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



  • 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


  1. Mix pecans, graham cracker crumbs and powdered sugar in medium mixing bowl. Add melted butter and stir until mixed.
  2. Press 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.
  3. Beat cream cheese, eggs, sugar and lemon juice with mixer. Pour over crumb mixture.
  4. Bake at 325 for 20-25 minutes. Chill in refrigerator. When cool, layer with blueberry pie filling and lastly, add the cool whip.
  5. Arrange fresh strawberries and blueberries on top, if desired.

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About Robyn's Mema's Blueberry Cheesecake

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