This creamy, no-bake dessert layered with a graham cracker crust, sweetened cream cheese, blueberry pie filling, and whipped topping can be put together in under 10 minutes. There’s a reason it’s called blueberry delight!
I love making no-bake desserts. They come together so fast and everyone enjoys them. I never have any leftovers.
You’re sure to find this amazing dessert at the end of a meal when you’ve been invited to my house for a BBQ or picnic. You’ll probably also be served with our cherry delight that has a fluffy pineapple filling.
Ingredient Notes and Substitutions
Cream Cheese – Full-fat, 1/3 less fat, fat-free, and Neufchâtel Cheese will all work in this recipe.
Blueberry Pie Filling – any flavor of pie filling can be used.
Frozen Whipped Topping – Cool Whip is my preferred brand, but I have successfully made this using whatever store brand is available. 6 cups of homemade stabilized whipped cream can also be used. 3 1.3-ounce packets of Dream Whip made with 1 1/2 cups of milk can also be substituted.
Graham Crackers – Shortbread cookies or vanilla sandwich cookies like Golden Oreos can be substituted. Omit the 1 tablespoon of sugar when using another option, you won’t need the added sweetness.
Add the graham cracker crumbs and granulated sugar to a small bowl and stir to combine.
Pour the melted butter into the crumb mix (Photo 1) and stir until everything is moistened and larger clumps start to form.
Add the mixture to a 9 X 13 pan and spread out evenly and press into a crust. (Photo 2)
Place the crust into the refrigerator for at least 15 minutes, longer is fine too. The crust can be baked if desired in a 350⁰F oven for 7 to 10 minutes, allow to cool completely.
In a different bowl, add the softened cream cheese and beat until smooth. (Photo 3)
Add the powdered sugar and mix until well combined and there are no lumps. (Photo 4)
Add half [3 cups] of the whipped topping into the bowl (Photo 5) and mix until everything is completely mixed in.
Spread the cream cheese filling evenly over the cooled crust. (Photo 6)
Spoon the blueberry filling over the cream cheese layer and gently spread it evenly over the cream cheese layer. (Photo 7) Try and spread the blueberries out a bit so that every slice will have some.
Spread the remaining whipped topping over the blueberry layer.
Decorate with fresh blueberries and chopped nuts if desired. (Photo 8)
Crust with Nuts
Some people prefer nut-filled crust found in lush recipes since this is similar and can be used. The only real difference is pie filling is used here rather than a pudding layer.
This crust is almost as easy as the graham cracker one. With this version though, the baking is not optional and is required.
You will need 1 cup of all-purpose flour, 1/2 cup softened butter and 1 cup of diced nuts. Pecans or walnuts would be my top choices.
Mix the butter and flour with a fork or a pastry blender until it is the size of peas. Add the nuts and stir to combine. Pat the crust into the bottom of a 9X13 pan and bake at 350⁰F for 20 minutes or just until the rust starts to turn a light brown on the edges.
Once the crust has been cooled completely, continue with the rest of the recipe.
The crust can be baked at 350⁰F for 7 to 10 minutes for a sturdier crust. Once refrigerated, an unbaked crust will firm up as well.
Do not add the cream cheese filling to a warm crust because it will melt and it won’t be nice and fluffy.
You can serve this immediately, but the filling will firm up a bit more with some refrigeration.
Cream cheese will soften quicker if you cut it into small cubes and separate them to expose more surface area to the air.
Cream the cream cheese before adding the powdered sugar for the smoothest filling possible.
Remove your blueberry delight from the refrigerator 5 minutes before serving to make cutting easier.
Store leftovers in the refrigerator for up to 4 days. After that, the crust will start to get soggy.
MORE NO-BAKE SWEETS WE’RE SERVING UP
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP FOR NOTIFICATIONS AND NEVER MISS A NEW POST
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons butter melted
Filling & Topping
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces whipped topping thawed
- 21 ounces blueberry pie filling
- In a small bowl combine the graham cracker crumbs and granulated sugar and stir to combine.
- Add the melted butter and stir until all the crumbs are moistened.
- Press the crumb mixture evenly into the bottom of a 9X13 pan and place into the refrigerator for 15 minutes.
Filling & Topping
- Place the softened cream cheese into a small bowl and beat until smooth.
- Add the powdered sugar to the cream cheese and mix until there are no lumps.
- Add 3 cups of the whipped topping, reserve the other 3 cups for the last step, and mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Spoon the blueberry pie filling evenly over the cream cheese layer and spread gently.
- Top with remaining whipped topping and place into a refrigerator until it’s time to serve.
- Top with fresh blueberries and nut pieces if desired.
- This can be eaten immediately but it will set up more with at least 2 hours of refrigeration.
- Make sure to sure softened cream cheese for the smoothest filling. DO NOT melt the cream cheese or use any method that will cause melting.
- Allow the finished dessert to sit at room temperature for a few minutes to make the crust easier to cut.
- Graham cracker crust can be baked at 350⁰F for 7 to 10 minutes for a toasted flavor and sturdier crust.
- Whipped topping can be replaced with 6 cups of stabilized whipped cream.
- Any pie filling can be used as a substitute for blueberry.
- Store leftovers in the refrigerator for up to 4 days. After that, the crust will start to get soggy.
- Graham cracker crust can be replaced with a standard lush crust; Combine 1 cup of flour and 1/2 cup softened butter and mix with a fork or a pastry blender until it is the size of peas, add the nuts and stir to combine. Press into the bottom of your pan and bake at 350⁰F for 20 minutes. Allow the crust to cool completely before topping with cream cheese filling.