This No Bake Blueberry Pie is made with a Graham cracker pie crust, layered with a delicious cream cheese filling in the middle and a zingy blueberry pie filling on top. All three elements of this pie are no bake which makes it super quick and easy to prepare.
Have you tried my strawberry cream cheese pie before? This blueberry cream cheese pie is very similar and just as delicious, except I’ve made it no bake to combat the summer heat. Though you can make this anytime you want!
Table of Contents
Why you’ll love this recipe
- This creamy and delicious blueberry pie is no bake and super easy to make.
- It tastes like a very light refreshing cheesecake with a tangy blueberry topping.
- You can use frozen blueberries and make it anytime of the year even when blueberries are not in season.
- A store bought crust can shorten the process even further when you don’t have a lot of time to put dessert on the table.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- A no bake pie crust – I made this blueberry pie with Graham cracker crust and Biscoff pie crust. Both work well with the recipe. You can also try a vanilla wafer crust or even an Oreo crust if you like a chocolate crust. I’ve included the ingredients and the instructions for a Graham cracker crust in the recipe card. In a pinch, you can use a premade Graham cracker crust from the store.
- Blueberries – you can use either fresh or frozen blueberries for this recipe. I find frozen blueberries to be more economical. Substitute any berries of your choice here for different variations of this pie.
- Lemon – I use lemon zest and juice in the blueberry pie filling for a little acidity and freshness. I also use lemon zest in the cream cheese filling. I also made this recipe without lemon and the flavor was a bit flat, so lemon is a must.
- Sugar – You just need regular granulated sugar here to sweeten the pie fillings.
- Cornstarch – this is used to thicken the blueberry pie filling. You can substitute flour or tapioca starch.
- Salt – I used just a small amount of salt to add a little complexity to the flavor of the pie filling.
- Cream cheese – I used regular cream cheese for the cream cheese filling. A good substitute would be mascarpone cheese.
- Heavy cream – I used heavy whipping cream for the cream cheese filling. I think light whipping cream should also work for this recipe since the cream cheese will stabilize it.
- Vanilla – just a little bit of vanilla to flavor the cream cheese filling along with the lemon zest.
Tools you’ll need
I used a food processor to make the Graham cracker pie crust but you can certainly make it by hand.
A stand mixer or electric hand mixer would be useful for making the cream cheese pie filling.
You’ll also need a regular pie dish. I did not use a deep dish pie pan here, if you do, the amount of filling may be a little short.
How to make blueberry cream cheese pie
The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, make the pie crust
You’ll need about 2 cups of Graham cracker crumbs. Mix it with melted butter, a little bit of salt and brown sugar if you want a sweeter pie crust. Simply freeze or refrigerate the crust until solid before adding filling.
Tip: for a crunchier pie crust, you could opt to bake it! It only takes about 15 minutes at 375°F.
Second, make the blueberry pie filling
Add blueberries, lemon juice and lemon zest to a medium saucepan. Toss everything together with a mixture of cornstarch, sugar and salt. Cook over medium heat until thickens. Allow blueberry pie filling to cool completely before using.
Third, make the cream cheese filling
Beat the heavy whipping cream with vanilla extract and half of the sugar until stiff peaks form. If you’re using a stand mixer, you can transfer this to another bowl and use the stand mixer bowl for the cream cheese without washing.
Beat the cream cheese with lemon zest and the remaining sugar until creamy and well incorporated.
Now fold the whipped cream back into the cream cheese mixture in 2-3 additions until combined and smooth.
Finally, assemble your blueberry cream cheese pie
Spoon ⅔ of the cream cheese filling into the prepared pie crust. Add completely cool blueberry pie filling on top.
Tip: if the pie filling is still warm, don’t add it yet. Just refrigerate the pie crust with the cream cheese filling and the remaining third of the cream cheese filling in the bowl until ready to pipe.
Transfer the rest of the cream cheese filling to a pastry bag fitted with a piping tip and pipe a border around the edge of the pie.
Tip: if you don’t want to deal with piping, simply use all of the cream cheese filling at the bottom of the pie and just pile the blueberry pie filling on top without decoration.
- You can use raspberries, blackberries, strawberries or a mix of berries for this recipe.
- Stone fruits like cherries, peaches, and plums would also work in this recipe, check out this peaches and cream pie.
- For an even quicker variation, you can use store bought pie fillings which come in so many different fruity flavors.
- Try flavoring the fillings with other citrus instead of lemon: orange goes well with strawberries, lime goes well with blackberries.
- You could also use almond extract which goes well with cherries and other stone fruits.
More baker’s tips
- You can use pretty much any no-bake pie crust for this blueberry cream cheese pie or grab a premade Graham cracker crust from the store to save even more time. Though I highly recommend homemade, it’s so easy and will taste so much better.
- Allow cream cheese to come to room temperature before whipping it with sugar so it can become soft and creamy, which will incorporate with the whipped cream easier.
