Looking for a sweet, creamy dessert that’s as easy to make as it is to eat? This Blueberry Cream Cheese Delight is just that! With a buttery graham cracker crust, a light and fluffy cream cheese layer, and a generous topping of blueberry pie filling, this no-bake dessert is a family favorite around here—especially in the summer when turning on the oven is the last thing I want to do.
It’s cool, creamy, and comes together in just about 30 minutes. Perfect for potlucks, BBQs, holidays, or when you’re simply craving something sweet and fruity. Let’s mix it up!
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Why You’ll Love This Blueberry Cream Cheese Dessert
- No oven needed – totally no-bake!
- Easy to make ahead – just refrigerate and slice when ready.
- Feeds a crowd – perfect for a 9×13 dish.
- Endless flavor options – more on that below!
Ingredients You’ll Need
Graham Cracker Crust:
- 3 cups graham cracker crumbs (about 2 packages graham crackers crushed)
- 3/4 cup butter, melted
Filling For Blueberry Cream Cheese Delight:
- 2 (8 oz) packages of cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container of Cool Whip, thawed
Topping:
- 2 cans blueberry pie filling
Let’s Make Blueberry Cream Cheese Delight!
Step 1: Make the Crust
Pop your graham crackers into a food processor and pulse into fine crumbs. Mix the crumbs with melted butter until everything is well coated. Press the mixture firmly into the bottom of a 9×13-inch pan. Slide it into the fridge while you prepare the filling.
Step 2: Whip the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese until it’s nice and fluffy. Add the powdered sugar and vanilla and beat again. Fold in the Cool Whip until everything is creamy and smooth.
Spread this dreamy filling evenly over your chilled crust.
Step 3: Add the Blueberries To
Spoon the blueberry pie filling on top, spreading gently to cover the cream cheese layer.
That’s it! Cover and refrigerate until ready to serve.
Watch Video Here:
Tips for Serving
- Chill time matters – Even though it only takes 30 minutes to make, giving it at least 2 hours in the fridge helps the layers set nicely.
- Slice with ease – For clean slices, run your knife under hot water and wipe between cuts.
- Top it off – Add a dollop of whipped cream or a sprinkle of lemon zest before serving for an extra pop of flavor.
Storage
Store any leftovers in the fridge, covered tightly with plastic wrap or a fitted lid. It stays fresh for up to 4 days. If you’re making it ahead, it’s best to assemble the whole thing the night before and chill overnight.
Freezing isn’t recommended, as the cream cheese layer can change texture once thawed.
Make It Your Own
This recipe is so easy to customize! Don’t love blueberries? Try swapping the pie filling with:
- Cherry for a classic combo
- Strawberry for a bright, summery twist
- Apple in the fall with a sprinkle of cinnamon on top
- Mixed berry for a little bit of everything!
You can even make it into individual parfaits using small cups or mason jars—perfect for parties or picnics.
Final Thoughts
This Blueberry Cream Cheese Delight checks all the boxes: easy, creamy, cool, and crowd-pleasing. I’ve made it for just about every occasion—from birthday parties to random Tuesday nights—and there’s never a crumb left.
If you’re looking for an easy no-bake dessert that tastes like you spent hours in the kitchen (but didn’t), this is the one to try. Let me know if you switch up the pie filling—I’d love to hear your favorite combos!
Try These Delicious Recipes Next!!
The Best Homemade Blueberry Muffins
Spinach Blueberry Salad with Chicken
Frequently Asked Questions
Can I use frozen blueberries for this dessert?
Yes, but thaw and drain them well to avoid excess liquid in the layers.
How far in advance can I make it?
This dessert is best chilled, so you can prepare it up to 24 hours ahead of time.
Can I swap the crust?
Definitely. Graham cracker, shortbread, or even an Oreo crust all work beautifully.
Blueberry Cream Cheese Delight
Ingredients
For The Crust
- 3 cups graham cracker crumbs about 2 packages
- 3/4 cup butter melted
For The Filling
- 2 8 oz packages cream cheese softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz Cool Whip thawed
For The Topping
- 2 21 oz blueberry pie filling
Instructions
- Add graham crackers to a food processor and pulse into fine crumbs. Combine with melted butter and mix until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish. Refrigerate while preparing the filling.
- In a large bowl, beat softened cream cheese until fluffy. Add powdered sugar and vanilla and continue to mix. Fold in the Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled crust. Top with both cans of blueberry pie filling and spread gently to cover.
- Refrigerate for at least 2 hours or until set. Slice and serve chilled.