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Fluffy Blueberry Cheesecake Dessert (No-Bake)

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“Plan ahead this dessert needs to chill for 2 hours or more before serving, cherry or lemon pie filling may be replaced for the blueberry, if you prefer a thicker crust and more crumb topping then double the wafer crumbs and butter :)”

Ingredients Nutrition

  • 4 cups miniature marshmallows
  • 13 cup orange juice
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (12 ounce) containercool whip frozen whipped topping, thawed
  • 1 (28 ounce) can blueberry pie filling
  • 2 12 cups finely crushed vanilla wafer cookies
  • 12 cup butter or 12 cup margarine, melted


  1. In a bowl combine the crushed wafer cookie with melted butter, then set aside 3/4 cup for the top of the dessert.
  2. Press the remaining crumbs into a 13 x 9-inch pan, then chill for about 20-30 minutes (this will firm up the crust to allow the pie filling to be easily spread on the crust).
  3. After the chilling time carefully spread the pie filling over the chilled crust.
  4. In a large microwave-safe bowl combine the marshmallows with orange juice; microwave on HIGH for about 1 to 1-1/2 minutes, stirring once until smooth.
  5. In another bowl beat cream cheese until smooth, then add in the marshmallow mixture; beat until well combined and smooth.
  6. Fold in the thawed Cool Whip topping until combined.
  7. Spread the cream cheese mixture over the pie filling.
  8. Sprinkle with remaining crumbs.
  9. Cover and refrigerate for about 2 hours or until set.

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