Cheesecake Cobbler

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

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 613 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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