Description
A delightful layered dessert combining creamy cheesecake and fresh blueberries in a graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
- 2 cups fresh blueberries
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups milk
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- In another bowl, whisk together the instant vanilla pudding mix and milk until thickened, about 2 minutes. Stir in the sour cream and lemon juice until smooth.
- Pour the pudding mixture over the cream cheese layer and spread evenly.
- Top with fresh blueberries, spreading them out evenly over the pudding layer.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, you can garnish with additional whipped topping and blueberries if desired.
Notes
- For a different flavor, substitute the blueberries with strawberries or raspberries.
- Add a layer of lemon curd between the cream cheese and pudding layers for a zesty twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg