My blueberry cream cheese pie is a classic summer dessert that checks all the boxes! A crisp, buttery graham cracker crust serves as the perfect base for the no-bake creamy filling, which serve as the perfect sweet counterbalance to the perfectly tart berry topping. Recipe includes a how-to video!
No-Bake Blueberry Pie
The latest addition to my collection of blueberry recipes, this blueberry cream cheese pie is a simple stunner. It features a thick, crisp, crumbly (but not too crumbly) and buttery graham cracker crust, a sweet and creamy cream cheese/cheesecake-esque filling, and a sweet-tart blueberry topping.
If you’ve tried and enjoyed my strawberry cream cheese pie, you will love this one too! Like that recipe, this one is perfectly balanced in textures and flavors. It’s sure to be the star of all of your summer cookouts and picnics 💙
4 Key Tips for This Recipe
- Bake the crust: I’d love to call this a completely no-bake pie recipe, but baking the pie crust first is necessary so it doesn’t totally crumble when you cut into it. The topping comes together on the stove and the filling is entirely no-bake though! Speaking of the filling…
- Whip the cream well: The filling is very similar to my no-bake cheesecake, which means you will need to know how to whip cream to stiff peaks. This isn’t at all complicated, but it does require knowledge of what stiff peaks looks like. I talk more about this below (and demonstrate in my video)!
- Stick with fresh berries: fresh blueberries work best, though you can use frozen with a few adjustments. I talk more about this below.
- Use the correct cream cheese: it is very important that you do NOT use low-fat or spreadable cream cheese here, just like when making blueberry cheesecake. This pie needs full-fat brick-style cream cheese for structure.
Ingredients
I love this recipe for its simplicity, and that includes the ingredients. Let’s chat about a few of them before we get to the recipe.
- Fresh blueberries. The taste of your blueberries makes a huge difference! Tart blueberries will yield a tart topping, while super sweet blueberries will yield a sweet one. Taste-test them first so you know what to expect! See my note below about using frozen blueberries.
- Cream cheese. Just like when making Oreo pie or peanut butter pie, you must use brick-style full-fat cream cheese for this recipe. Anything else will not set-up properly.
- Heavy cream. Double cream or whipping cream will work as well. We’ll whip this to stiff peaks before folding it into our filling mixture.
- Graham cracker crumbs. Digestive biscuits will work if you don’t have access to graham crackers.
- Salted butter. We will use this in our graham cracker crust and blueberry filling (just a half tablespoon there though!). If you don’t have salted butter on hand, you can use unsalted butter and just add in ¼ teaspoon of salt for the crust. Don’t worry about the topping, since it is such a small amount!
SAM’S TIP: While this pie can be made with frozen blueberries, it’s best with fresh. If using frozen, the topping tends to be juicier; I recommend allowing the blueberries to thaw and draining off the liquid beforehand to help with this.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Cream Cheese Pie
Prepare the crust
Combine the crust ingredients, then press into the bottom and up the sides of your pie plate. Bake until the edges are lightly golden, then remove and let cool completely.
Cook & cool the topping
Stir together the blueberry mixture, using only half of the blueberries for now (we will add the remainder later!). Cook over medium-low heat until the blueberries being to cook down and get juicy. Once the mixture has thickened properly, your spatula will leave a clear trail as shown above.
Remove the pot from the heat and fold in the remaining blueberries and butter. Let the mixture cool completely–you can either transfer to a heatproof bowl and refrigerate, or just let the mixture sit in the pan (this will take longer though!).
Make the filling
First, whip the cream to stiff peaks (think Cool Whip texture!), then set aside. Make sure your cream is nice and cold, and if you have struggled with whipping cream in the past, try chilling your bowl and beaters in the fridge beforehand–that should help things whip up nicely!
Next, stir together the cream cheese, sugar, and vanilla until smooth, then gently fold in the whipped cream. You want the mixture to be uniform, but you also don’t want to deflate the whipped cream. Be gentle and use a spatula to gently combine the two.
SAM’S TIP: To test if your cream has reached stiff peaks, dip your beaters into the mixture, remove, and flip them over. If the peak on the tip of the beater holds its shape without flopping over onto itself, you’ve reached stiff peaks! If it curls over or bends even a little, you need to keep whipping.
