Blueberry No Bake Cheesecake

Flip it!


9 graham cracker sheets one sleeve
½ cup melted butter
1 tbsp sugar
16 oz cream cheese softened
8 oz Cool Whip
1 cup powdered sugar
1 tsp lemon juice
1 21 oz can of blueberry pie filling

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Place graham crackers in the food processor and pulse into fine crumbs.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.

Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.

Chill for at least 4 hours. Slice and enjoy!

Adapted from