Easy Blueberry Cheesecake

Another dessert I made for Mother's Day was this super simple no-bake Blueberry cheesecake. Honestly, I wouldn't call it a 'cheesecake', it was made with cream cheese but it was super light, and true cheesecake is typically a heavier (delicious) dessert.

Ingredients:

8 oz. cream cheese, softened

1 cup confectioners sugar

1 tsp. vanilla

8 oz. cool whip, thawed

10 oz. blueberry pie filling

9 inch graham cracker crust, recipe below (or you could buy a pre-made crust)

For the Crust:

1 1/2 cups of graham cracker crumbs

6 tablespoons butter, melted

Directions:

To make the crust, preheat the oven to 350 degrees. Combine the graham cracker crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Allow the crust to cool completely.

For the filling, beat together the cream cheese, sugar and vanilla. Fold in the cool whip - make sure it is thoroughly combined. Spoon filling into prepared pie crust. Spread blueberry topping on top of filling. Refrigerate for 2 hours or until chilled.

Enjoy!