4.8 from 12 votes
Blueberry Delight
Blueberry Delight (aka Blueberry Lush Dessert) is a summertime favorite made with a no-bake cheesecake-style filling over a graham cracker crust, and topped with blueberries and whipped cream. It's fruity, refreshing, and fun, and it's near impossible to resist a second slice!
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 15 servings
Calories: 555 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 1 1/2 leeves Graham crackers 13-14 sheets
- 1 cup pecans
- 10 Tablespoons salted butter melted
- 4 Tablespoons granulated sugar
Filling
- 8 ounces cream cheese, softened to room temperature
- 1 1/4 cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 5 cups blueberry pie filling two 21-ounce cans or one batch [homemade blueberry pie filling]
Topping
- 1 1/2 cups heavy cream
- 3-4 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons Chopped Pecans for garnish
Instructions
- Process the graham crackers and pecans in a food processor or blender until they are fine crumbs. Add the butter and sugar and process again to combine. Press into a 9x13-inch baking dish and freeze for 10 minutes while preparing the middle layer.
- Beat cream cheese, vanilla and 1 cup of the powdered sugar in a medium bowl using an electric mixer until smooth. In another bowl, whip the cream and remaining 1/4 cup of powdered sugar until soft peaks form, then add to the cream cheese mixture, beating until smooth. Spread over the crust, making sure to go all the way to the edges of the pan.
- Spoon the blueberry pie filling over the cream cheese layer.
- Chill in the fridge for 2+ hours or overnight to set up.
- Beat the remaining 1 1/2 cups of heavy cream with the powdered sugar and vanilla until soft peaks form. Spread over the blueberry layer and sprinkle with the chopped pecans.
- Slice and serve.
Cup of Yum
Notes
- If desired, bake the crust at 350°F for 8-10 minutes for a firmer texture, then cool completely before filling.
- I almost always make fresh whipped cream, but you can also substitute two 8-ounce containers of thawed Cool Whip topping in place of the whipped cream and powdered sugar. Use one container for the filling and the other for the topping. You can top the blueberry filling with the second container immediately before refrigerating for 2 hours since it is more stable than freshly whipped cream.
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
145mg
(6%)
Potassium
193mg
(6%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Vitamin A
1160IU
(23%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 145mg | 6% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.