Blueberry Torte is one of those vintage desserts that despite its simplicity is absolutely exquisite. This no-bake blueberry torte features blueberry pie filling layered between sweetened cream cheese and whipped cream over a graham cracker crust. So rich and satisfying, a small square is all you need for a refreshing dessert!
Jump to RecipeBlueberry torte is assembled in only 15-20 minutes, then chilled. It can be prepared a day in advance for a party. The ingredients are simple and pantry-ready, which makes it a great go-to dessert in a pinch.
Start by preparing a graham cracker crust by blending melted butter with crushed graham cracker crumbs and pressing into a pan.
Soften the cream cheese in a mixer and blend in powdered sugar. Fold in the whipped cream.
Spread half the cream cheese mixture over the graham cracker crust. Top this with the blueberry pie filling, and carefully spread the cream cheese mixture over the top.
Top the torte with the remaining graham cracker crumbs and refrigerate for 3-4 hours, or preferably overnight before serving.
Cut into squares and serve! A no-bake recipe for blueberry torte that stands out as an elegant dessert worthy of high praise. I hope you enjoy.
No Bake Blueberry Torte
Equipment
- Mixer, 9"x13: Baking Pan, Food Processor (Optional)
Ingredients
- 1 Sleeve Graham Crackers (about 18 Squares)
- 1/2 Cup Butter (1 stick)
- 8 oz Cream Cheese softened
- 1 Cup Powdered Sugar
- 1 8 oz Container of Cool Whip or Whipped Topping
- 1 15 ox Can of Blueberry Pie Filling
Instructions
- Process Graham Crackers to a fine crumb in a food processor (or by hand by crushing in a plastic bag using a rolling pin). Reserve a 1/4 cup of crumbs to use later for topping.
- Add 1/2 cup of melted butter, and process until it resembles wet sand. Press buttered crumbs into a ungreased 9"x13" baking pan. Set aside.
- In a mixing bowl, beat the cream cheese on a low speed until softened and smooth. Add the powdered sugar, and mix. Remove from mixer and fold in the whipped cream until well incorporated.
- Spread half of the cream cheese mixture over the graham cracker crust. Top with the blueberry pie filling, smoothing out evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture. Smooth out as evenly as possible. Top with the 1/4 cup of remaining grapham cracker. crumbs. Chill in refrigerator for 3-4 hours, or overnight if possible to set before serving.