Blueberry Cream Cheese Pie Recipe

This blueberry cream cheese pie is an easy no-bake summer dessert with a luscious cream cheese filling and homemade fresh blueberry topping. This delicious blueberry cream cheese pie has loads of outstanding blueberry flavor and the homemade blueberry sauce topping can be made with fresh or frozen berries.   Cream cheese and blueberry are flavors everyone loves, and I loved the bonus of it being an easy make-ahead dessert recipe.

Berries are my favorite fruit, and blueberries top that list, so when the blueberry season arrives I can’t wait to bake something delicious.

No-Bake Blueberry Cream Cheese Pie Recipe

This recipe consists of three layers, a graham cracker crust, cheesecake filling, and a delicious blueberry topping.

You can purchase preground graham cracker crumbs, or make your own.  To make crumbs place the graham crackers in a food processor, or a ziploc bag and crush them with a rolling pin.

If you want to use other cookie crumbs, like vanilla or sugar cookie crumbs you certainly can.​

We make the blueberry topping first so it has time to cool.s

Blueberry Cream Cheese Pie Ingredients

Blueberry Topping

Graham Cracker Crust

Cream Cheese Filling

Blueberry Cream Cheese Pie Instructions

Step 1 – Blueberry Topping

For an even easier pie, you can skip cooking the topping and simply top it with freshly washed and drained blueberries and a dollop of whipped cream.

If you would like to make the cooked blueberry topping like I did, we make it first so it has time to cool.

In a medium saucepan, combine the cornstarch, water, sugar, and lemon juice, and mix well. Add the blueberries and stir gently to coat.

Place the pan over medium heat and cook the blueberry mixture, stirring frequently, until it boils and thickens, about 20 minutes.

Once thickened, remove from the heat and let the blueberry topping cool to room temperature.

Step 2 – Graham Cracker Crust

In a medium bowl, add the graham cracker crumbs, sugar, and salt. Mix well.

Drizzle with the melted butter.

Drizzle the melted butter over the crumbs and mix with a fork until evenly coated.

Transfer the crumb mixture to a 9-inch pie plate. Press the crumbs evenly over the bottom of the pan first, then gently up the sides.

Cover the crust with plastic wrap and place it in the freezer while you prepare the filling.

Step 3 -Cream Cheese Pie Filling

In the bowl of a stand mixer, add the cold whipping cream and whip until stiff peaks form. Transfer to a separate bowl and set aside.

In the mixer bowl fitted with the paddle attachment, beat the room temperature cream cheese on medium high speed until light and fluffy.

Add the icing sugar, lemon zest, vanilla extract, and salt. Mix until smooth and fully incorporated.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture just until combined.

Step 4: Assemble the Blueberry Cream Cheese Pie

Remove the graham cracker crust from the freezer and spread the cream cheese filling evenly over the crust.

Check that the blueberry topping has cooled completely. If it is still warm, cover the pie with plastic wrap and place it in the refrigerator until the topping is cool.

Once cooled, spoon the blueberry topping evenly over the cream cheese layer.

Cover the pie with plastic wrap and refrigerate until firm, at least 4 hours, so the pie sets properly and slices cleanly.

Garnish with fresh whipped cream, if desired.

Freezing and Storing No-Bake Blueberry Cream Cheese Pie

You can freeze this pie for up to one month. Wrap it very well in plastic wrap and place it in an airtight container. To serve, remove the pie from the freezer and let it thaw on the counter for about 30 minutes, then transfer it to the refrigerator until ready to serve.

Any leftover pie will keep for 3 to 4 days in the refrigerator. Be sure to cover it well with plastic wrap.

If you’re planning ahead for summer desserts, be sure to pin this blueberry cream cheese pie so you can come back to it later.

Other No-Bake Recipes to Try