No Bake Blueberry Cheesecake bars

 No Bake Blueberry Cheesecake bars 

For the Graham Cracker Crust:

• 2.5 cups graham cracker crumbs (About 4 cups of broken up graham crackers)
• 6 TBS melted butter

For the Cheesecake Layer:

• 24 oz cream cheese (softened, 3-8oz packages)
• 1.5 cups white sugar
• 3 cups Cool Whip (one 8oz tub)

For the Topping:

• 21 oz blueberry pie filling
• 3 cups Cool Whip (one 8oz tub)

Instructions

• Line a 9x13in pan with foil and spray with nonstick spray. 

For the Graham Cracker Crust:

• Crush graham crackers into a fine crumb. 
• Mix together the melted butter and graham cracker crumbs. 
• Pour graham cracker crust into the bottom of the prepared pan. 
• Spread evenly and press crumbs down as tightly as you can. 
• Place in the fridge for 10 minutes.

For the Cheesecake Layer:

• Beat cream cheese until nice and smooth. 
• Add in the sugar and beat for about 3 minutes until its nice and smooth and creamy. 
• Carefully fold in the cool whip. 
• Spread layer evenly over the top of the graham cracker crust. 

For the Topping:

• Pour the blueberry pie filling over the top of the cheesecake layer and carefully spread it evenly to all the sides. 
• Spread cool whip over the top and spread it till smooth. 
• Place in the fridge for 4 hours, up to overnight before serving. 

• Celebrating National Blueberry Cheesecake day !