No Bake Blueberry Cream Cheese Pie
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.
Servings: 10 slices
Equipment
Ingredients
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
Instructions
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.
Notes
- 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.
Nutrition
Serving: 141g | Calories: 382kcal
