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A slice of blueberry delight topped with whipped cream and pecans on a plate.
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4 from 1 vote

Blueberry Delight

Blueberry Delight (aka Blueberry Lush Dessert) is a summertime favorite made with a no-bake cheesecake-style filling over a graham cracker crust, and topped with blueberries and whipped cream. It's fruity, refreshing, and fun, and it's near impossible to resist a second slice!
Prep Time15 mins
Additional Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 555kcal
Author: Amy Nash

Ingredients

Crust

  • 1 ½ sleeves graham crackers 13-14 sheets
  • 1 cup pecans
  • 10 Tablespoons salted butter melted
  • 4 Tablespoons granulated sugar

Filling

  • 8 ounces cream cheese, softened to room temperature
  • 1 ¼ cups powdered sugar divided
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • 5 cups blueberry pie filling two 21-ounce cans or one batch [homemade blueberry pie filling]

Topping

  • 1 ½ cups heavy cream
  • 3-4 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons chopped pecans for garnish

Instructions

  • Process the graham crackers and pecans in a food processor or blender until they are fine crumbs. Add the butter and sugar and process again to combine. Press into a 9x13-inch baking dish and freeze for 10 minutes while preparing the middle layer.
  • Beat cream cheese and 1 cup of the powdered sugar in a medium bowl using an electric mixer until smooth. In another bowl, whip the cream and remaining ¼ cup of powdered sugar until soft peaks form, then add to the cream cheese mixture, beating until smooth. Spread over the crust, making sure to go all the way to the edges of the pan.
  • Spoon the blueberry pie filling over the cream cheese layer.
  • Chill in the fridge for 2+ hours or overnight to set up.
  • Beat the remaining 1 ½ cups of heavy cream with the powdered sugar and vanilla until soft peaks form. Spread over the blueberry layer and sprinkle with the chopped pecans.
  • Slice and serve.

Notes

  • If desired, bake the crust at 350 degrees F for 8-10 minutes for a firmer texture, then cool completely before filling.
  • I almost always make fresh whipped cream, but you can also substitute two 8-ounce containers of thawed Cool Whip topping in place of the whipped cream and powdered sugar. Use one container for the filling and the other for the topping. You can top the blueberry filling with the second container immediately before refrigerating for 2 hours since it is more stable than freshly whipped cream.

Nutrition

Calories: 555kcal | Carbohydrates: 57g | Protein: 3g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 145mg | Potassium: 193mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1160IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg