This easy blueberry delight recipe starts with frozen berries, making it available and frugal year round. A thick cheesecake layer over a buttery graham cracker crust gives the classic taste and texture we all expect with a delight recipe.
How to make blueberry delight
Making blueberry sauce with frozen berries
First, I place the frozen blueberries into a large kettle. It tends to splatter when cooking, so I like to use a larger kettle than seems necessary. Add the water, sugar, lemon juice, and butter. Stir and bring to a boil.
While the filling is heating up, place the cornstarch (or Clearjel, if you are using that) and the cold water together in a small bowl and stir with a spoon until dissolved.
When the sugar is dissolved and the water bubbling, pour the cornstarch mixture slowly into the blueberry filling, stirring constantly. Stir the sauce until it is thickened, then remove from heat and cool to room temperature.
Make the graham crust with a food processor
I like to use my food processor to grind the graham crackers, but you can place them in a ziploc bag and crush them with a rolling pin or mallet. Then I add butter and mix well with my hands, and press into a 9×13 baking pan.
I like to chill the crust well, mainly so it gets firm enough to spread the filling easily. If you don’t chill the crust first, the crust will get mixed into the filling when you try to spread the thick cheesecake filling.
Make the cheesecake filling
If you remember, pull out the cream cheese an hour before you are ready to begin, so it can soften. If you are like me and forget, that’s ok! Just unwrap the cream cheese and place it on a plate and stick it in the microwave for about 20 seconds, then turn off the microwave and don’t open the door for 30 seconds. That allows the heat to distribute evenly. Check it and if it is still too firm, just repeat as necessary.
Place softened cream cheese in a mixing bowl, add the powdered sugar and beat well with electric mixer. I don’t always add sugar in the filling. I prefer it less sweet, so I usually make it without powdered sugar.
Add cool whip a little at a time – I usually do one large spoonful then mix, then another spoonful, and so on. When The cool whip is all mixed in, the filling is ready to use.
Assemble the blueberry delight
Pull the chilled crust from the fridge, and spoon the cheesecake filling evenly over the crust. Use a spatula or butter knife to spread the filling carefully. Pour the cooled (or room temperature) blueberry sauce over the cheesecake filling. Cover with lid or plastic wrap and chill for several hours in the fridge.
How to store blueberry cheesecake dessert
You can store blueberry cheesecake in the fridge for several days. But it never lasts longer than two days at our house! You can also make a half-recipe if you don’t want quite so much.
More cheesecake dessert recipes
Blueberry Delight Recipe
- 1 lb blueberries frozen or fresh, 3 cups
- ½ cup water
- ¼ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- 2 Tablespoons cornstarch or 2 T Clearjel
Graham Cracker Crust
- 2 pkg graham crackers crushed
- ¾ cup butter softened
- 16 oz cream cheese softened
- ¼ cup powdered sugar optional
- 12 oz cool whip
- Place blueberries, sugar, lemon juice and butter in a saucepan. Bring to a boil.
- Stir cornstarch into ¼ cup cold water until dissolved. When berries are boiling, drizzle the cornstarch slurry into berry sauce, stirring constantly.
- Stir and cook sauce until somewhat thick. Remove from heat. It will thicken more as it cools. It needs to be cooled to room temperature before spreading on cream cheese filling.
- Crush graham crackers in a food processor or use a plastic bag and a rolling pin. Add soft butter and mix well with hands. Press into a 9x13 pan and chill.
- Place softened cream cheese and powdered sugar (if using sugar) into a mixing bowl Beat well with electric mixer. When smooth, add cool whip one large spoonful at a time, until all mixed together .
- When crust is chilled, spread with cream cheese filling. Pour blueberry sauce over top and chill completely.