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.
Disclaimer: Please note that some of the links in this post are affiliate links.
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.
How To Make Blueberry Cheesecake Dessert
The first step is to crush 12 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!
↑↑↑ Guess what?? You can now see the RECIPE IN ACTION, in the video above. ↑↑↑
- 12 graham crackers, about 1 2/3 cups of graham cracker crumbs
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 16 oz (two 8 oz packages) cream cheese, softened
- 4 eggs, beaten
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 21 oz can blueberry pie filling
- 8 oz tub Cool Whip
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Crush the graham crackers.
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Stir in the melted butter and 1/2 cup of granulated sugar.
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Press into 9x13 inch pan.
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Beat the cream cheese until smooth.
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Add the beaten eggs, sugar, and vanilla. Mix well.
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Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).
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Cool and top with blueberry pie filling and whipped cream or whipped topping.
*Recipe updated from original shared October 2013
Photo from original blog post
Also Try: Cherry Cheesecake Dessert
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!
I made this with blueberries and cherries to look like flag before was married — in 1987- boy am I old !
Great dessert !
could you make this and use pre made crust graham cracker ?
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
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.
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!
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!
Can it be made with stevia or Splenda
Hi Ella,
I’ve never tried making it with a sugar alternative. Best of luck!
~Tonia
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. 🙂
Yay! I hope you enjoy it as much as we do!
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
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.
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.
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?
Hi Sharron,
My friend Amanda has a recipe like that on her blog I Am Baker: http://iambaker.net/chocolate-brownie-cake/ I hope that helps!
~Tonia
Do you use a water bath when cooking?
No, you just bake it. Enjoy!
I like it thicker. Could I bake this in an 8×8 for 30 mins at 350 ??
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?
Hi Nicole,
The cheesecake filling isn’t ready made but the blueberry pie filling is canned. Is that what you mean? I would suggest making your own pie filling or blueberry sauce (here is my recipe https://www.thegunnysack.com/blueberry-sauce-recipe/ ) OR top it with fresh fruit!
Happy Baking!
~Tonia
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!
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.
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
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?
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.
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.
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.
I was wondering could I use the ready made Philadelphia cheesecake filling?
Hi Frances, I don’t have any experience with Philadelphia cheesecake filling so I’m not sure how it works. Best of luck! ~Tonia
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🍰 🍶
Can you make the cheesecake an chill overnight then quit the blueberries and cool whip on top in the morning
Yes, that would work well! You can also make the whole thing ahead of time and put it in the fridge.
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.
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
That’s the way it’s done.
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.
Just put fruit on half of it. Then you can all be happy.
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!
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.
I’ve made it with cherry pie filling and plan to make it with others kinds in the near future! Here is that recipe: https://www.thegunnysack.com/cherry-cheesecake-dessert-recipe/
I have used both cherry and strawberry pie filling
I’ve made it with cherrypie filling, lemon pudding is good, and gotta make it with chocolate pudding. Omg to die for. Three cups milk with two small boxes of instant pudding. Try it and let me know how it came out. Very easy!
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.
Is it bakes with the blueberry or blueberry put on after. I can’t find the directions.
Bake before adding the fruit topping and after it has cooled.
Did directions are going to fast and the ingredients I camy keep up
Hi Georgia,
The full recipe with all the details is in the blog post. You can print it and go at your own pace.
~Tonia
Hi Barbara,
The full recipe is in the blog post with ingredients and instructions.
~Tonia
It says put them on after the cake cools.
For Judy Hill
12 double graham crackers (about 1⅔ cups of graham cracker crumbs) (13.5 oz.)
¼ cup melted butter (2 oz.)
½ cup sugar (4 oz.)
(2) 8 oz packages cream cheese – softened
4 eggs, beaten
1 cup sugar (8 oz.)
1 teaspoon vanilla
1 can blueberry pie filling (There are some different sized cans, but a commonly used can is 21 oz. net weight or ~ 595 grams)
1 tub Cool Whip (8 oz. net weight or ~226grams)
Thank you for the recipe. I was wondering if cool whip was the last topping.
I’ve made this for years but with almond extract and only blueberries it’s the best
Can you substitute Splenda for sugar? I’m a diabetic
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
I followed instructions and once cooled the cheesecake mix is gooey. Am I doing something wrong? How do I fix this?
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.
I had to put mine back in the oven for another 15-20 minutes.
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
Hiya! It’s about 1 2/3 cups of graham cracker crumbs. Enjoy!
Your indtructions say 1 2/3 cups of graham cracker crumbs
Graham crackers come out of the box with two squares attached in the USA, so if yours do not come that way it would correlate to 24 squares.
Buy a box of Graham Crackers.
You know how they break into 2 pieces. Thats a double graham cracker. Just a regular graham cracker.
How the graham crackers come in four… Don’t break it .
Pinned this deliciousness! Thank you for sharing at the Thursday Favorite Things blog hop. I look forward to seeing what you share this week xo
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,
If I used graham crumbs! How many cups would you use?
About 1 2/3 cups of graham cracker crumbs.
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!
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!
Fantastic! It is one of our favorites!
Would this work with fresh berries instead of canned? Looks delicious! Was thinking of trying this for the Fourth of July this year!
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.
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.
Can I make this the day before? I am guessing yes, but just checking. This will be our Thanksgiving desert!!
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!
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!
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 🙂
Thanks Silver! I’m not sure which country you are in but basically you just take the filling that you would put into a blueberry pie and use it for the cheesecake instead. Here is a recipe for Homemade Blueberry Pie Filling: http://allrecipes.com/recipe/homemade-blueberry-pie-filling/ Best of luck and thanks for stopping by! ~Tonia
This dessert looks fantastic!! What a treasure those recipes are! Thanks so much for sharing!! Pinned 😉
Thanks Brenda!
oh my cheesecake is my weakness! This looks amazing!!!
Oh my this looks amazing!! I love recipes that have been handed down – I’ll be trying this one out soon!
Thank you, this cheesecake looks delicious:)
We sure enjoyed it! Thanks for stopping by!
My grandma used to make this all the time – it is SOOO good!
No way! That is awesome!
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?
But of course! I just heard about a couple that served all of their wedding guests dessert before they served them the main meal! Thanks Claire!
Ha, Ha, — I LOVE that idea…
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
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
Thanks again and please keep your yummy recipes coming 🙂 ~ Karen
I sometimes like to use the Nabisco (I believe) Chocolate Wafers. Yummy
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. 🙂
I sometimes give boxes of recipes to people as house warming presents or wedding presenting. Even more special if it’s family recipes handed down. Love this recipe.
That is great gift to give! Thanks Erin!
I am going to make this today!!! I love blueberry cheesecake!!
Fantastic! I can’t wait to see how it turned out for you. Thanks Rhonda!
This looks so good! I’m thinking it has fruit… for breakfast right? LOL
Let’s see…there is dairy, grains and most importantly…fruit so I say, go for it! 🙂