Blueberry And Cream Cheese Dessert Recipes

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9-inch pan.
• To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• Pat into bottom of the pan.
• Chill for about 25-30 minutes (or until the crust is completely cold).
• After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• In a bowl beat softened cream cheese with sugar until smooth and well combined.
• Add in half and half cream and the pudding mix; beat until well blended.
• Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• Chill for 4 hours.
• Before serving spread the remaining can blueberry pie filling over the top.
• If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

CONTEST-WINNING BLUEBERRY CREAM DESSERT

Steps:

• In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved. , Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set. , Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside. , Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
• Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
• Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
• Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST

Steps:

• Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
• Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
• Press the remaining pretzel mixture into a 13' x 9" dish.
• Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
• Add powdered sugar and vanilla.
• Spread one half of cream cheese mixture over pretzels in the dish.
• Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
• Top bluebarry mixture with the rest of the cream cheese mixture.
• Sprinkle with 1/2 C pretzel mixture.
• Refrigerate overnight.

BLUEBERRY OR CHERRY DESSERT

Steps:

• Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
• Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
• Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
• Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

BLUEBERRY CREAM CHEESE POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.