Blueberry Cream Cheese Pie with Graham Cracker Crust

This No Bake Blueberry Cream Cheese Pie is made with a crisp Graham cracker pie crust, a smooth cream cheese filling, and a bright blueberry topping. Every layer is no bake, which makes this an easy blueberry pie recipe for warm days, holidays, make-ahead desserts, or any time you want something creamy, fruity, and refreshing.

If you enjoy creamy fruit pies, this no bake blueberry pie is a lovely dessert to keep in your recipe collection. It has the light, tangy flavor of cheesecake, but it is softer, quicker, and easier to assemble. The blueberry topping adds a fresh, slightly tart finish that balances the sweet cream cheese layer beautifully. Since the recipe works with fresh or frozen blueberries, you can make it in summer when berries are abundant or in the colder months when you want a bright fruit dessert.

Why you’ll love this recipe

• This no bake blueberry cream cheese pie is simple, creamy, and easy to prepare.
• It tastes like a light cheesecake with a sweet-tart blueberry pie filling on top.
• You can use fresh or frozen blueberries, so the recipe works all year long.
• A premade Graham cracker crust can make the process even faster when you need a quick dessert.
• The pie is served cold, making it especially refreshing for warm weather gatherings.

Ingredients and substitutions

You will find the complete ingredient amounts in the recipe card below. These notes will help you understand each component and choose suitable substitutions when needed.

1. No bake pie crust – A Graham cracker crust is classic for this pie because it is buttery, lightly sweet, and firm enough to hold the creamy filling. Biscoff, vanilla wafer, or Oreo cookie crust can also work if you want a different flavor. A store-bought Graham cracker crust is a good shortcut.
2. Blueberries – Fresh or frozen blueberries can be used. Frozen blueberries are often economical and convenient, especially when fresh berries are out of season.
3. Lemon – Lemon juice and zest brighten the blueberry filling and keep the flavor from tasting flat. Lemon zest also adds freshness to the cream cheese layer.
4. Sugar – Granulated sugar sweetens both fillings without overpowering the natural blueberry flavor.
5. Cornstarch – Cornstarch thickens the blueberry topping so it sits neatly on the pie. Flour or tapioca starch may be used as an alternative.
6. Salt – A small pinch of salt adds balance and depth to the blueberry filling.
7. Cream cheese – Regular cream cheese gives the filling its tangy, cheesecake-like flavor. Mascarpone can be used for a softer, milder result.
8. Heavy cream – Whipped cream lightens the cream cheese filling. Heavy whipping cream is ideal, though light whipping cream should also work because the cream cheese helps stabilize the mixture.
9. Vanilla – A small amount of vanilla rounds out the cream cheese filling and pairs well with the lemon zest.

Tools you’ll need

A food processor makes it easy to turn Graham crackers into fine crumbs, but you can also crush them by hand in a sealed bag using a rolling pin.

A stand mixer or electric hand mixer is helpful for whipping the cream and beating the cream cheese until smooth.

You will also need a standard pie dish. This recipe is designed for a regular pie pan, not a deep-dish pan. If you use a deep-dish pie plate, the filling may not come up as high.

How to make blueberry cream cheese pie

The steps below explain how to make each layer of this no bake blueberry pie. For exact measurements and concise instructions, use the recipe card at the end of the post.

First, make the pie crust

Start with about 2 cups of Graham cracker crumbs. Mix the crumbs with melted butter, a little salt, and brown sugar if you prefer a sweeter crust. Press the mixture firmly into the bottom and sides of the pie dish, then freeze or refrigerate until the crust is solid before adding the filling.

Tip: For a crunchier crust, you can bake it at 375°F for about 15 minutes, then let it cool completely before filling.

Second, make the blueberry pie filling

Add the blueberries, lemon juice, and lemon zest to a medium saucepan. In a small bowl, combine the sugar, cornstarch, and salt, then toss the mixture with the berries. Cook over medium heat, stirring often, until the filling thickens. Let it cool completely before using it on the pie.

