No Bake Blueberry Cheesecake is an easy-to-make, no-bake dessert that everyone will love. This cheesecake has all the flavor of a traditional cheesecake without the fuss of baking.
Line an 8x8 pan with parchment paper, or use a 9 inch springform pan. Set aside.
In a microwave safe bowl, melt the butter for roughly 30 seconds or until melted.
In a food processor, add the graham cracker sheets. Pulse until a fine crumb is made. Add the melted butter and pulse again until fully incorporated.
Press the graham cracker mixture into the bottom of your prepared pan. Place the pan into the fridge to cool while you prepare the filling.
In a large mixing bowl add the sugar and softened cream cheese, cream together with a hand mixer. Once creamed, add the cool whip, powdered sugar, and lemon juice. Beat to combine, ensuring there isn't any lumps leftover.
Place your cheesecake filling on top of the pressed graham cracker crust. Chil for 5-10 minutes in the fridge.
Gently pour over the blueberry pie filling and spread across gently. Chill for at least 4 hours before serving.
Notes
Use full-fat block cream cheese instead of spreadable or pre-whipped. It will ensure that your filling is extra creamy and smooth!Make sure that all ingredients are at room temperature before using them as this will help them mix together better giving you an overall smoother texture.When pressing down the crust, make sure that it is firmly packed in the bottom of the pan so that it does not crumble when served. Use a glass to help press evenly into the bottom.