Blueberry Cheesecake Pudding Cake
Indulge in the creamy decadence of Blueberry Cheesecake Pudding Cake, a no-bake dessert that perfectly layers flavors and textures for a show-stopping treat. This easy-to-make recipe begins with a buttery graham cracker crust, topped with a luscious cream cheese layer sweetened with powdered sugar and vanilla. A velvety vanilla pudding layer swirled with whipped topping follows, creating a pillowy contrast to the tangy blueberry pie filling that crowns the cake. Finished with a light whipped topping and optional fresh blueberries for garnish, this chilled dessert requires just 20 minutes of prep and delivers a stunning combination of sweet, creamy, and fruity flavors. It’s the ultimate summer dessert for gatherings, holidays, or whenever you need a crowd-pleasing treat bursting with blueberry goodness!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 21 ounces Blueberry pie filling
- 3.4 ounces Instant vanilla pudding mix
- 2 cups Whole milk
- 8 ounces Whipped topping (e.g., Cool Whip), thawed
- 0.5 cups Fresh blueberries (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x13-inch pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and mix until fully incorporated.
Spread the cream cheese mixture evenly over the prepared crust, creating the cheesecake layer.
In a separate bowl, whisk together the instant vanilla pudding mix and whole milk for 2 minutes, until thickened.
Fold half of the whipped topping into the pudding mixture until smooth and well combined.
Spread the pudding layer evenly on top of the cream cheese layer in the pan.
Carefully spoon the blueberry pie filling over the pudding layer, spreading it evenly to cover.
Spread the remaining whipped topping over the blueberry pie filling to create the final layer.
Refrigerate the cake for at least 4 hours (or overnight) to allow it to set and the layers to meld together.
Before serving, garnish with fresh blueberries, if desired. Slice into squares and serve chilled.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 43.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
