Blueberry Cheesecake Lush

On the menu tonight – Blueberry Cheesecake Lush! When I saw a picture of a similar dish online, I knew I had to make it. I love cheese cake and I love blueberries, what’s not to love?

The crust of this dish is a mix of ground graham crackers and Biscoff cookies held together with butter. There is a layer of the cream cheese filling, a layer of cheese cake pudding, and a layer of blueberry filling, all topped with whipped cream!

The entire dessert comes together really quickly. You could make the crust with pecans, graham crackers, Biscoff cookies, or any combination you like. For the filling, you could use whatever fruit you like. It’s perfect for holiday parties, potlucks, or … cuz dessert! I hope you’ll try this dessert and let me know how your version turns out.

Blueberry Cheesecake Lush

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By Patrick Dulmage Serves: 12
Prep Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes

Blueberry Cheesecake Lush


  • 1 1/2 cup vanilla wafer crumbs
  • 1 1/2 cup biscoff cookie crumbs
  • 1 3/4 stick butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 16 oz whipped topping, divided
  • 1 small boxes cheesecake flavored pudding
  • 3 cups milk
  • 1 can blueberry pie filling



In a medium mixing bowl, combine vanilla wafer crumbs, and melted butter.


Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.


In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 ½ c. whipped topping.


Mix until smooth; spread evenly over cooled crust.


Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.


Spread evenly over cream cheese layer in pan.


Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping.


Put the finished product in the refrigerator for 20-30 minutes before serving.


Experiment with different crusts and fruit fillings. You can serve immediately, but I like to let it set up in fridge for a bit first.

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