Blueberry Cream Cheese Pie

This no bake blueberry cream cheese pie starts with a buttery graham cracker crust, then topped with a silky cream cheese filling, and a sweet blueberry pie filling. This no bake pie is the perfect spring and summer dessert that can be made ahead of time and ready to be served with homemade whipped cream!

 

After making my strawberry cream cheese pie, I knew I wanted to make a homemade blueberry cream cheese pie recipe version. I love my lemon blueberry cheesecake but in the summer time I don’t always feel like turning the oven on. So I decided to whip up a no bake blueberry cream cheese pie. And I’m so glad I did! The blueberry topping pairs so well with the tangy cream cheese mixture, and buttery graham crackers.

And when its summer, and blueberry season I don’t think there’s a better way to celebrate than with this no bake blueberry cream pie. Ok you could totally celebrate with all the blueberry desserts – like this lemon blueberry bread, or my blueberry pound cake, or my mini blueberry pies!

But let’s start with this no bake cheesecake. If you are intimidated by making a cheesecake then a no bake cheesecake I think is the best place to start. The blueberry mixture is made on the stovetop with a little of lemon juice. You can use fresh or frozen blueberries so that means you could make this dessert any time of year! 

Once the  topping is made, you can start working on the graham cracker crust. I know you might be tempted to buy a store-bought graham cracker crust but I’m telling you it takes just a couple minutes in the food processor to make a homemade pie crust and it’s a thousand times better! So don’t skip this step. 

For the no bake cheesecake mixture is made by folding whipped cream into a cream cheese mixture so it makes it light and fluffy. Then just simply spoon the cheesecake mixture over the crust, and top with the cooled blueberry pie filling. 

Now comes the hard part, waiting for the  pie to chill in the fridge. But if you’re like me you make the pie the day before you plan on serving it so then it’s ready waiting for you. All it needs is a little more whipped cream for serving a big slice of it to your guests.

Why This Recipe Works

• Great make ahead dessert!
• Perfect no bake dessert for the summer
• Wonderful way to use fresh blueberries when they are in season!

Ingredients Needed

• Blueberries – You can use fresh or frozen blueberries.
• Granulated sugar
• Cornstarch
• Lemon juice
• Water
• Graham crackers
• Light Brown sugar – You can swap and use granulated sugar or dark brown sugar. If you’ve run out, try making your own homemade brown sugar.
• Unsalted butter – You can swap and use salted butter if need be. Read more here on unsalted butter vs. salted butter.
• Heavy whipping cream – Cold heavy whipping cream whips up faster than room temperature cream.
• Cream cheese – Make sure you use full-fat cream cheese. And make sure your cream cheese is softened to room temperature.
• Powdered sugar – You can make your own powdered sugar in your food processor if need be!
• Sour cream – You can use plain full-fat Greek yogurt if need be. 
• Vanilla extract

How To Make Blueberry Cream Cheese Pie

Blueberry topping

In a small bowl, whisk together the water, lemon juice and cornstarch. 

Add the cornstarch mixture to a medium saucepan, along with the blueberries and sugar. 

Cook over medium heat, stirring occasionally allowing the mixture to boil, then reduce heat to a medium-low heat and let the mixture simmer and cook down, until thickened.

Remove from heat and allow to cool completely . Store in a covered container in the refrigerator until ready to use.

Graham cracker crust

Grease a 9-inch pie dish with butter or shortening. Or lightly spray with cooking spray.

Place the graham crackers and brown sugar in a food processor, and blend until the crackers have become fine crumbs.

Gradually pour in the butter while the processor runs at low speed.

Press the crumbs firmly into the bottom and up the sides of the greased pie dish, then place it in the freezer for at least 15 minutes, or until the crust is firm.

Cheesecake filling

While the crust is freezing, make the cream cheese filling. Use an electric mixer to whip the heavy cream in a medium bowl until it is stiff. Set it aside, and rinse off the beaters of the mixer.

In a separate large bowl, blend the cream cheese, powdered sugar, sour cream, and vanilla extract with the electric mixer until the mixture is smooth.

Fold in the whipped cream until it is combined.

Assemble the pie

Spread the cream cheese filling into the frozen crust and smooth out the top.

Spoon the cooled blueberry topping over the cream cheese filling, wrap the pie in plastic wrap loosely and refrigerate for at least 6 hours, but overnight is best.

Top with whipped cream, if desired, and serve chilled.

Recipe Variations

• Use a different cookie for the crust. If you can’t find graham crackers, you can use vanilla wafers or digestive biscuits. Or try making a Golden Oreo cookie crust. For an oreo crust, I omit the added sugar.
• Use a pre-made graham crust. Although I’m totally rooting for you to make your own crust, you can definitely save a few minutes of time and get a graham cracker crust from the store. 
• Use cool whip – Instead of serving with whipped cream, you can use whipped topping instead.
• Add lemon zest. For more lemon flavor, try adding a little lemon zest to either the blueberry filling or the cheesecake filling.
• Canned pie filling – If you’re short on time, you could top the blueberry cheesecake pie with a canned fruit topping instead. 

Storage Instructions

Cover the dessert with plastic wrap and store it in the refrigerator for up to 2 days.

Cover the dessert with both plastic wrap and foil to keep freezer burn off, and store it in the freezer for up to 2 months. Thaw the dessert overnight in the refrigerator before serving. You can also freeze individual slices. I like to let slices freeze solid first uncovered then wrap in plastic wrap and store in a plastic bag.

Recipe FAQs

More Recipes To Try

If you’re craving more berry desserts this summer then try my Berry Chantilly cake (it’s better than Whole Foods!).

And you can’t go wrong with my simple strawberry pound cake recipe!