blueberry cream pie

This Blueberry Cream Cheese Pie recipe is a great dessert for summer, or anytime! A homemade graham cracker pie crust is topped with a blueberry and cheesecake filling, then finished with whipped cream topping. You don&#039;t even need to turn your oven on for this easy, no bake pie!

No Bake Blueberry Cream Pie

graham cracker crumbs

butter (melted)

sugar

block cream cheese (softened)

can blueberry pie filling

whipped topping (thawed and divided)

Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.

In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.

Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!

I absolutely loved the blueberry cream cheese pie . Thankyou it is now my numbrr 1 pie now. Excellent!!  Thankyou for sharing!!!!!

Loved the graham cracker crust. The whole recipe was delicious, too.

Love the color of the pie when you blend the blueberry pie filling with the cream cheese. This was easy to make! I used a store bought graham cracker crust since I had that on hand, next time I’ll make the crust from scratch. 

The blueberry filling in this cream pie is the best I've ever had! I even put it on my pancakes as a topping in the mornings!

I made this pie for my family this weekend and we all loved it! Can't beat a no bake recipe- so simple to put together and this tasted great.

This blueberry cream pie was so easy to make and just screams summer! I will be making this several times this summer I'm sure.

Ohhhh this looks SO GOOD!! And no-bake is right up my alley. And if I buy a pre-made graham cracker crust... even easier LOL!

Such a great idea for a summer dessert.  Looks amazing and I'm sure it will taste even better.  Looking forward to trying it.

I love a graham cracker crust pie! This looks like a really easy dessert for summer

Can you make this recipe with fresh blueberries? Sounds delicious!

Delicious! My kids love blueberries and graham crackers - it's the perfect pie for them, and they loved it. Thank you for the recipe!

I love blueberry pie! This recipe is a new favorite, so quick and easy and really like that it is no bake!!

This blueberry cream cheese pie is best made ahead so the filling and topping can set and the pie slices neatly. The blueberry topping is jammy and sweet and you can make it with frozen blueberries, so this is a wonderful year-round dessert.

Blueberry Cream Cheese Pie

cornstarch

lemon juice

(50 grams) granulated sugar

Tablespoons (85 grams) unsalted butter, melted

(240 milliliters) cold heavy cream

(339 grams) full-fat brick cream cheese, softened to room temperature

(90 grams) confectioners’ sugar

vanilla extract

cream

Make the blueberry topping first so it can cool

Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Cook for 3 minutes stirring occasionally to help them thaw or break down some juices. Stir in the cornstarch mixture. Cook for 2 more minutes as the topping thickens and simmers, stirring occasionally. Remove from heat and set aside at room temperature until step 5. (Must completely cool, so transferring to a bowl out of the saucepan helps speed that up. Feel free to refrigerate.)

Make the crust

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. For more shaping technique tips, see the graham cracker crust recipe page. Bake the crust for 15 minutes, remove from the oven, and cool for just 15 minutes as you prepare the filling in the next step.

Make the filling: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Assemble layers

Spread filling into slightly cooled crust. Use an offset spatula to smooth down the top. Spoon cooled blueberry filling evenly on top.

Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.

Feel free to garnish the pie with whipped cream right before or a few hours before serving (keep pie refrigerated after adding whipped cream). I used Wilton 1M piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that 1st piece is out.

Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

Easy and delicious. I've made with regular and Graham pie crust. Love both. I even top with a few fresh berries for texture and garnish. Great recipe! Thank you.

Io e la mia fidanzata l'abbiamo preparata decine di volte l'estate scorsa e per entrambi è una delle torte più buone che abbiamo mai mangiato. Tra l'altro la stiamo preparando proprio oggi viste le temperature in italia. Questa torta è per noi il segno che la stagione calda è arrivata. Grazie Sally!!

Fantastic dessert! It’s a lighter and less sweet alternative to cheesecake. A new favorite dessert in our house…thanks.

Thought this was going to be tricky. After I had everything ready, I followed the recipe and realized how simple it is. Another hit with the family and lesson for me. Thank you.

My best guess is that you cooked the blueberries for too long a time before adding the cornstarch mixture, allowing them to create more juice than is desirable.  I stuck strictly to the "three minutes, then two minutes" stated in the recipe, and didn't have that issue. 

While I'm here, I'll rate the recipe.  The pie is absolutely delicious.  I will definitely make it again.

Made this for Easter dinner and it was a huge hit. Will definitely make it again. Delicious!

For Easter 2025, I made a double recipe in a 13 x 9 pan and it was hands down the party favorite, leaving other desserts practically untouched! I've used many of Sally's recipes before and have had great results (with many being favorites!!), and this was no disappointment. For the sake of convenience with travelling, I kept the blueberry topping separate and allowed everyone to put it on as desired. With fresh blueberries, it was amazing! A crowd favorite for both men and women!

I made this for Easter and was so proud to serve this to my family. It not only looked stunning it tasted amazing! I even made the homemade whipped cream and piped it around the edges.

I borrowed this blueberry topping as a filling for a different pastry recipe, and it was perfect for minimizing ooze and maximizing flavor and look!

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No Bake Blueberry Cream Pie

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie

Top 3 blueberry cream pie recipes from across the web

The most viewed blueberry cream pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Blueberry Cream Pie

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie

The most viewed blueberry cream pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine