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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.

You’re going to love this Blueberry Cream Cheese Pie because.

  • NO BAKE – no oven required and it’s served nice and chilled for a warm summer day.
  • MAKE-AHEAD– This recipe needs to be made ahead and chill for at least a few hours, so you can make it well ahead, and have it waiting for you.
  • REAL BLUEBERRIES – You can use fresh blueberries or frozen berries in this recipe, there is no expensive blueberry pie filling.

No-Bake Blueberry Cream Cheese Pie Recipe

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

A large no bake blueberry cream cheese pie sitting on a counter in a white porcelain pie plate. The top has a layer of dark purple blueberry topping and you can see the graham cracker crust around the outside.

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.

Equipment Needed

Measuring cup, measuring spoons, electric mixer 9-inch pie pan.

Blueberry Cream Cheese Pie Ingredients

Blueberry Topping

  • 3/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water 
  • 1 tbsp fresh lemon juice
  • 2 cups fresh blueberries (frozen if off-season)

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (12 graham crackers)
  • 1/4 cup white sugar
  • 6 tbsp melted butter
  • pinch of salt

Cream Cheese Filling

  • 2- 8 oz packages of cream cheese (at room temperature)
  • 1 cup cold whipping cream (heavy cream)
  • 3/4 cup icing sugar (confectioner sugar)
  • 1/4 cup fresh lemon juice 
  • lemon zest from 1 lemon
  • 1 tsp vanilla extract

    Blueberry Cream Cheese Pie Instructions

    Step 1 – Blueberry Topping

    For an even easier-to-make pie, skip cooking the topping and top it with a layer of freshly washed and drained blueberries, and a dollop of whipped cream.  

    If you want to make the cooked blueberry topping like I did, here is the recipe, we make this first so it has time to cool.

    In a medium saucepan, combine the cornstarch, water, sugar, and lemon juice.  Mix well. Once mixed add the blueberries and stir to coat.

    Cooking fresh blueberries on top of the stove into a thick and juicy topping for cream cheese pie.

    Place the pan on medium heat and cook the blueberry mixture, stirring frequently, until the mixture boils and thickens, (about 20 minutes)  

    Once thickened remove from heat and let cool to room temperature. 

    Step 2 – Graham Cracker Crust

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

    An overhead picture of the ingredients for making graha cracker crust. You can see a large pie plate, melted butter, sugar and graham crackers set out neatly on a counter.

    Drizzle with the melted butter.

    Mix the crumbs with a fork until evenly coated. 

    Transfer the graham cracker crust to a 9-inch pie plate, and press the crumbs evenly around the bottom of the crust first and then up the sides of the pie plate.  Cover with plastic wrap and pop in the freezer section of your fridge while we make the filling.

    A large porcelain pie plate filld with a fresh graham cracker crust. The plate is wrapped in plastic before being placed in the fridge to cool.

    Step 3 -Cream Cheese Layer Pie Filling

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

    In a mixer bowl with a paddle attachment, add room-temperature cream cheese.  Whip on medium-high speed until light and fluffy.

    Add the icing sugar (confection sugar), lemon zest, vanilla, and salt.  Blend until incorporated.  

    Once the cream cheese mixture is finished, using a rubber spatula fold the whipped cream to the cream cheese mixture.  

    Step 4 – Assembling the Blueberry Cream Cheese Pie

    Take the graham crust from the freezer, and top it with the cream cheese filling.  Spread the cream cheese filling evenly.  

    Check if the blueberry topping is cool, if not cover the pie with plastic wrap and place in the fridge until the topping is cool.  

    Once your blueberry topping is cool, spoon over the whole pie, in an even layer.  

    Once cooled spread the blueberry mixture over the pie and return to the fridge to chill wrapped in plastic wrap.

    a large blueberry cream cheese pie is cut open wih a piece of pie missing so you can see the layers of graham cracker crust, a thick layer of cream cheese filling and a cooked fresh blueberry topping.

    Let this recipe chill until firm (and hold back any family samplers) for at least 4 hours to give the pie enough time to set and slice properly.

    Garnish with fresh whipped cream (optional)

    A cream cheese pie recipe that been cut and one piece is being lifted out of the center of the pie.

    Freezing and Storing No-Bake Blueberry Cream Cheese Pie

    You can freeze this pie for up to a month, wrapped very well in plastic wrap and an airtight container. To serve remove it from the freezer and let it thaw on the counter for about half an hour. Then place it in the fridge until you’re ready for it.

    Any leftover pie will keep for 3 to 4 days in the fridge. Make sure to cover it in plastic wrap.

    pretty DIY home pin it logo with a house icon.
    A thick slice of blueberry cheesecake pie, and a second image of a piece of no bake blueberry pie being lifted from the pie plate.

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