Wednesday, August 28, 2013

Blueberry Cream Cheese Dessert

If you aren't sure what dessert you are going to make for your Labor Day festivities or ANY festivity for that matter MAKE THIS please.  This dessert is just hurting people up in here.

It's so good.  My Mom made this for me when I was home a couple of weeks ago and I had about fourteen servings. She also made it with fresh Maine blueberries.  It wasn't fair.  I didn't even have a fighting chance. 

Start by adding the water, half the sugar, cornstarch, and half the fresh blueberries and simmer until berries begin to burst, about 3-5 minutes. Continually stir over medium heat so the mixture doesn't burn.  Take off the heat, and add the rest of the blueberries.  Set aside and let the mixture cool for 45 minutes. 

Next, make the crust.  This crust is so good.  It's nutty and savory and yummy and so easy!  Flour, butter, and walnuts with a pinch of salt. Easy peasy.

Press the mixture into a 9 x 13 pan to form a crust.  Cook at 350 for 15-16 minutes then set aside to cool for 45 minutes. It will end up like this:

Beat your cream cheese with the powdered sugar, and then fold in the Cool Whip.

Spread the cream cheese mixture over the crust. 

Next, pour the blueberry mixture on top.


Isn't this sooooo pretty?!  It also keeps like this for 2-3 days.  So if you need a dessert to serve over the weekend, this is the perfect thing to make.  It probably won't last though, but that's not my fault.  You just didn't make enough.

Oh..before I forget, top with some extra whipped cream.  DUH LISH.

Here's the recipe: 

2 Sticks of Unsalted Butter, Melted
2 Cups of Flour 
1 1/3 Cups of Finely Chopped Walnuts 
Pinch of Kosher Salt 

Cream Cheese Filling: 
8 Ounces of Cream Cheese, Room Temp 
1 Cup of Powdered Sugar 
8 Ounces of Cool Whip  

Blueberry Topping: 
2 Pints of Fresh Blueberries 
3 Tbs Cornstarch 
1 Cup of Sugar, separated 
1/4 Cup of Water 

Whipped Cream: 
3 Cups of Heavy Whipping Cream 
2-3 Tbs of Sugar 

Preheat oven to 350 degrees.  Mix crust ingredients and press into a 9 x 13 pan and bake for 15-16 minutes to set the crust.  Set aside to cool, about 45 minutes.  While crust is cooling, make cream cheese filling and blueberry topping.

To make the blueberry topping, add water, 1/2 cup of sugar, and cornstarch to a sauce pan and cook over medium heat until blended. Add 1 pint of blueberries to pan and simmer until berries begin to burst, stirring constantly for about 3-5 minutes.  Take off the heat, add remaining 1/2 cup of sugar and other pint of blueberries. Stir, set aside and cool for 45 minutes.    Beat cream cheese and powdered sugar until well blended.  Fold in Cool Whip. Spread cream cheese mixture over crust. Pour blueberry mixture over cream cheese.  Let set in fridge for 30 minutes before serving.  Add fresh, real whipped cream on top to make it extra special.

To make the fresh whipped cream for topping, beat heavy cream on medium until cream begins to thicken.  Add 2-3 tablespoons of sugar until it reaches desired sweetness. Continue to beat until stiff peaks form. Set aside.

Stay hungry!


  1. Making it for Easter! Thanks for sharing!

  2. Making it for Easter this year!! Thanks for sharing. ...been searching for this recipe.


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