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No Bake Blueberry Cheesecake Pie

A creamy no bake cheesecake topped with blueberry pie filling.

Ingredients

Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cool whip, thawed

Nilla Wafer Crust*:

  • 3 cups Nilla Wafer cookies
  • 6 tablespoons salted butter, melted

Topping:

  • 10 ounces blueberry pie filling**

Instructions

For the Crust:

  1. To make the crust, preheat the oven to 350 degrees.

  2. In a food processor, process the cookies into fine crumbs (you should have about 1-1/2 cups of crumbs).

  3. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.

  4. 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.

  5. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Let cool completely while making the filling.

For the Filling:

  1. For the filling, beat together the cream cheese, sugar and vanilla.

  2. Fold in the cool whip - make sure it is thoroughly combined.

  3. Spoon filling into prepared pie crust.

  4. Spread blueberry topping on top of filling.

  5. Refrigerate for 2 hours or until chilled. Slice, serve & enjoy!

Recipe Notes

* 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.