Mom’s Blueberry Cream Cheese Squares
This recipe takes me back to my childhood. Summer’s spent on the lake with my Mom’s yummy treat of blueberry cream cheese squares! This is the perfect dessert for a hot summer day or to take to a BBQ. It’s light and not too sweet. Also, it’s easily portable since it’s in a 13X9 inch pan. This is my hubby and my oldest son’s favorite dessert and it is served year round in our house! Enjoy, but make sure to read the recipe notes at the bottom before starting.
Servings
1
13×9 panPrep time
30
minutesIngredients
3 cups blueberries (can be frozen or fresh)
1/2 cup sugar
1/2 cup water
1/4 cup plus 1 tbsp cornstarch
1 and 1/2 cups graham cracker crumbs
6 tbsp butter
2 (8 oz) packages of Philly cream cheese (softened)
1 and 1/2 cups sugar
2 tsp vanilla
1 (8 oz) tub of Cool Whip (thawed)
Directions
- In a large saucepan over medium heat, combine blueberries, sugar, water and cornstarch. Stir constantly (to avoid the bottom from burning) until thickened (you don’t want it to be runny)
- Remove from heat and cool for about 30 minutes
- While the blueberry mixture is cooling, make the graham cracker crust. In a medium sized bowl, combine graham cracker crumbs and melted butter
- Press the above graham cracker crumb mixture into the bottom of a 13X9 inch pan. I like to use the backside of a pancake turner to flatten and level the crumbs
- In a large bowl, combine softened (room temperature) cream cheese, sugar and vanilla. Mix with an electric mixer on medium speed for about 1-2 minutes. Using a spatula, fold in thawed Cool Whip.
- Spread 1/2 of cream cheese/Cool Whip mixture over the graham cracker crumb crust.
- Spread the cooled blueberry mixture OVER the cream cheese/Cool Whip mixture
- Spread the remaining cream cheese/Cool Whip mixture on top
- Chill in the refrigerator for at least 3 hours or overnight
Notes
- If using fresh blueberries, reduce cornstarch to 1/4 cup
- Add additional cornstarch as needed to thicken the blueberry mixture. The unthawing of the frozen blueberries releases liquid which can require more cornstarch to thicken. Add additional cornstarch slowly until desired consistency is obtained. You do NOT want it to be runny, but it still needs to be spreadable!
- Use a knife dipped in hot water to help spread the cream cheese mixture, repeating as needed
- For the graham cracker crust you can either use packaged graham cracker crumbs (typically found in the baking isle) OR you can make your own. It’s super easy….just place several graham crackers in a large plastic bag and crush with a rolling pin