Nutterbutter Blueberry Cheesecake


  • 8 nutterbutter sandwich cookies, crushed into crumbs
  • 3 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 4 cup whipped topping, thawed
  • 1 tsp vanilla extract
  • 1 can blueberry pie filling
  • 1/3 cup white granulated sugar


1_ In mixing bowl combine the cookie crumbs and melted butter. Mixture will be crumbly.

2_ Once well combined, press into bottom of dish. I used a 9 inch cake pan.

3_ In separate mixing bowl, combine cream cheese with sugar, vanilla extract and whipped topping. When adding whipped topping, do one cup at a time gently folding it into cream cheese to make light and fluffy.

4_ Once well mixed, spoon mixture on top of crust and level off.

5_ Top with blueberry pie filling avoiding the edges.

6_ Place in refrigerator for at least 2 hours so it can set up.

7_ Serve and enjoy!