Robyn's Mema's Blueberry Cheesecake

Gail Welch


My daughter-in-law, Robyn, got this recipe from her mema. We have been fortunate enough for Robyn to share it with our family. Everybody loves it!


★★★★★ 3 votes

10 Min
25 Min


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1 c
pecans, chopped
3/4 c
powdered sugar
1 stick
butter, melted
21/2 c
graham cracker crumbs


8 oz
cream cheese
1 c
2 large
1 Tbsp
lemon juice


1 can(s)
blueberry pie filling
8 oz
tub cool whip
1 c
strawberries, fresh sliced (optional)
1 c
blueberries, fresh (optional)

How to Make Robyn's Mema's Blueberry Cheesecake


  • 1Mix pecans, graham cracker crumbs and powdered sugar in medium mixing bowl. Add melted butter and stir until mixed.
  • 2Press into 9 X 13 glass dish. Don't forget to spray dish with non-stick cooking spray. Also, an automatic chopper is very handy here.
  • 3Beat cream cheese, eggs, sugar and lemon juice with mixer. Pour over crumb mixture.
  • 4Bake at 325 for 20-25 minutes. Chill in refrigerator. When cool, layer with blueberry pie filling and lastly, add the cool whip.
  • 5Arrange fresh strawberries and blueberries on top, if desired.

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About Robyn's Mema's Blueberry Cheesecake

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