Indulge in this luscious homemade No-Bake Blueberry Cream Cheese Pie. This fruity dessert combines a buttery graham cracker crust with a velvety cream cheese filling topped with a vibrant blueberry pie compote from fresh or frozen berries.
This no-bake blueberry pie is a true taste of summer, just like our incredible No-Bake Cherry Cheesecake Pie. The best part is no oven is required! It's the perfect make-ahead, hassle-free treat for any occasion.
Plus, since you can use fresh or frozen fruit, you can make it year-round like our Blueberry Cobbler!
Jump to:
Why This Recipe is So Amazing
- NO-BAKE DESSERT - Since no oven is required, this no-bake recipe will keep your house cool!
- FRESH or FROZEN BERRIES - You can use fresh or frozen blueberries in the recipe, which makes it a versatile year-round dessert. It’s a wonderful make-ahead recipe.
- FRESH VIBRANT FLAVOR - Combining blueberries with lemon in a homemade graham cracker crust with a cheesecake filling gives this recipe a fresh, tart, sweet, and buttery flavor.
Ingredient Notes
The full printable recipe card is below. Just scroll down!
- Graham Crackers - we use these classic crackers as the base of the crust. See below for substitutions. In a time crunch, you could also use a pre-made crust.
- Sugar - white granulated sugar is the right consistency for the crust and filling, and the texture of powdered sugar is perfect for the filling.
- Butter - Salted or unsalted butter is needed as a binder in the crust and for the blueberry topping to give it a nice glossy finish and help it firm up at room temperature.
- Heavy Whipping Cream - Heavy cream gives the filling a nice airy texture.
- Cream Cheese - The base ingredient for a nice tangy, cheesecake-like filling. Remember to soften it before blending it to avoid lumps.
- Sour Cream - Sour cream helps temper the star ingredient, cream cheese, a touch, softening its texture. Full or low fat is fine to use.
- Vanilla Extract - we like to use pure vanilla extract to bring all the flavors of the filling together.
- Lemon - You will need lemon juice for the filling and topping and some zest to put in the topping to complement the sweet blueberries.
- Blueberries - You can use fresh or frozen blueberries when making the topping—no need to thaw them first if frozen.
- Cinnamon & Salt - Just a pinch to enhance and balance the flavors.
Substitutions
Depending on your pantry staples or taste preference, you can easily make substitutions for this decadent dessert.
- CRUST: You can swap the graham crackers for other cookies, such as vanilla wafers, chocolate wafers, biscotti cookies, or gingersnaps. If you want a more traditional pie, use a pre-baked flaky pie crust or pre-made graham cracker crust.
- FRUIT TOPPING: You can substitute other fresh or frozen fruit such as cherries, peaches, strawberries, or raspberries, or a combination of mixed berries is nice. If you are experimenting with different fruit, be mindful to adjust the consistency accordingly when making the topping. Some fruits have more/less water content, so they may alter the amount of cornstarch needed. Although not nearly as good, you can use canned pie filling to top the pie.
- WHIPPED CREAM: Although it doesn’t have the same fresh taste, you could swap the homemade whipped cream for frozen whipped topping like Cool Whip in the creamy filling.
- SOUR CREAM: To make the filling, you should use full-tat cream cheese (we like Philadelphia cream cheese), but you could swap the sour cream for whole-fat Greek yogurt.
PRO TIP: If using fruit other than blueberries for the topping and the mixture is too watery or thin, simply add more cornstarch. Mix 1 tablespoon of water and ½ tablespoon of cornstarch in a small bowl, THEN add it to the pot with your fruit. If the mixture is too thick, add a splash of water to thin it out.
Step-By-Step Instructions
Here’s a step-by-step guide for making your homemade No-Bake Blueberry Cream Pie.
PREP - Take the cream cheese from the fridge to soften, and spray the pie plate with non-stick cooking spray.
The Crust
STEP 1 - MAKE GRAHAM CRACKER CRUMBS. Place the graham crackers in a food processor and pulse them until they are coarse crumbs (Image 1). Then add the granulated sugar and cinnamon and pulse until the mixture becomes fine crumbs (Image 2). Mix graham cracker crumbs and melted butter in a large bowl until thoroughly combined (Image 3).
STEP 2 - FORM CRUST. Add the crumb mixture to a 9-inch pie plate, spread them around, and press firmly with your hands or the back of a spoon into the bottom and sides, creating an even crust (Image 4). Once the crust is packed tightly, place the dish in the freezer to set for 20-30 minutes.
