Blueberry Cheesecake Lush
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  • Crust
  • 11 package (16 oz) vanilla sandwich cookies (about 36 cookies), ground
  • 11/2 cup (1 stick) unsalted butter
  • 11/4 teaspoon salt
  • 1 Filling:
  • 11 (8 oz.) package cream cheese, softened
  • 11 cup powdered sugar
  • 11 (16 oz.) container thawed frozen whipped topping, divided, plus more for garnish
  • 12 (3.4 oz.) packages cheesecake instant pudding mix
  • 13 cups cold whole milk
  • 13-4 cups fresh blueberriesPreheat oven to 350º F.
  • 1 Place vanilla sandwich cookies in food processor and pulse until finely ground. Alternative: place in a resealable, plastic bag and crush with a rolling pin or heavy-bottomed object.
  • 1 Transfer crumbs to a large bowl and stir in melted butter until mixture resembles damp sand.
  • 1 Transfer crust mixture to a 9x13-inch baking dish and press into an even layer.
  • 1 Place in oven and bake for 15 minutes, or until golden. Remove from oven and let cool completely.
  • 1 In a large bowl or mixer, beat cream cheese until fluffy, 1-2 minutes, then gradually mix in 1 cup powdered sugar. Once incorporated, fold in 1 cup frozen whipped topping.
  • 1 Spread mixture into an even layer on top of (fully cooled) crust.
  • 1 In a separate bowl, whisk together cheesecake pudding packages and cold milk, then stir in 1 cup frozen whipped topping.
  • 1 Once mixture is smooth, spread gently over cream cheese layer.
  • 1 Spread an even layer of blueberries over pudding layer, then top with any remaining frozen whipped topping.
  • 1 Refrigerate for at least 2 hours, or until pudding and cream cheese layers are set, then top with more blueberries and enjoy!



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