This easy no-bake cheesecake combines cherry pie filling and juicy, fresh blueberries. A pre-made graham cracker crust keeps it simple!
Of course you can always use your favorite graham cracker crust recipe.
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I have to admit, I’m not a huge fan of cheesecakes, even though I love to bake them.
But this is one that even I can get behind. The whipped topping keeps it so light and airy! Perfect for summer.
And it’s no-bake…a definite bonus this time of year.
This recipe starts with a pre-made graham cracker pie crust like this one.
Oh yes I did! It’s just too hot to mess with a scratch crust. But if you have a crust recipe you like better, go for it!
This cheesecake takes a few hours to firm up so leave yourself plenty of time to let it set.
Start by beating the cream cheese and sugar together until they’re smooth. Make sure your cream cheese is at room temperature, otherwise your pie might be lumpy after you fold in the whipped topping.
Then fold in the whipped topping until it’s well combined.
Spoon it into the pie crust and smooth it out.
Let it chill in the fridge for at least 3 hours or until it’s good and firm.
Spoon the pie filling over the top and sprinkle on the fresh blueberries.
You can give it a shot of whipped cream and a couple of extra blueberries if you like.
To quote Ina Garten, “How easy is that?”.
If you’re a fan of cherries, try these next:
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