PRO TIP: Packing the graham cracker crust tightly in the pie plate ensures a sturdy, well-formed crust.
The Filling
Make the cream cheese filling mixture once the crust is almost fully chilled.
STEP 3 - MAKE WHIPPED CREAM. Place the cold heavy whipping cream in a bowl and beat until stiff peaks form (Image 5). This can be done using an electric mixer or by hand with a whisk.
STEP 4 - START THE CREAM CHEESE FILLING. Add the softened cream cheese to the food processor and pulse until smooth (Image 6). Add the sour cream and pulse until smooth. Next, add the powdered sugar, vanilla extract, and fresh lemon juice and pulse until incorporated (Image 7) and place the filling in a large mixing bowl.
STEP 5 - ADD THE WHIPPED CREAM TO CREAM CHEESE FILLING. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just incorporated (Image 8). Be careful not to over-mix, as you want to maintain the fluffy texture.
STEP 6 - PLACE FILLING IN THE PIE PLATE. Spread the cream cheese and whipped cream mixture evenly into the chilled graham cracker crust, creating a smooth and even layer (Image 9). Cover with plastic wrap, and chill for 2-3 hours or until firm and set.
The Blueberry Topping
STEP 7 - COOK BLUEBERRIES. Add the cornstarch, sugar, ground cinnamon, salt, and water to a medium saucepan. Stir or whisk them together until no lumps remain (Image 10). Now, add the blueberries and cook the mixture on medium heat, stirring frequently until it bubbles. Simmer for about 5 - 10 minutes, or until the blueberry mixture has thickened and the blueberries release their juices (Image 11). The mixture should be glossy and thickened to a pie-filling consistency.
STEP 8 - ADD LEMON JUICE & ZEST. Remove from the heat and stir in lemon juice, lemon zest, ground cinnamon, and butter until it melts. Set the topping aside and let it cool to room temperature for about 40 minutes.
PRO TIP: The topping doesn’t need to be super thick when you pull it off the stove because it will continue to thicken up as it cools.
STEP 9 - ASSEMBLE. Once ready to serve, pour the filling onto the cream cheese filling, leaving a 1-inch border around the outside (Image 12). Cut into individual slices and enjoy!
Recipe Notes and Tips
- MAKE AHEAD: All pie components can be made in advance and assembled when ready to eat or assembled and stored as a finished pie in the refrigerator until ready to serve.
- CREAM CHEESE: Be sure your creme cheese is at room temperature before blending, or you can end up with lumps in your filling.
- FROZEN FRUIT: There is no need to thaw the blueberries (or whatever fruit you choose) before cooking the filling.
- CHILLING: If the pie isn't chilled enough, it won't set and will be a little soft in the middle.
- EQUIPMENT: If you don’t have a food processor, you can make the graham cracker crumbs by sealing the crackers into a plastic bag and using a rolling pin or kitchen mallet to crush them and turn them into fine crumbs. You can make the filling with a hand mixer.
- SERVING: This pie is perfect just as it is, but you could serve it with a scoop of vanilla ice cream or whipping cream.
How to Store
MAKE AHEAD- You can make this no-bake pie recipe ahead of time, and it will keep in the fridge for up to 3 days.
REFRIGERATOR - Make sure to keep it covered tightly with plastic wrap or store it in an airtight container so the crust doesn't get soggy. It will last in the fridge for up to five days, but we like to eat it in 2-3 days.
FAQs
Yes, once the pie has set in the fridge, you can also freeze this no-bake blueberry pie for up to 3 months before adding the blueberry pie topping or after. Just wrap the pie in plastic wrap, then aluminum foil, and store it in the freezer.
I also recommend freezing individual slices on a parchment or foil-lined baking sheet for about an hour to set the topping and filling. And then wrap it in plastic and foil.
Yes, the flavors of the two blueberry desserts are very similar. However, cheesecake tends to be a bit more firm because it's baked.
More Delicious No-Bake Desserts
Love this NO-BAKE BLUEBERRY CHEESECAKE PIE recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
HUNGRY FOR MORE? FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food and home tips!
