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Why You’ll Love My Recipe
This one is for the kids! (and those of you who are kids at heart!) This delicious dessert is so BLUE and so blue raspberry-tasting that it has to be one of the most unique recipes that I have ever come up with! It’s absolutely perfect for summertime parties and BBQ’s.
The best part of this type of cheesecake is that you can make so many different variations. Play around with different flavor combinations and see what you can come up with!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe with simple ingredients and is a fun one for kids to make in the kitchen with you.
- Total Time: This doesn’t take long to make (30 minutes), but it does have to set overnight for the best results.
- Variations: You can make a cookie crumb base instead of graham crumbs; just use 2 1/2 cups of cookie crumbs instead.
- Tools Needed: For this recipe, you’ll need a 9×13 pan, a hand/stand mixer, bowls, and kitchen tools like a whisk and spoons.
Blueberry Fluff No Bake Cheesecake
Just like my Strawberry version, this is a simple dessert that is perfect to make on days when you just don’t want to turn the oven on. It’s a great way to use up fresh blueberries and it tastes as good as it looks!
What You’ll Need For Ingredients
Here are a few tips for some of the ingredients in this recipe.
Graham Crumbs – You can switch these out for cookie crumbs – try vanilla Oreos, or if you have blueberry cookies where you live, try those as well! They just have to be crunchy cookies to make crumbs.
Blueberry Flavored Gelatin – I used the Starburst blue raspberry flavored gelatin, but you can use whatever one you want as long as it’s the same amount.
Whipped Topping – this does have to be a stabilized commercial whipped topping so that it holds up in the dessert for a few days.
How To Make Blueberry Fluff No-Bake Cheesecake
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Dissolve the blueberry Jell-O completely into boiling water; set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Press the crust mixture firmly into the bottom of the parchment-lined baking pan.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Once the Jell-O mixture has completely cooled, beat the Jell-O into the cream cheese mixture.
- Beat in the whipped topping until it is well combined with the Jell-O mixture and add some coloring (if desired). Add the mini white marshmallows.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the blueberries and cookie crumbs (if you used cookies) on top of the filling. Cover with plastic wrap and refrigerate overnight.
- Slice into 20 squares to serve.
Vintage Recipe Card Shorthand
Here is how to write the recipe so that it fits onto small index recipe cards if desired.
However you slice it, I hope you love it as much as I do and don’t forget to share your photos on Instagram and tag me @thekitchenmagpie so I can see!
Happy Baking,
Karlynn
Blueberry Fluff No Bake Cheesecake
Ingredients
Graham Crust
- 2 ¼ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup salted butter, melted
Filling
- 3 ounces berry blue Jell-O gelatin
- 1 cup boiling water
- 12 ounces cream cheese, softened
- 1 cup granulated sugar
- 3-5 drops blue food coloring, if desired
- 4 cups whipped topping , Cool Whip
- 2 cups white mini marshmallows, one-liter container
- 3 cups blueberries , divided
Instructions
- Dissolve the Jell-O completely into 1 cup of boiling water, then set aside to cool.
- Line the bottom and sides of a 9×13 baking pan with parchment paper and set aside.
- Combine the crust ingredients in a medium-sized bowl. Reserve 3 tablespoons of the mixture in a small bowl to top the dessert with later. Press the remaining crust mixture firmly into the bottom of the parchment-lined baking pan.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Once the Jell-O mixture has completely cooled, slowly beat the Jell-O into the cream cheese mixture until combined. Beat in 3-4 drops of food coloring to enhance the color, if desired. I use icing gel colors for mine.
- Beat in the whipped topping until it is well combined with the Jell-O mixture. Add the mini white marshmallows and 2 cups of the blueberries, then stir until evenly distributed throughout the filling.
- Spoon the filling mixture over the graham cracker base, smoothing the top. Sprinkle the remaining blueberries on top of the filling, then the reserved graham crumb mixture.
- Cover with plastic wrap and refrigerate overnight or up to 2 days before serving. (This leaves you two more days for refrigerating leftovers)
- Slice into 20 squares to serve. This will keep in the refrigerator for up to 4 days in total, but will start to weep if kept too long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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