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
Melissa K says
I made this for saint Patrick’s day and it was a huge hit. Now I am making a strawberry one and can’t wait to try it! The only thing I’ve tweaked was the crust: I used vanilla flavored Graham crackers, used 1/4 cup regular sugar and 1/4 cup brown sugar, added cinnamon and some allspice. And I’ve had to cook it a bit longer usually.
Thank you very much for sharing this receipe. It was exactly what I needed!
Tonia says
I like your addition of cinnamon and allspice! Sounds fabulous! ~Tonia
Shelle says
I made this for a dessert auction. I think I might have overmixed the batter or didn’t cook it quite long enough. I baked it for 21 minutes. It was dry to the touch when I got it out of the oven, but still a little wobbly underneath. After it cooled I went to spread the blueberry pie filling and the top of the cheesecake was kind of foamy and mixed in with the blueberries. Do you think it’s still safe to eat it?
Tonia says
Hello Shelle,
Yes, it is still safe to eat. Hope you enjoy it!
~Tonia
Sybil says
I’m making this cheesecake right now. I’m whipping my on topping. Normally when I make whipped cream, I ad sugar and vanilla. Would I do the same for this recipe, or leave it out because there is already sugar in the crust and cream cheese filling?
Tonia says
Hi Sybil,
Yes, I would still add the sugar and vanilla to the whipped cream. Enjoy!
~Tonia
Gerard Thompson says
I have taken the cheesecake out of the oven as we speak, waiting for it to cool completely, and then the topping will be put on and put into the fridge, until St Patrick’s day’s dinner on the 17th March, yum yum.
Jennifer says
How much vanilla and sugar to you add to the whipped topping
Tonia says
Hi Jennifer,
If you are using whipped topping like Cool Whip you don’t have to add anything since it is already sweetened.
If you are making three cups of whipped cream, you will need 1 1/2 cups of heavy whipping cream, 2 tbsp sugar, and 1/2 tsp vanilla extract.
Enjoy!
~Tonia
Gerard Thompson says
I made the Blueberry cheesecake for St Patricks day, it went down a treat. Now as I type I have a banana version, cheesecake in the oven, they are all waiting for some of it, I hope it turns out as nice as the Blueberry cheesecake, it does not matter where the cheese comes from, as long as its a good one. We are blessed here in Ireland with a great variety of cheese. Thank you for sharing the recipes. Gerard Thompson.
Tonia says
Fabulous! I’m heading to the grocery store to buy ingredients for a banana version too. Hopefully, I’ll have it up on the blog in the next few weeks!
Jean Robinson says
I’ve had this recipe, but think my daughter has it. So thanks for sharing, has always been a winner at my home. I’m from Tx. and when someone passes, we take food to their home. Everyone loves this.
Tonia says
You are very welcome! I’m happy to hear that you love it as much as we do! ~Tonia
Kailynne says
Can fresh blueberries be used instead of the blueberry pie filling?
Tonia says
Yes that would be delicious!
Marguerite Taitano says
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…
Shannan says
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.
Angie says
Hi, how do I soften the cream cheese?
Tonia says
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
Nicole O says
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.
Tonia says
The lemon juice sounds like a delicious addition!
Pam D. says
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?
Heather says
I made this and something went wrong. Not airy at all. Maybe over creamed the cheesecake filling? I so wanted this to be good 😢
Gretchen says
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.
Artemis says
Did Grandma use Cool Whip?
Everything else is good (except we don’t like Graham crackers and I’d use shortbread instead).
Irish Rose says
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 !
Tonia says
Yes, as you can see I added a photo of the recipe grandma gave me and it shows cool whip. If you prefer whipped cream, go for it!
Stacey @ Poofing the Pillows says
This looks absolutely delicious! Seems like the kind of thing you could make ahead of time and keep in the freezer for the time when you need something wonderful to pull out. Thanks! 🙂
Andrea says
Sugar isn’t needed in the crumb base and should never be added to it.
Nikki Keifer says
Um… wrong!!
& Rude!!
KateyK says
Lol sounds like the kind of person who wouldnt add seasoning to home made pasta…just wrong!!
Artemis says
Why would anyone add spices to homemade pasta? The most I do is make fresh spinach or beet pasta. No need for spices.
Cheryl Lynn says
As an Italian… Not adding spices to homemade pasta (I believe she was saying sauce) is crazy!!!
Kathy says
I agree every Graham cracker crust I have made adds sugar
Cheryl Lynn says
Exactly!!!! That was rude and unessasary. If she doesn’t want to add sugar…don’t and just keep moving on.
Maggie says
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 !!!
KIm says
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
KIm says
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
Rita says
Why comment if you’ve changed the recipe? You’ve just made something else.
Smittydove says
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
Dottie says
I made the Blueberry Cheesecake was I suppose to cook the crust before putting the mixture on top? Because my crust is soggy
Tonia says
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
Barbara Maloney says
According to the recipe instructions, yes, bake the crust first.
mizzie says
can i use a spring form pan instead??
Tonia says
I’ve never tried it that way. It should work but the cooking time might be different due to the difference in thickness. ~Tonia