Blueberry No-Bake Cake (Printable Version)
# What You'll Need:
→ For the Base
01 -
2 cups crushed graham crackers
02 -
1/2 cup butter, melted
03 -
1 tablespoon granulated sugar
→ For the Filling
04 -
16 ounces softened cream cheese
05 -
1 cup confectioners' sugar
06 -
2 teaspoons pure vanilla
07 -
1 teaspoon fresh lemon juice
08 -
8 ounces whipped topping
→ For the Garnish
09 -
1 can blueberry filling (21 ounces)
# How to Make It:
01 -
Combine crushed crackers, melted butter, and sugar in a bowl. Push the mix into the bottom and slightly along the edges of a 9-inch springform pan. Stick it in the fridge while you make the filling.
02 -
Mix cream cheese, confectioners' sugar, vanilla, and lemon juice until it's fluffy. Slowly add whipped topping with a wooden spoon or spatula until everything's nicely combined.
03 -
Pour your filling over the chilled base. Give the pan a few taps on the counter to get rid of air bubbles. Pop it back in the fridge for about 5-10 minutes.
04 -
Drop spoonfuls of blueberry filling across the top, then gently spread it around. Let it chill for at least 3-4 hours in the fridge, but overnight works even better.
05 -
Take off the sides of the springform pan carefully. Cut into slices and enjoy! Store any leftovers in the fridge or freezer for later.
# Additional Tips:
01 -
Get your ingredients to room temp first for a super smooth filling texture.
02 -
You can keep this in your fridge for up to a week, or freeze it for 3-6 months if you want.