Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert


Blueberry Cheesecake Dessert

Are you looking for an elegant dessert for your Easter Celebration? Here is another last minute delicious idea:Blueberry Cheesecake Dessert.

It Looks beautiful served as a whole dessert or divided into parfait glasses.  Either way is an absolutely fantastic showstopper!


Blueberry Cheesecake Parfait

My Aunt Carol was an amazing cook There was nothing better than her homemade bread and butter. She would have loved my Raspberry Honey Butter recipe. Blueberry Cheesecake Dessert was one of my favorite recipes that she made for special family occasions.

It is so easy to make. If you can make Jello, you can make Blueberry Cheesecake Dessert. My mother-in-law makes the Strawberry Pretzel version. It uses strawberries instead of blueberries.  It is delicious too. 

I like to combine blueberries and blackberries because they taste so good together. If you want to leave them out the recipe is still really good.

One of my favorite stores to buy these berries is Sprouts They are located in many parts of the United States. I have included a link to help you find a store near you. 

I probably should have called it the Black & Blue Cheesecake Dessert.  Not a very appetizing name so I decided to just call it Blueberry Cheesecake Desserts. No matter what it is called, it is one of my favorite desserts.

The recipe for the Aunt Carols Blueberry Parfait is easy to serve in fun stem ware for an individual dessert.  Try Blueberry Cheesecake Dessert for your next special occasion.   Easter brunch, Mother’s Day brunch are two that would be perfect occasions to serve this dish.


Blueberry Cheesecake Dessert
Serves 16
Delicious creamy cheesecake dessert similar to the Strawberry Pretzel Dessert but uses blueberries and blackberries.
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Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
265 calories
26 g
40 g
16 g
5 g
8 g
107 g
106 g
19 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 265
Calories from Fat 141
% Daily Value *
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 40mg
Sodium 106mg
Total Carbohydrates 26g
Dietary Fiber 0g
Sugars 19g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Crust
  2. 2 cups pretzels
  3. 6 tablespoons butter, melted
  4. 3 tablespoons sugar
  5. Filling
  6. 1 8 oz package cream cheese, room temperature
  7. 1 10 oz package whipped topping
  8. 1 cup sugar
  9. 2 packages gelatin (raspberry, or dark color works best)
  10. 2 cups boiling water
  11. Fresh blueberries, raspberries, strawberries, blackberries
  1. Grind pretzels in food processor and add sugar and melted butter. Mix to form a crust and spread onto the bottom of a 9 x 13 inch baking dish or spring form cake pan. Bake at 350 degrees for 10 minutes. Reserve some crumbs for garnish.
  2. Blend until smooth and creamy. Pour into cooled crust and chill in the refrigerator until set.
  3. Topping
  4. Blend gelatin in the water until dissolved and add berries.
  5. Put in the refrigerator until partially set.
  6. Reserve whole pieces of fruit for garnish.
  7. Once the filling mixture has set and the topping is partially set pour the fruit mixture over the cheesecake mixture and set until firm in the refrigerator.
  8. Before serving top will whipped topping and garnish with leftover fruit and pretzel pieces.
  1. This is delicious with strawberries too. Make it the night before you want to serve it.
Adapted from Aunt Carol
Adapted from Aunt Carol
Pantry Friendly Cooking

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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