Blueberry or Cherry Dessert

Blueberry or Cherry Dessert

25 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
v monte
Recipe by  v monte

“Great to feed a lot of people at a potluck. Great-grandma gave recipe to me. This is a rectangular cheesecake.”

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Adjust Servings

Original recipe yields 1 9 x 13-inch pan



  1. Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
  2. Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
  3. Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
  4. Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

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Reviews (25)

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Absolutely the perfect summer dessert!! I made this for my family summer reunion and it was devoured!! Everyone who tasted it raved about how good it was. I made it the night before and it was so easy. I did make a few changes. I made 2 recipes of this--one cherry and one blueberry. I added 1 cup of chopped pecans and 1 teaspoon of cinnamon to the crust of the blueberry version. I added 1 cup of chopped toasted almonds to the crust of the cherry version and 1 teaspoon of almond flavoring to the cherry pie filling. I thought it looked sort of plain so I sprinkled the whipped topping with extra graham cracker crumbs and toasted chopped nuts(almonds for the cherry version and pecans for the blueberry version). The taste was surprisingly light and deliciously fruity. I will definitely make this again--in fact I plan to make it for my mom's 4th of July party!!



My Grandma made this for me when I was a little girl--I especially loved a helping for breakfast, and I always found reason to have 2 squares of my beloved Cherry Dessert. This recipe is identical, except she used 1/2 cup of sugar in the crust. Also, she baked it at 350. In case of confusion, the number of graham crackers is in squares, not rectangles.



Made it for 4th of July using, blueberry and cherry pie filling.Cake took longer to bake, didn't brown, but had to test center for firmness. Baked for almost an additional 10 minutes! Also cracker crust was way too thick. Recipe needed more filling and less crust. Would probably make again, but use a different crust recipe. Crust was too time consuming. Also recipe confusing when listing crust ingredients with filling ingredients. Almost put entire 2 cups of sugar into crust.

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Amount Per Serving (28 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 50.9 g
  • 16%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Ultimo's No-Bake Blueberry Squares


next recipe:

Best Cherry Pie