No-Bake Blueberry Cheesecake

This post is dedicated to my dad. This cheesecake is in our lives thanks to his love of it. We almost always have this for his birthday or Father's Day - or both! I always think of him when I make this {and feel slightly guilty when I make it for someone else - in fact Dad, if you're reading this today, there is some in my fridge right now, come on over!}

It also reminds me of when my sister and I lived in Florida and I needed something yummy to make her on her birthday. I called my mom and asked for the recipe and then walked down to the grocery store {Marla & I only had one car that we shared - she had the car with her at work that day} to get all the ingredients. I whipped it up and had it ready to surprise her with when she got home from work.

This is a super easy, simple recipe to make. I've changed it a bit - the crust was originally a graham cracker crust - I prefer nilla wafer crusts for most of my "crumb crust" desserts. Feel free to use either nilla wafers or graham crackers {or even a store bought crust - we all need some shortcuts now & then!}.  I’d also like to clarify that the cheesecake is no-bake, not the crust. Although you can buy your crust at the store and then the whole recipe is no-bake. But when I’m referring to no-bake, I just mean the cheesecake part. Make this for your next get together - easy for you and your guests will love it...just be sure to invite my dad over too!!

No-Bake Blueberry Cheesecake

8 oz. cream cheese, softened

1 cup confectioners sugar

1 tsp. vanilla

8 oz. cool whip, thawed

9 inch nilla wafer cookie crust, recipe below

10 oz. blueberry pie filling *

For the Crust:

3 cups nilla wafer cookies

6 tablespoons butter, melted

To make the crust, preheat the oven to 350 degrees. In a food processor {or blender}, process the cookies into fine crumbs {you should have about 1 1/2 cups of crumbs}. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate {glass or metal}. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Transfer to a wire rack and cool completely while making the filling.

For the filling, beat together the cream cheese, sugar and vanilla. Fold in the cool whip - make sure it is throughly combined. Spoon filling into prepared pie crust. Spread blueberry topping on top of filling. Refrigerate for 2 hours or until chilled. Slice, serve & enjoy!

*I buy a can of blueberry pie filling which is about 21 ounces, so I use half a can of pie filling per pie.

Source: my mama

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