Have you ever wanted to learn how to create blueberry sauce? It’s actually rather simple and tastes so much better when made from scratch. Blueberry sauce is a delicious addition to sweet desserts, pancakes, oatmeal, and more.
You’ll want to cook this blueberry cheesecake with handmade crust again and again. This recipe is a delicious take on an old favorite. This Blueberry Cheesecake has received rave reviews and is one of my most popular recipes.
Fresh Blueberry Cheesecake Recipe
Fresh Blueberry Cheesecake with Homemade Crust, This is one of our most popular recipes. It’s simple to make and tastes fantastic! This one has gotten a lot of positive feedback.
12
servings25
minutes20
minutesIngredients
3 cups graham cracker crumbs, crushed
3/4 cup melted butter
1/3 cup sugar, granulated
For the Filling:
2 – 8 oz. softened cream cheese packets
1 cup sugar (powdered)
vanilla extract (2 teaspoons)
lemon juice (2 teaspoons)
8 oz. thawed whipped topping
Blueberry pie filling in a 21-ounce can
Directions
- Preheat oven to 350 degrees.
- Combine sugar, melted butter, and graham cracker crumbs in a mixing bowl. (Note: I started with crumbs, but if you need to break whole crackers first, do it in a food processor.)
- In an ungreased 9″x13″ pan, press the mixture evenly into the bottom. Preheat oven to 350°F and bake for 10-11 minutes. Remove the crust from the oven and set it aside to cool.
- Meanwhile, combine powdered sugar, vanilla extract, lemon juice, and cream cheese in a hand mixer.
- Toss the cream cheese mixture with the whipped topping. Over the graham cracker crust, spread the cream cheese mixture evenly.
- Fill the top with blueberry filling. Refrigerate for several hours or overnight.
- To serve, cut into squares. Refrigerate any leftovers for up to a few days.
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