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Blueberry Cream Cheese Pie with Graham Cracker Crust and Pecans Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 22 minutes
  • Yield: 12 servings

Description

This Blueberry Delight recipe is a no-bake creamy dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, layers of blueberry pie filling, and a whipped topping finished with crunchy pecans. Perfect for a crowd-pleasing treat, it requires minimal baking to set the crust and chilling to meld the flavors.

Ingredients

Crust

  • 2 cups graham crackers, crushed
  • ½ cup unsalted butter, melted

Cream Cheese Layer

  • 1 8-ounce block cream cheese, softened to room temperature
  • ½ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping (half of the 16 ounces)

Topping

  • 2 21-ounce cans blueberry pie filling
  • 8 ounces whipped topping (remaining half of the 16 ounces)
  • ⅓ cup chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ and grease a 9×13-inch baking dish to ensure the crust doesn’t stick.
  2. Crush Graham Crackers: Crush the graham crackers using a food processor or by placing them in a plastic Ziploc bag and crushing with a rolling pin until finely ground.
  3. Combine Crust Ingredients: In a large bowl, mix the crushed graham crackers with the melted butter until the mixture is evenly combined and holds together.
  4. Bake the Crust: Press the crust mixture firmly and evenly into the prepared baking dish using your hands or the back of a spatula. Bake in the oven for 7 minutes until set and lightly toasted.
  5. Cool the Crust: Remove the crust from the oven and allow it to cool completely before assembling the next layers to prevent melting the cream cheese layer.
  6. Make Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese, confectioners sugar, and vanilla extract until smooth and creamy. Gently fold in half (8 ounces) of the whipped topping until fully incorporated for a light texture.
  7. Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled graham cracker crust, smoothing the surface with a spatula.
  8. Add Blueberry Pie Filling: Pour the blueberry pie filling evenly over the cream cheese layer and spread it out gently to cover the entire surface.
  9. Top with Whipped Topping: Spread the remaining whipped topping (8 ounces) evenly over the blueberry filling to create a creamy top layer.
  10. Garnish with Pecans: Sprinkle the chopped pecans evenly over the top layer for added crunch and flavor contrast.
  11. Chill Before Serving: Refrigerate the dish for at least 1-2 hours or overnight to allow the layers to set and the flavors to meld together. Slice, serve chilled, and enjoy!

Notes

  • Allow the crust to cool completely before adding the cream cheese layer to avoid melting.
  • For best flavor, chill the dessert overnight.
  • This dessert can be made gluten-free by using gluten-free graham crackers.
  • Use full-fat cream cheese and whipped topping for best texture and richness.
  • Chopped pecans can be substituted with walnuts or omitted for nut-free version.
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-cream-cheese-pie-with-graham-cracker-crust-and-pecans-recipe/