These Blueberry Cream Cheese Squares are a luscious and creamy, easy-to-make dessert utilizing really simple ingredients.
Blueberry Cream Cheese Squares
This is a delightful dessert that combines the tartness of blueberries with the creamy richness of cream cheese, all nestled atop a buttery crust. Each bite offers a delightful combination of buttery crust, creamy cheesecake-like filling, and burst of juicy blueberries, making it a perfect sweet indulgence for any occasion. This dessert is similar to our chocolate delight layered dessert.
🛒 Ingredient Notes
- graham cracker crumbs (look for a box of crumbs in the baking aisle)
- granulated white sugar
- butter (I like to use salted butter)
- cream cheese (at room temperature)
- canned sweetened condensed milk
- lemon juice (freshly squeezed will be best)
- vanilla extract
- canned blueberry pie filling (look for this in your market’s baking aisle)
- frozen whipped topping (such as Cool Whip)
✏️ How to make Blueberry Cream Cheese Squares
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 350℉. Spray the bottom of a 9×9-inch pan with nonstick spray.
MAKE THE CRUST:
In a medium bowl, combine the graham cracker crumbs, sugar and butter. Press the crust into the bottom of the prepared pan, and bake for 8 minutes. Le the crust cool while you prepare the filling.
MAKE THE FILLING:
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add the condensed milk and continue beating until smooth. Add the lemon juice and vanilla, and beat until combined. Pour this mixture over the cooled crust. Gently spoon the blueberry pie filling over the cream cheese mixture. Layer the whipped topping over the pie filling one spoonful at a time, gently spreading as you go to avoid smearing pie filling into the topping.
➡️ Tips and Substitutions:
- If you have a hard time finding a box of graham cracker crumbs, you can make your own crumbs. Just drop 4 to 5 full sheets of graham crackers into a food processor and process to make crumbs. Or place them into a large zip baggie, and smash the bag until they turn into crumbs.
- Spread the cream cheese mixture gently over the crust so you don’t get the crumb crust caught up in the cream cheese layer. Spoon the mixture onto the crust in dollops so it’s easy to spread the dollops together.
- Use another flavor of canned pie filling to change up the recipe. You’ll likely be able to locate strawberry, cherry, apple and lemon.
✔️ Make Ahead Tips
Prepare this dessert ahead of time, and let it chill for several hours before slicing and serving.
❤️ What I Love About This Recipe
- These squares are incredibly versatile. They can be served as a dessert at gatherings, potlucks, or parties, but they’re also great for brunch or as a sweet treat with coffee or tea.
- They are visually appealing with their vibrant purple-blueberry topping contrasting against the creamy white cream cheese layer and golden-brown crust. They make for an impressive dessert presentation.
- They’re easy to make with ingredients that are readily available!
Favorite Easy Dessert Recipes:
Blueberry Cream Cheese Squares
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated white sugar
- ⅓ cup butter, melted
FILLING:
- One 8-ounce package cream cheese, at room temperature
- One 14.5-ounce can sweetened condensed milk
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- One 21-ounce can blueberry pie filling
- One 16-ounce container frozen whipped topping, thawed (such as Cool Whip)
Instructions
- Preheat the oven to 350℉. Spray the bottom of a 9×9-inch pan with nonstick spray.
MAKE THE CRUST:
- In a medium bowl, combine the graham cracker crumbs, sugar and butter. Press the crust into the bottom of the prepared pan, and bake for 8 minutes. Let the crust cool while you prepare the filling.
MAKE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add the condensed milk and continue beating until smooth. Add the lemon juice and vanilla, and beat until combined. Pour this mixture over the cooled crust. Gently spoon the blueberry pie filling over the cream cheese mixture. Layer the whipped topping over the pie filling one spoonful at a time, gently spreading as you go to avoid smearing pie filling into the topping. Refrigerate for at least a few hours before cutting and serving.