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A cream cheese pie recipe that been cut and one piece is being lifted out of the center of the pie.
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Blueberry Cream Cheese Pie Recipe

This no bake blueberry cream cheese pie has a creamy cream cheese filling, a graham cracker crust, and a homemade blueberry topping made with fresh or frozen blueberries.
Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 pieces

Ingredients

Blueberry Topping

  • ¾ cup granulated white sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp fresh lemon juice I squeeze half a lemon
  • 2 cups fresh blueberries (or frozen, if off-season)

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (about 12 graham crackers)
  • ¼ cup granulated white sugar
  • 6 tbsp melted butter measure after melting
  • pinch salt

Cream Cheese Filling

  • 2 8 oz packages of cream cheese (at room temperature)
  • 1 cup cold whipping cream (heavy cream)
  • ¾ cup icing sugar (confectioner sugar)
  • ¼ cup fresh lemon juice
  • 1 tbsp Zest of 1 lemon
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

Step 1: Make the Blueberry Topping

  • In a medium saucepan, combine the sugar, cornstarch, water, and lemon juice. Add the blueberries and stir gently to coat. Cook over medium heat, stirring frequently, until the mixture boils and thickens, about 20 minutes. Remove from the heat and let cool to room temperature.
    Cooking fresh blueberries on top of the stove into a thick and juicy topping for cream cheese pie.

Step 2: Prepare the Graham Cracker Crust

  • In a medium bowl, mix the graham cracker crumbs, sugar, and salt. Stir in the melted butter until evenly coated. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while preparing 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: Make the Cream Cheese 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.  

Assembling the Blueberry Cream Cheese Pie

  • Whip the cold whipping cream until stiff peaks form and set aside. Beat the cream cheese until light and fluffy. Add the icing sugar, lemon zest, vanilla, and salt, and mix until smooth. Gently fold in the whipped cream just until combined.

Step 4: Assemble and Chill

  • Spread the cream cheese filling evenly into the chilled crust. Spoon the cooled blueberry topping evenly over the filling. Cover and refrigerate until firm, at least 4 hours.
    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.