blueberry cheesecake
No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!
Ingredients
Main Ingredients
- 1.5 cups Sliced Almonds
- 9 pieces Graham crackers (full size)
- 2 tablespoons granulated sugar
- 0.5 cup unsalted butter (melted)
- 16 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons almond extract
- 20 ounces Blueberry Pie Filling (canned)
- 12 ounces whipped topping (thawed)
- 0.25 cup Sliced Almonds (for topping)
Instructions
Preparation Steps
- Lightly grease the bottom of a 9-inch springform pan with baking spray. Set aside.
- In a food processor, blend the sliced almonds with graham crackers and granulated sugar until fine crumbs form.
- Slowly add melted butter and mix until crumbly. Press the crust mixture firmly into the bottom of the prepared springform pan and up the sides slightly. Set aside.
- In a large mixing bowl, beat cream cheese with sugar until light and fluffy, scraping down sides as needed.
- Add heavy whipping cream and almond extract. Beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
- Carefully spoon the entire can of blueberry pie filling onto the top of the cheesecake layer. Save any leftover filling for another use if desired.
- Top the cheesecake with whipped topping. Optionally pipe some swirls on top. Sprinkle with sliced almonds.
- Refrigerate the entire cake for at least 3 hours or overnight. Release springform pan before slicing and serve.
Notes
This no bake blueberry cheesecake is perfect for warm weather and holidays. For best texture, chill overnight.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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