Cheesecake Cobbler recipe

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Ingredients

2 cups flour
1 cup butter, softened
2 tablespoons white sugar
2 ½ (8 ounce) containers whipped topping (such as Cool Whip®)
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling

Nutrition Info

612.9 calories
carbohydrate: 59.6 g
cholesterol: 81.7 mg
fat: 39.7 g
fiber: 2 g
protein: 5.3 g
saturatedFat: 28.1 g
servingSize: -
sodium: 252.4 mg
sugar: 38.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine flour, butter, and white sugar together in a bowl, beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.

  3. Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.

  4. Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.

  5. Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.

Recipe Yield

12 servings

Recipe Note

Easy, light, and fluffy cheesecake with a blueberry topping. If you know someone who says they hate cheesecake...have them try this one!

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