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: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
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
Step One:
The first step is to crush 12 graham crackers.
You can use a food processor .
Or a gallon sized ziplock plastic bag and a rolling pin to do the crushing.
Step Two:
Add melted butter and sugar to the graham cracker crumbs.
Step Three:
Press into a 9×13 inch pan.
Step Four:
Cream two packages of softened cream cheese.
Step Five:
Add eggs, sugar, and vanilla.
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).
Step Seven:
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!
Blueberry Cheesecake Dessert Recipe Tips and FAQs
1. What other pie fillings would be good?
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. Would other kinds of graham crackers be good in the crust? Yes! That’s another way to change the recipe is to change the kind of crust. Try cinnamon, vanilla, or chocolate graham crackers.
3. Can I use whipped cream instead of Cool Whip? Yes, if time allows, make three cups of whipped cream to use in place of the Cool Whip.
4. How can I make a gluten-free blueberry cheesecake dessert? 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. What can I do to lighten this recipe? 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. Do you have any suggestions for a non-fruit topping? 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.
Blueberry Cheesecake Dessert Recipe
Equipment
Ingredients
- 12 graham crackers about 1 2/3 cups of graham cracker crumbs
- ¼ cup butter melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened two 8 oz packages
- 4 large eggs beaten
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 21 oz can blueberry pie filling
- 8 oz tub Cool Whip about 3 cups
Instructions
- Preheat the oven to 375˚F. Crush the graham crackers.
- Stir in the melted butter and 1/2 cup of granulated sugar.
- Press into 9x13 inch pan.
- Beat the cream cheese until smooth.
- Add the beaten eggs, sugar, and vanilla. Mix well.
- Pour the cream cheese mixture over crust and bake at 375˚F for 20-23 minutes, or until done (top is dry to touch).
- Cool and top with blueberry pie filling and whipped cream or whipped topping.
Video
Octavia Cron says
Can i use brown sugar instead of granulated sugar?
Tonia says
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
Sandra says
I made this with blueberries and cherries to look like flag before was married — in 1987- boy am I old !
Great dessert !
sue crenshaw says
could you make this and use pre made crust graham cracker ?
Tonia says
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
Fay Fisher says
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.
Fay Fisher says
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!
Fay Fisher says
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!
Ella says
Can it be made with stevia or Splenda
Tonia says
Hi Ella,
I’ve never tried making it with a sugar alternative. Best of luck!
~Tonia
Melanie says
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. 🙂
Tonia says
Yay! I hope you enjoy it as much as we do!
Julie Myers says
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
Rita says
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?
Jen says
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.
Stephanie Schriner says
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.
Sharron Scholzen says
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?
Tonia says
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
Bonnie Maddix says
Do you use a water bath when cooking?
Tonia says
No, you just bake it. Enjoy!
Carole Shannon says
I like it thicker. Could I bake this in an 8×8 for 30 mins at 350 ??
Nicole says
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?
Tonia says
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 http://www.thegunnysack.com/blueberry-sauce-recipe/ ) OR top it with fresh fruit!
Happy Baking!
~Tonia
Fay Fisher says
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!
Kris says
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.
Brittany says
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
Tonia says
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?
Ginny Corbitt says
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.
Nessy says
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.
Fay Fisher says
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.
Frances says
I was wondering could I use the ready made Philadelphia cheesecake filling?
Tonia says
Hi Frances, I don’t have any experience with Philadelphia cheesecake filling so I’m not sure how it works. Best of luck! ~Tonia
Tommy lewis says
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🍰 🍶
Sherry says
Can you make the cheesecake an chill overnight then quit the blueberries and cool whip on top in the morning
Tonia says
Yes, that would work well! You can also make the whole thing ahead of time and put it in the fridge.
Devon says
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.
Tonia says
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
Tommy lewis says
That’s the way it’s done.
Michele R. says
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.
Nan says
Just put fruit on half of it. Then you can all be happy.
Sherri says
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!
Ivy says
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.
Tonia says
I’ve made it with cherry pie filling and plan to make it with others kinds in the near future! Here is that recipe: http://www.thegunnysack.com/cherry-cheesecake-dessert-recipe/
Elizabeth says
I have used both cherry and strawberry pie filling
Rosa says
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!
Judy Hill says
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.
Barbara says
Is it bakes with the blueberry or blueberry put on after. I can’t find the directions.
Jenn says
Bake before adding the fruit topping and after it has cooled.
Georgia says
Did directions are going to fast and the ingredients I camy keep up
Tonia says
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
Tonia says
Hi Barbara,
The full recipe is in the blog post with ingredients and instructions.
~Tonia
Michelle says
It says put them on after the cake cools.
Vanessa says
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)
Verna Gillespie says
Thank you for the recipe. I was wondering if cool whip was the last topping.
Linda says
I’ve made this for years but with almond extract and only blueberries it’s the best
Peggy says
Can you substitute Splenda for sugar? I’m a diabetic
kevin kearns says
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
Lauren says
I followed instructions and once cooled the cheesecake mix is gooey. Am I doing something wrong? How do I fix this?
Tonia says
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.
Shannon says
I had to put mine back in the oven for another 15-20 minutes.