This Blueberry Cheesecake recipe is no bake, easy, and perfect for any holiday dessert!
Ingredients:
For the Crust:
1 ½ cups Sliced Almonds 🥜
9 Graham crackers 🍪
2 Tablespoons granulated sugar 🍚
½ cup unsalted butter, melted 🧈
For the Cheesecake:
2 packages cream cheese, softened (8 oz each) 🧀
½ cup granulated sugar 🍚
2 Tablespoons heavy whipping cream 🥛
2 teaspoons almond extract 🌰
For the Topping:
1 can Blueberry Pie Filling (20 oz) 🫐
12 ounces whipped topping, thawed 🍦
¼ cup Sliced Almonds 🥜
Directions:
Prepare a 9-inch springform pan with a light greasing. Blend almonds, graham crackers, and sugar in a food processor until fine. Mix in melted butter and press into the pan to form a crust.
Beat cream cheese and sugar until fluffy. Incorporate whipping cream and almond extract, then spread over the crust.
Top with blueberry pie filling and whipped topping. Garnish with almonds.
Refrigerate for at least 3 hours or overnight before serving.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 3 hours 15 minutes
Kcal: 597 per serving | Servings: 10