Printable Recipe
No-Bake Blueberry Cream Cheese Pie
Equipment
- food processor or electric mixer
- large bowl
- Measuring cups
- measuring spoons
- Mixing spoon or spatula
- 9-inch pie plate
Ingredients
Graham Cracker Crust
- 12 sheets of Graham Crackers (about 1 ½ cups graham cracker crumbs)
- ⅓ cup granulated white sugar
- ½ teaspoon ground cinnamon
- ½ cup butter, melted (1 stick of salted or unsalted butter)
Cream Cheese Filling
- ¾ cup heavy whipping cream (cold)
- 16 ounces cream cheese (softened)
- ¼ cup sour cream (room temperature)
- ⅔ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 teaspoons lemon juice (fresh if possible)
Blueberry Topping
- 2 tablespoons cornstarch
- ½ cup granulated white sugar
- pinch salt
- ½ teaspoon cinnamon
- ¼ cup water
- 4 cups blueberries (fresh or frozen)
- juice and zest of ½ a lemon
- 1 tablespoon butter (salted or unsalted)
Instructions
- Take the cream cheese from the fridge to soften and spray the pie plate with non-stick cooking spray.
To Make the Crust
- MAKE GRAHAM CRACKER CRUMBS. Place the graham crackers in a food processor and pulse them until they are coarse crumbs. Then add the granulated sugar and cinnamon and pulse until the mixture becomes fine crumbs. Mix graham cracker crumbs and melted butter in a large bowl until thoroughly combined.
- FORM CRUST. Add the crumb mixture to a 9-inch pie plate, spread them around, and press firmly with your hands or the back of a spoon into the bottom and sides, creating an even crust. Once the crust is packed tightly, place the dish in the freezer to set for 20-30 minutes.
To Make the Cream Cheese Filling
- MAKE WHIPPED CREAM. Place the cold heavy whipping cream in a bowl and beat until stiff peaks form. This can be done using an electric mixer or by hand with a whisk.
- START THE CREAM CHEESE FILLING. Add the softened cream cheese to the food processor and pulse until smooth. Add the sour cream and pulse until smooth. Next, add the powdered sugar, vanilla extract, and fresh lemon juice and pulse until incorporated and place the filling in a large mixing bowl.
- ADD THE WHIPPED CREAM TO CREAM CHEESE FILLING. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just incorporated. Be careful not to over-mix, as you want to maintain the fluffy texture.
- PLACE FILLING IN THE PIE PLATE. Spread the cream cheese and whipped cream mixture evenly into the chilled graham cracker crust, creating a smooth and even layer. Cover with plastic wrap, and chill for 2-3 hours or until firm and set.
To Make the Blueberry Filling
- COOK BLUEBERRIES. Add the cornstarch, sugar, ground cinnamon, salt, and water to a medium saucepan. Stir or whisk them together until no lumps remain (Image 10). Add the blueberries and cook the mixture on medium heat, stirring frequently until it bubbles. Simmer for about 5 - 10 minutes, or until the blueberry mixture has thickened and the blueberries release their juices. The mixture should be glossy and thickened to a pie-filling consistency.
- ADD LEMON JUICE & ZEST. Remove from the heat and stir in lemon juice, lemon zest, ground cinnamon, and butter until it melts. Set the topping aside and let it cool to room temperature for about 40 minutes.
- ASSEMBLE. Once ready to serve, pour the filling onto the cream cheese filling, leaving a 1-inch border around the outside. Cut into individual slices and enjoy!
Notes
- MAKE AHEAD: All pie components can be made in advance and assembled when ready to eat or assembled and stored as a finished pie in the refrigerator until ready to serve.
- CREAM CHEESE: Be sure your creme cheese is at room temperature before blending, or you can end up with lumps in your filling.
- FROZEN FRUIT: There is no need to thaw the blueberries (or whatever fruit you choose) before cooking the filling.
- CHILLING: If the pie isn't chilled enough, it won't set and will be a little soft in the middle.
Andie says
I rarely find blueberry cheesecake! I love it so much and will be making it over and over again.
Erin Henry says
So good. It's fruity and fresh and seems to be a dessert everyone loves. Enjoy, Andie!
Kristen says
My kids loved helping me make these and they loved eating one of them after even more.
Erin Henry says
This is a nice recipe that whole family tends to enjoy. So glad you gave it a try!
jess says
this pie is absolutely fantastic! thank you so much for sharing this amazing recipe and giving me the recipe of my dreams!
Erin Henry says
It's so fresh and delicious! Thanks for giving it a try, Jess!