Blueberry Cream Dessert Recipe
Blueberry Cream Dessert Recipe photo by Taste of Home

Blueberry Cream Dessert Recipe

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From Bay City, Texas, Mildred Sherrer sends this layered treat. A no-fuss crust spread with sweetened cream cheese is baked, then topped with convenient pie filling and whipped topping.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12-16 servings


  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 piece: 257 calories, 15g fat (9g saturated fat), 57mg cholesterol, 165mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 3g protein


  1. In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust.
  2. Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving. Yield: 12-16 servings.
Originally published as Blueberry Cream Dessert in Quick Cooking May/June 2003, p19

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Aug. 5, 2014

"This has always been my favorite dessert since I was a little girl. The only thing I do differently is to sprinkle the cinnamon on top of the topping. Makes it look pretty. Sometimes I double the cream cheese layer so I can actually taste it more."

Reviewed May. 11, 2014

"Very good! Made it for Mothers day and everyone liked it!"

Reviewed Sep. 14, 2013

"Made this dessert and brought it to work - it was a HUGE HIT! They still ask about from time to time :) Look forward to making it again!"

Reviewed Nov. 21, 2011

"Made this last year for Thanksgiving. It's now become a family favorite!"

Reviewed May. 29, 2010

"This tastes great, but I used cherry pie filling instead. It was yummy. I think I could use just 1/4 cup sugar with the cream cheese since the pie filling is so sweet and it would be fine."

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