This post is dedicated to my dad. This no bake blueberry cheesecake pie is in our lives thanks to his love of it. We almost always have this for his birthday or Father’s Day – or both! I always think of him when I make this (and feel slightly guilty when I make it for someone else!).
This is a super easy, simple recipe to make. It’s part cheesecake, part pie, and so delicious. I’ve changed it a bit – the crust was originally a graham cracker crust – I prefer Nilla Wafer crusts for most of my “crumb crust” desserts. Feel free to use either nilla wafers or graham crackers (or even a store bought crust – we all need some shortcuts now & then!).
I’d also like to clarify that the cheesecake is no-bake, not the crust. Although you can buy your crust at the store and then the whole recipe is no-bake. But when I’m referring to no-bake, I just mean the cheesecake part.
This no bake blueberry cheesecake pie has been the inspiration for a few other no bake cheesecake desserts, you can see them here. Make this for your next get together – easy for you and your guests will love it…just be sure to invite my dad over too!
A creamy no bake cheesecake topped with blueberry pie filling.
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cool whip, thawed
- 3 cups Nilla Wafer cookies
- 6 tablespoons salted butter, melted
- 10 ounces blueberry pie filling**
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To make the crust, preheat the oven to 350 degrees.
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In a food processor, process the cookies into fine crumbs (you should have about 1-1/2 cups of crumbs).
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Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
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Pour the crumbs into a 9-inch pie plate. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate.
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Bake in the preheated oven until it is beginning to brown, about 10 minutes. Let cool completely while making the filling.
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For the filling, beat together the cream cheese, sugar and vanilla.
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Fold in the cool whip – make sure it is thoroughly combined.
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Spoon filling into prepared pie crust.
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Spread blueberry topping on top of filling.
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Refrigerate for 2 hours or until chilled. Slice, serve & enjoy!
* Feel free to use a store bought graham cracker crust if you want a no-bake, quick crust option. The Nilla Wafer crust definitely tastes better, and is not too much work, but no shame in a short-cut when you need it!
**I buy a can of blueberry pie filling which is about 21 ounces, so I use half a can of pie filling per pie.
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Enjoy!
-Manda