Assemble
Add the filling to your (completely cooled)crust, working it all the way to the edges. Spoon the blueberry topping (also completely cooled) overtop, then cover and place in the fridge to chill for at least four hours before enjoying.
SAM’S TIP: Don’t try to cut into the pie before it has had time to set up, or you will have a mess on your hands. Let it set in the fridge for at least four hours, or more preferably, overnight!
Customize your pie!
- Use a different crust: Swap the graham cracker crust for a different cookie crust (vanilla wafer or gingersnap would be tasty!), or use a blind baked traditional pie crust.
- Switch up the fruit: I suspect this recipe would work well with other berries, cherries, or a blend, though I haven’t tried it to be sure. If you want to use strawberries, I suggest you follow my strawberry cream cheese pie recipe!
- Add a decoration: pipe a whipped cream border, add a fresh mint garnish, or dot the top with some fresh blueberries. Feel free to get creative here!
This pie would make a fantastic 4th of July dessert after a hefty serving of macaroni salad! 🇺🇸
Enjoy!
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Blueberry Cream Cheese Pie
Ingredients
For the crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 7 Tablespoons (100 g) salted butter melted but not hot to the touch
For the blueberry topping
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon cornstarch
- 2 cups (300 g) fresh blueberries divided
- 2 Tablespoons lemon juice
- ½ Tablespoon salted butter
For the filling
- 1 cup (236 ml) heavy whipping cream (very cold)
- 8 oz (226 g) cream cheese softened
- ⅔ cup (85 g) powdered sugar
- ½ teaspoon vanilla extract
Recommended Equipment
Instructions
Prepare the crust
- Preheat oven to 350F (175C).
- In a large mixing bowl, combine graham cracker crumbs and sugars and stir until combined.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar
- Add melted butter and stir ingredients together until all crumbs are moistened.7 Tablespoons (100 g) salted butter
- Press graham cracker crumbs evenly and firmly into the side and bottom of a 9” (23cm) pie plate and transfer to center rack of 350F (175C) oven. Bake for 10-13 minutes, until edges of crust are turning slightly darker in color.
- Remove from oven and allow to cool completely before filling (you can begin preparing the next steps of the recipe as the crust cools).
Prepare the blueberry topping
- In a medium-sized saucepan, whisk together granulated sugar and cornstarch.⅓ cup (65 g) granulated sugar, 1 teaspoon cornstarch
- Add 1 cup (150g) blueberries and lemon juice and use a spatula to stir together until blueberries are coated with the sugar mixture.2 Tablespoons lemon juice
- Turn stovetop heat to medium-low and stir constantly until the blueberries release their juices and are softened. Continue to cook as the berries break down until the mixture is slightly thickened. Your spoon or spatula should leave trails in the mixture if you drag it across the bottom of the pan.
- Remove blueberry mixture from heat and add remaining 1 cup (150g) blueberries and butter into the saucepan. Stir until butter is melted and mixture is combined. Allow to cool completely before topping the cheesecake filling (you can place the blueberries in a heatproof bowl and refrigerate to speed up the cooling, but they cool fairly quickly.½ Tablespoon salted butter
Prepare the cream cheese filling
- Pour cold heavy cream into a large mixing bowl and use an electric mixer to beat on medium-low speed for 30 seconds. Gradually increase mixer speed to high and continue to beat until mixture is whipped to stiff peaks (will be thick and fluffy). Set aside.1 cup (236 ml) heavy whipping cream
- In another mixing bowl, combine cream cheese, powdered sugar, and vanilla extract and use your electric mixer to beat until smooth and creamy and lump-free.8 oz (226 g) cream cheese, ⅔ cup (85 g) powdered sugar, ½ teaspoon vanilla extract
- Add the whipped cream to the cream cheese mixture and use a spatula to gently fold the two mixtures together until uniform (don’t use an electric mixer and don’t over-mix or you could deflate your whipped cream).
Assembly
- Spread whipped cream/cream cheese mixture evenly into prepared (cooled) pie crust.
- When blueberry mixture is cooled completely, gently pour/spread evenly over the surface of the pie crust (I usually go heavier in the middle and leave a bit of the cream cheese showing near the edges).
- Cover with plastic wrap and refrigerate for at least 4 hours before slicing and serving. Enjoy!
Notes
Storing
Store covered in the refrigerator for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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