this today but changing some of the ingredients base is done in venal wafer biscuit and I be using plum jam and whipped cream

      Reply

    • I’d like to try this recipe. It’s blueberry season in New Jersey, and I’d like to use fresh blueberries if possibles. How did you do yours with fresh berries?

      Reply

  22. My filling was frothy and looked nothing like yours. I used my mixer and followed directions. It baked with bubbles all in it. Cooling now so hopefully it doesn’t taste as gross as it looks.

    Reply

  23. We had this Blueberry Cheesecake Dessert at a small cafe near Duncan Oklahoma, called the Agape Cafe. It’s no longer there. But this dessert was TO DIE FOR GOOD! They called it Blueberry Yum Yum. Maybe that will help.

    Reply

  24. looking for a best ever chocolate brownie cake recipe I saw on facebook but don’t know where it came from. It uses white cake mix and brownie mix but I didn’t write down the specific directions – it said do NOT follow the instructions on the mixes but use these that were printed with the recipe”!
    Do you have it?

    Reply

  26. I’m in nz and you can’t buy ready made cheese cake filling. What could I use instead of the blueberry filling here in your recipe?

    Reply

    • Hi Nicole my name if Fay and just waiting for mine to cool before blueberry topping along with cool whip. I have to admit I make an apple pie sheet( because grown kids and grandchildren love it) Watch two ladies making pies when I was about 8 years old. I’m in my 60’s now. I remembered little tricks they did and used then from the first time I ever baked a pie. Getting back to your question went to store this morning and the have such a variety. Next time I am buying raspberry pie filling because that’s my favorite flavor. They had apple, blueberry, raspberry and some other ones. Oh by the way I will definitely be trying the pineapple flavor too. Enjoy. So happy Ella posted this! Happy baking and hope I helped with ideas. Enjoy this wonderful new dessert!

      Reply

  27. Can you make this without eggs? Or is there some sort of substitute? I would love to make this for Easter for my Aunt but she is allergic to eggs.

    Reply

  28. I made this today and it didn’t come out as the video did. The cheesecake never set. It was like soup it was good but not very good looking lol

    Reply

    • That’s too bad! Like I mentioned this is a favorite family recipe that has been made hundreds of times by various family members so I’m not sure what went wrong. Did you cook it long enough? Did you substitute or swap any ingredients?

      Reply

    • I have made it twice and had to bake way more than 20 min before it wasn’t soupy . It tastes really good but got too dark around the edges. Kind of disappointed.

      Reply

      • Where are you located? If you’re at a much higher altitude then the cook times change. Depends on how close to sea level you live.

        Reply

    • Recipe called for 2 creamed cheese, 4 eggs sugar and vanilla. With other cheesecake recipes it only called for 3 eggs. Made it with 4 a little while ago . Also said bake until dry on top so maybe you needed to bake longer. I have a brand new 5 burner frigidaire stove and found through reading instruction booklet to experiment with timing. All stoves are different so I am cooking things longer now.

      Reply

    • Hi Frances, I don’t have any experience with Philadelphia cheesecake filling so I’m not sure how it works. Best of luck! ~Tonia

      Reply

      • I have looking for this recipe for 35 years. My ex wife made it and it was the best and she always used philadelphia cream cheese. O always like at room temp. Good
        Luck🍰 🍶

        Reply

  30. Can you make the cheesecake an chill overnight then quit the blueberries and cool whip on top in the morning

    Reply

      • How many days will it store in the fridge? I wanted to make it ahead of time, to serve in a few days. Since I won’t be able to prepare it where we will be.

        Reply

        • I’m not sure how long it would last. I would suggest making the cheesecake base a day or two ahead of time and adding the blueberry topping and cool whip closer to serving time. Best of luck! ~Tonia

          Reply

  31. Has anyone tried this without the fruit topping? I’m the only one who likes cheesecake with fruit in my family. The rest like it plain.

    Reply

  32. I’ve made this twice and it is the favorite dessert for my 90 year old Mom and 91 year old Dad! Thanks so much for posting this recipe!

    Reply

  33. has anyone tried another fruit from the can like lemon or cherry? I’m thinking it would be just as good? Any thoughts? Thanks for the recipe, it looks easy and delicious.

