Blueberry Cream Cheese Dessert Recipes

BLUEBERRY CREAM DESSERT

Blueberry Cream Dessert image

This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

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.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Fluffy Blueberry Cream Cheese Dessert (No-Bake) image

This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups graham cracker crumbs
4 tablespoons sugar (1/4 cup)
1/2 teaspoon cinnamon
1/2 cup melted butter or 1/2 cup margarine
2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
1 (8 ounce) package cream cheese, softened
1/3-1/2 cup sugar
1 cup half-and-half cream (or use milk)
1 (3 ounce) package instant lemon pudding mix
0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

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.

Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5

BLUEBERRY CREAM CHEESE CAKE

Blueberry Cream Cheese Cake image

A sweet and simple cake that is perfect for any occasion.

Provided by Amanda

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
1 teaspoon cornstarch
⅓ cup water
2 cups fresh blueberries
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST

Blueberry Cream Cheese Dessert With Pretzel Crust image

Originally from Taste of Home but changed by me. I love blueberries so I added them to this dessert. Simply delicious! And the pretzel crust and topping is salty and sweet. The cooking time is chilling time in the refrigerator.

Provided by pamela t.

Categories Dessert

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups pretzels, crushed
3/4 cup white sugar
3/4 cup butter, melted
22 ounces whipped topping
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (21 ounce) can blueberry pie filling

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.

Nutrition Facts : Calories 630.8, Fat 31.4, SaturatedFat 19.2, Cholesterol 93.1, Sodium 728.2, Carbohydrate 82, Fiber 2.4, Sugar 46.5, Protein 7.4

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