Description
Easy no-bake Blueberry Vanilla Cheesecake Fluff! Creamy, light, and bursting with fresh blueberries, this dessert is perfect for any occasion. Optional graham cracker crust adds a delightful crunch.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup fresh blueberries, plus more for garnish
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Fresh mint leaves
- Lemon zest
- Additional whipped topping
Instructions
- Combine the Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Make sure the butter is evenly distributed throughout the crumbs. Use a fork to ensure everything is well incorporated. The mixture should resemble wet sand.
- Press into the Dish: Choose your serving dish (9-inch pie plate, trifle bowl, or individual dessert cups). Press the graham cracker mixture firmly and evenly into the bottom of the dish. For a pie plate, use the bottom of a measuring cup to create a smooth and compact crust. For individual cups, a small spoon works perfectly.
- Chill the Crust (Optional): For a firmer crust, chill it in the refrigerator for at least 30 minutes. Alternatively, bake the crust at 350°F (175°C) for 8-10 minutes for a more pronounced flavor and a sturdier texture. Let it cool completely before adding the cheesecake fluff.
- Soften the Cream Cheese: Take the cream cheese out of the refrigerator at least an hour before starting. If in a hurry, microwave in 15-second intervals, being careful not to melt it.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Scrape down the sides of the bowl occasionally.
- Add the Sweetened Condensed Milk: Gradually pour in the sweetened condensed milk while continuing to beat with the mixer. Mix until well combined and the mixture is smooth and glossy.
- Incorporate the Vanilla Extract: Add the vanilla extract and mix until just combined. Don’t overmix.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping using a spatula. Be careful not to deflate the whipped topping. Fold until just combined, leaving a few streaks visible.
- Add the Blueberries: Gently fold in the fresh blueberries. Be careful not to overmix. Reserve some blueberries for garnish.
- Pour into the Crust (if using): If you made the graham cracker crust, carefully pour the blueberry cheesecake fluff into the prepared crust. Spread it evenly with a spatula.
- Spoon into Individual Cups (if not using crust): If you skipped the crust, spoon the blueberry cheesecake fluff into individual dessert cups or a trifle bowl.
- Chill: Cover the dish or individual cups with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Garnish: Before serving, garnish with fresh blueberries, a dollop of whipped topping, fresh mint leaves, and/or lemon zest. A sprinkle of graham cracker crumbs also adds a nice textural element.
- Serve: Serve chilled and enjoy!
Notes
- Full-fat cream cheese will give you the richest and creamiest results, but you can use reduced-fat cream cheese if you prefer.
- You can use frozen blueberries if fresh blueberries are not available. Just make sure to thaw them completely and pat them dry before adding them to the fluff.
- Feel free to substitute other berries for the blueberries, such as raspberries, strawberries, or blackberries. A mixed berry version would also be delicious!
- Adding a teaspoon of lemon zest to the cheesecake fluff will brighten the flavor and add a touch of acidity.
- You can use different types of cookies for the crust, such as Oreo cookies (without the filling) or vanilla wafers.
- Drizzle melted chocolate over the top of the cheesecake fluff for a decadent treat.
- This dessert is perfect for making ahead of time. It can be stored in the refrigerator for up to 3 days.
- Serving in individual cups makes it easy for parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 8 minutes