Featured Recipe

Blueberry Cream Crunch

Name: Blueberry Cream Crunch
Prep time: 20 min
Cook time: 13 min
Total time: 3 h 30 min
Yield: 16 servings
Ingredients: 2 cups almond flour; 1 cup chopped walnuts; 6 tablespoons melted unsalted butter; 1/3 cup granulated sugar; 16 ounces softened cream cheese; 3/4 cup powdered sugar; 1 cup reduced-fat whipped topping divided; 1 21-ounce can blueberry pie filling; Zest of 1 lemon; White chocolate shavings for garnish; Chopped walnuts for garnish

By Kate

Created on 14 January 2026

Layered dessert with crumbly crust, tangy cream cheese blend, blueberry topping, and whipped cream. Uses nutty base with baked texture. Chill to set layers well. Swaps in almond flour and walnuts; adds fresh lemon zest for brightness. Balanced fat and sugar. Serves sixteen with moderate protein and fiber. Emphasizes tactile and visual readiness over strict timing. Adaptable to ingredient availability. Notes typical pitfalls and fixes.

Prep: 20 min

Cook: 13 min

Total: 3h 30min

Serves: 16 servings

dessert blueberry cream cheese layered no-bake

Introduction

Layers, textures, contrasting flavors all piled up. Crust’s deeper nutty notes from walnuts and almond flour, adding distinct rustic crunch. Not overly sweet baseline; sugar trimmed to avoid cloy. Cream cheese whipped silk, lightened with real whipped topping, cuts thickness without losing structure. Blueberry pie filling—sticky, glossy, tangy, dotted with fruit chunks—anchors the sweet side. Then, cool whip topping seals freshness and lightness. Lemon zest wakes it all up, a subtle simmer under the sweet layers. Chill times matter; rush it and layers blend, lose shape. Patience yields sharp layers and clean slices. Great for gatherings; textures stay in place, flavors balanced, not one-note sweet. Options for nuts or crust flour swappable without losing base intent.

Ingredients

2 cups almond flour

1 cup chopped walnuts

6 tablespoons melted unsalted butter

1/3 cup granulated sugar

16 ounces softened cream cheese

3/4 cup powdered sugar

1 cup reduced-fat whipped topping divided

1 21-ounce can blueberry pie filling

Zest of 1 lemon

White chocolate shavings for garnish

Chopped walnuts for garnish

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About the ingredients

Almond flour replaces graham base for nuttier depth and gluten-free option. Walnuts in place of pecans – earthier, less sweet but more texture. Melted unsalted butter is key; keeps crust binding without greasy patches. Granulated sugar adjusted downward as almond flour’s natural oils add sweetness. Powdered sugar for smooth sweetening cream layer; avoid extra grit or lumps. Whipped topping cuts cream cheese density, stabilizes texture. Fresh lemon zest brightens and balances sugar and dairy heaviness. Blueberry pie filling adds color, acidity, and sticky vibrancy. White chocolate curls bring mild sweetness and subtle creamy mouthfeel. Chopped walnuts add crunch and visual contrast.

Method

Oven to 340°F to avoid over-toast.

Pulse almonds and walnuts until crumbly but not oily - small bites, not powder.

Combine melted butter and sugar till sandy texture. Clumping means too wet or dry. Add crust mix; stir till fully coated, sugar absorbed.

Press firmly into 9x13 pan, use bottom of glass for packed even layer. No gaps or too thin patches - uneven bake.

Bake until edges just golden, about 13 minutes. Centers feel set, not wet. Cool fully before next step - warm crust ruins creamy layer adhesion.

Whip cream cheese until soft and creamy using paddle or beaters. Fold half of whipped topping gently to avoid deflating air.

Add powdered sugar and lemon zest. Taste for balance; adjust sweetness if needed. Spread evenly over chilled crust with offset spatula.

Pour blueberry filling atop cream layer. Distribute to cover but keep thickness even.

Top with remaining whipped topping - spread lightly so layers can be seen faintly through.

Chill in fridge for minimum 3 hours. Overnight best. Settling firm but not frozen; edges slightly glossy and firm, center softly holds shape.

Garnish just before serving - sharp knife to shave white chocolate, sprinkle chopped walnuts for crunch and aroma.

Technique Tips

Temperature matters: lowering oven prevents quick burning of nut mixture. Watching crust edges for color is better than strict timing—edges browning, centers firm under touch indicate readiness. Cooling crust fully before layering crucial; warm crust softens cream layer, causes sinking or mixing. Whip cream cheese thoroughly for fluffy base; folding whipped topping gently preserves airiness—don’t rush. Powdered sugar dissolves quickly; mix in sifted when possible to prevent lumps. Lemon zest stirred evenly for uniform brightness. Layer blueberry filling gently with spoon or offset scraper to avoid squishing cream layer. Final whipped topping should be spread lightly; thick smears mask layers and look heavy. Refrigerate minimum 3 hours; better overnight for all layers to meld and firm. Garnish just prior to serving so melting or sogginess avoided. Sharpen knives before slicing for clean cuts without layer smearing.

Chef's Notes

💡 Pulse nuts until crumbly. Not oily. Avoid powder. Keep bits distinct. Use a food processor; chop manually if needed. Too fine ruins crust. Texture key.
💡 Melt butter properly for binding. If crust crumbles, add a bit more butter till sandy texture. Avoid wet patches. Press down firmly to pack. No gaps.
💡 For smooth cream, whip cheese till fluffy. Fold whipped topping in slowly. Preserve air; prevent deflation. Be gentle; it matters. Cream layer holds weight.
💡 Watch crust closely. Edges browning mean readiness. If burnt, lower heat for next time. Cooling completely crucial; warm wrecks cream layer adhesion. High stakes.
💡 Chill time critical. If rushed, layers meld, lose shape. Better at least 3 hours. Overnight? Best. Texture and flavor benefits. Patience pays off.
💡 White chocolate curls? Easy to make. Use a sharp knife, shave off pieces. Avoid too thick; light curls add visual appeal and slight sweetness. Perfect touch.