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A spatula lifts a square of creamy, blue dessert topped with blueberries and crumbs. More pieces of the dessert and scattered blueberries are visible in the background.
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Blueberry Fluff No Bake Cheesecake

A simple no bake cheesecake that is easy to make, delicious and can be sliced in any size you like!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 20
Calories: 5175kcal
Author: Karlynn Johnston

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 9x13 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

Calories: 5175kcal | Carbohydrates: 726g | Protein: 56g | Fat: 245g | Saturated Fat: 139g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 65g | Trans Fat: 4g | Cholesterol: 636mg | Sodium: 3755mg | Potassium: 1493mg | Fiber: 18g | Sugar: 545g | Vitamin A: 8170IU | Vitamin C: 43mg | Calcium: 873mg | Iron: 10mg