    Reply

  34. Tubs, cans and packages differ in sizes in different countries (or sometimes aren’t available). Could you please include quantities in grams or ounces (we’ve had metric measurements since the 1970’s in Australia, but I can convert) so that we can get the correct amounts to make sure our attempts work out. Thanks.

    Reply

  35. Thank you so much for this recipe, simple as could be, when my 11 year old saw this she wanted to make it. I oversaw her as she did, turned out perfect

    Reply

    • Every oven is different and I’m guessing you didn’t bake it long enough. Put it back in the oven until the cheesecake is dry to the touch. That being said, since it was baked already it would be fine to eat the way it is.

      Reply

  37. Hi there!

    can’t wait to make this! I have a question tho… it calls for 12 double graham cracker, not sure what that is. help please

    thanks

    Reply

  39. Love this dessert. Been making something very similar to this and I believe Jill is correct in saying it comes from Philadelphia Cream Cheese recipes. We love the blueberry more than the cherry pie filling on top. You will not be disappointed when making it. Have been making it since the 60s,

    Reply

  40. Hi Tonia,
    This has been a family favorite in our family for years also.
    I believe the origin is from Philadelphia Cream Cheese.
    My Mom’s recipe is labeled Blueberry Philadelphia Cream Cheese Dessert.
    We have made it with cherry pie filling, also. Our family is divided about 50/50 on which is their favorite. It also works great with cherry and blueberry stripes for USA holidays. So fun to see someone else with this recipe as their family favorite too!

    Reply

  41. This is terrific.

    I also live where we can’t buy blueberry pie filling, so I used my frozen blueberries and made the filling and we don’t have Cool Whip, so I used the real deal (whipping cream 30% fat). It is DELICIOUS. Definiteily going in my “keep” pile of recipes.

    Also, we don’t have graham crackers, but I just use some sort of sweetened crackers/cookies type of things and it works fine.

    This is exactly the taste I was going for when I searched for something with blueberry cheesecake dessert–like what I remember from various church potluck dinners. Thanks!

    Reply

  42. Would this work with fresh berries instead of canned? Looks delicious! Was thinking of trying this for the Fourth of July this year!

    Reply

    • Thanks, Rachel! I’ve never tried it, but I would suggest that you make a pie filling using the fresh blueberries. The thickened blueberry sauce really adds to the flavor.

      Reply

  43. I tried making this….. I “creamed” the cream cheese and then added the rest of the ingredients and I got a curdling mess. The cream cheese would not blend with eggs, sugar and vanilla. It’s in the oven, I guess we’ll see how it turns out.

    Reply

    • Yes, you certainly can! My friend just made this dessert. She is expecting and after seeing it on my blog she couldn’t stop craving it. She said it is super easy to make and super duper good!

      Reply

      • So am I!! I thought this looked so delicious. Your pictures were just too good. I love that this was given to you when you were first married. What a great gift and cool thing to share with your family!

        Reply

  45. This recipe looks absolutely amazing! I’d defiantly love to try it, however in my country they don’t well blueberry pie filling… Is there anyway I could somehow make some? Is it just like a blueberry syrup? Thanks 🙂

    Reply

  51. I have serous blueberry cheesecake love and I am going to make this recipe for the holidays. Thanks for sharing a scrumptious dessert –
    Y’all know you can have dessert anytime, right?

    Reply

  52. Tonia,
    Thanks for sharing this recipe I can’t wait to try it. Can you tell me how much graham cracker crumbs there are in 12 crushed crackers because I buy the box of graham crumbs already crushed? Thanks for your help ~ Karen

    Reply

    • Hi Karen,
      Until you asked, I had no idea what a complicated question that could be. I started looking into how many crushed graham crackers are in a cup and the answer really depends on what you consider a graham cracker. Is it the full “sheet”, half of the sheet or one small rectangle after cutting along all of the perforations? As best I can tell, 13 full graham cracker sheets equals 2 cups so I would suggest using a little less than 2 cups. Happy baking!
      ~Tonia

      Reply

  53. Tonia,
    I have to tell you that my daughter & granddaughter’s are so happy that you share your Recipes as I send them to my Facebook & from there I share with them.
    I love getting all of your Recipes. 🙂

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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