- For milder lemon flavor – reduce the amount of lemon zest and increase the amount of sugar in the blueberry pie filling to ¼ cup for a sweeter and less tangy filling.
- For a deep dish pie – use the entire batch of cream cheese filling in the bottom and make a batch of whipped cream to pipe the border on top to bulk up the filling. Or make 1.5x the cream cheese filling instead.
This no bake blueberry pie is essentially a blueberry cream pie and it is best served cold, so it should be kept refrigerated at all times. It will last about 5 days in the fridge.
You can freeze this pie for up to a month. Thaw in the refrigerator overnight or on the counter just until it is soft enough to cut through, but make sure it is still cold since this pie tastes best when served cold.
How to freeze
You can freeze the whole pie or individual slices, if freezing leftovers. If you pipe cream border on top of the blueberry pie filling, I recommend freezing it solid first, unwrapped. Once the cream on top is solid, you can wrap the pie or the slices in plastic and foil, then store in a freezer safe ziploc bag.
How to thaw
Thawing individual slices takes between 30 minutes to 1 hour at room temperature. So if you’re thawing a whole pie, it may take longer, again check that it’s soft enough to cut through but still cold. The best way to thaw a whole pie would be overnight in the refrigerator, this ensures that the pie thawed completely while staying cold.
Absolutely! This pie will keep for up to 5 days in the fridge so you can make it a few days ahead of time. But to keep the crust crisp, keep it frozen, make the fillings and keep them refrigerated separately, then assemble the pie the night before.
You can use a traditional pastry crust but you will need to blind bake it and let it cool completely before adding the filling, so it won’t be a no bake blueberry pie anymore but it will still be very delicious.
Sure you can. Check out the variations section above for more suggestions and flavor pairings.
More no bake pies
📖 Recipe card
No Bake Blueberry Cream Cheese Pie
Graham cracker crust
- 14 full-sheet of Graham crackers (about 2 cup ground, 213 g)
- ⅛ teaspoon kosher salt
- 2 tablespoon brown sugar (optional for a sweeter crust)
- 3 oz unsalted butter (melted, 85 g)
Blueberry pie filling
- 3 cups blueberries (fresh or frozen, 1 lbs, 454 g)
- 2 tablespoon lemon juice
- Zest of 1 lemon
- 3 tablespoon granulated sugar (37 g)
- 2 tablespoon cornstarch (17 g)
- A big pinch of kosher salt
Cream cheese filling
- 8 oz cream cheese (room temperature, 227 g)
- 1 cup heavy whipping cream (cold, 238 g)
- ⅓ cup granulated sugar (divided, 65 g)
- ½ teaspoon pure vanilla extract
- Zest of 1 lemon
Make the pie crust
- Break Graham crackers into small pieces and ground in a food processor along with sugar (if using) and salt until fine crumbs form.
- Melt the butter in the microwave for about 30 – 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Graham cracker crumbs while the food processor is running, then process for an additional 10 – 20 seconds until the mixture is the texture of wet sand.
- Turn the mixture out into a pie dish and press firmly into the bottom and sides of the pan to form a crust using the bottom of a small glass or measuring cup.
- Wrap well in plastic and freeze (or refrigerate) until ready to fill.
Make the blueberry pie filling
- Add blueberries, lemon juice and lemon zest in a medium saucepan.
- Combine sugar, cornstarch and salt in a small bowl and stir to distribute evenly. Add the mixture to the blueberries and toss to combine.
- Cook blueberry filling over medium heat for about 5 to 8 minutes, stirring frequently, until the mixture starts to thicken.
- Take off the heat and set aside to cool completely.
Make the cream cheese filling
- In a stand mixer bowl, beat cold heavy cream with half of the granulated sugar and vanilla extract until stiff peaks form. Transfer to another bowl and set aside.
- In the same stand mixer bowl, without washing, beat the softened cream cheese with the remaining sugar and lemon zest until thoroughly incorporated and creamy.
- Fold the whipped cream back into the cream cheese mixture in 2 – 3 additions until combined and smooth.
Assemble the pie
- Spoon about ⅔ of the cream cheese filling into the prepared pie crust, add the completely cool blueberry pie filling on top.
- Pipe the remaining cream cheese filling around the border of the pie to create a pretty border decoration. This step is optional. You can simply add all of the cream cheese filling to the bottom of the pie if you don’t want to pipe it.
- Refrigerate for a couple of hours to allow the filling to set before serving. Serve cold.
- If you don’t have a food processor to make the crust, you can crush the Graham crackers in a ziploc bag with a rolling pin.
- When forming the crust, make sure to press firmly to prevent the crust from falling apart when cut.
- For a crunchier crust, blind bake the crust at 375°F for 15 minutes.
- You can use any cookie crust for this recipe.
- Make sure cream cheese is at room temperature so it is easier to incorporate with the whipped cream.
- For a milder lemon flavor, you could use less lemon zest, and increase the amount of sugar in the blueberry pie filling to ¼ cup to make it sweeter and less tangy.
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