No Bake Blueberry Cheesecake Recipe
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No Bake Blueberry Cheesecake Recipe
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No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!
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Ingredients
For the Crust:
- 1 ½ cups sliced almonds
- 9 Graham crackers full size
- 2 Tablespoons granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 2 Tablespoons heavy whipping cream
- 2 teaspoons almond extract
For the Topping:
- 1 can blueberry pie filling 20 ounce
- 12 ounce whipped topping thawed
- ¼ cup sliced almonds
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Instructions
- Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
- In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
- Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
- Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
- In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed.
- Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
- Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
- Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds.
- Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.
Notes
- Store cheesecake in refrigerator for up to 4 days.
- To match the consistency of the Cool Whip, I suggest my Stabilized Whipped Cream as an easy substitution. It tastes like Cool Whip but without all the added preservatives.
- Feel like a different fruity filling? Swap the blueberry filling for a can of cherry pie filling instead!
Nutrition Information
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Calories
597kcal
(30%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
45g
(69%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
25g
Cholesterol
31mg
(10%)
Sodium
166mg
(7%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 31mg | 10% |
| Sodium | 166mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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