MI Coop Kitchen

Summer Lemon Blueberry Cheesecake

Recipe by
Ontonagon County REA  
30 mins
Prep: 25 mins | Cook: 5 mins | Servings: 10-12 servings


  • 1 (11.3 oz) package Keebler Pecan Sandies Cookies (crushed)
  • 1/4 cup butter (melted)
  • 1 (8 oz) package cream cheese (softened)
  • 1 cup powdered sugar
  • 2 (8 oz) containers Cool-Whip topping (thawed)
  • 1 can blueberry pie filling
  • 1 cup chopped pecans (optional)
  • 1/2 cup fresh blueberries
  • Zest from one fresh lemon


  1. Pre-heat oven to 350 degrees.
  2. Crush cookies and reserve about 1/2 cup for the topping. Mix the cookies with the melted butter and press into a 9×13 inch glass baking dish. Bake for 5 mins and let cool completely.
  3. In a large bowl, combine cream cheese, powdered sugar, lemon zest and 1 container of Cool-Whip mixing by hand. Spread over cooled crust.
  4. Drop dollops of blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over pie filling (pecans are optional). Top with second container of Cool-Whip and sprinkle with reserved crushed cookies and fresh blueberries.
  5. Refrigerate 2 hours before serving.

*Tip for serving: fill sink with 1/2 inch hot water and place bottom of dish into water for a few seconds to loosen crust from the pan for easy serving.


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