Third, make the cream cheese filling

Beat the cold heavy whipping cream with vanilla extract and half of the sugar until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and use the same mixer bowl for the cream cheese.

Beat the softened cream cheese with the remaining sugar and lemon zest until the mixture is creamy and smooth.

Fold the whipped cream into the cream cheese mixture in two or three additions. Continue folding gently until the filling is smooth and evenly combined.

Finally, assemble your blueberry cream cheese pie

Spoon about two-thirds of the cream cheese filling into the chilled crust. Spread the completely cooled blueberry pie filling over the cream cheese layer.

Tip: Do not add warm blueberry filling to the cream cheese layer. If the topping is still warm, refrigerate the crust and cream cheese filling until everything is ready to assemble.

Transfer the remaining cream cheese filling to a pastry bag fitted with a piping tip and pipe a border around the edge of the pie.

Tip: If you do not want to pipe a border, spread all of the cream cheese filling into the crust and spoon the blueberry filling on top.

Variations

• Use raspberries, blackberries, strawberries, or a mix of berries instead of blueberries.
• Try stone fruits such as cherries, peaches, or plums for a different fruit filling.
• For a very quick version, use store-bought fruit pie filling.
• Change the citrus flavor by using orange with strawberries or lime with blackberries.
• Almond extract can pair nicely with cherries and other stone fruits.

More baker’s tips

• Use any no bake cookie crust that pairs well with blueberries and cream cheese. Homemade crust has the best flavor, but store-bought crust is convenient.
• Bring the cream cheese to room temperature before beating it with sugar. Soft cream cheese blends more easily with whipped cream and creates a smoother filling.
• For a milder lemon flavor, reduce the lemon zest and increase the sugar in the blueberry filling to ¼ cup.
• For a deep-dish pie, use all of the cream cheese filling in the bottom and make whipped cream for the border, or increase the cream cheese filling by half.

Storage

This no bake blueberry cream cheese pie should be served cold and kept refrigerated. Store it covered in the refrigerator for up to 5 days.

You can also freeze the pie for up to 1 month. Thaw it in the refrigerator overnight, or leave slices at room temperature just until they are soft enough to cut and eat. The pie should still be cold when served for the best texture and flavor.

How to freeze

You can freeze the whole pie or individual slices. If the pie has a piped cream cheese border, freeze it uncovered until the border is firm. Once solid, wrap the pie or slices in plastic wrap and foil, then place them in a freezer-safe bag or container.

How to thaw

Individual slices usually thaw in 30 minutes to 1 hour at room temperature. A whole pie will take longer, so the best method is to thaw it overnight in the refrigerator. This keeps the pie cold while allowing it to soften evenly.

FAQs

More no bake pies

• Banana Cream Pie
• Biscoff Cookie Butter Pie
• Ice Cream Pie

No Bake Blueberry Cream Cheese Pie

This no bake blueberry cream cheese pie has a buttery Graham cracker crust, a fluffy cream cheese filling, and a bright blueberry topping. It is easy to prepare, served cold, and perfect for make-ahead dessert.

Servings:
10 slices

Prep Time: 25 mins

Cook Time: 8 mins

Refrigeration Time: 3 hrs

Total Time: 3 hrs 33 mins

Equipment

• Food processor
• Stand mixer or electric hand mixer
• Pie dish

Ingredients

Graham cracker crust

• 14 full sheets Graham crackers, about 2 cups ground crumbs, 213 g
• ⅛ teaspoon kosher salt
• 2 tablespoons brown sugar, optional for a sweeter crust
• 3 oz unsalted butter, melted, 85 g

Blueberry pie filling

• 3 cups blueberries, fresh or frozen, 1 lb, 454 g
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 3 tablespoons granulated sugar, 37 g
• 2 tablespoons cornstarch, 17 g
• A big pinch of kosher salt

Cream cheese filling

• 8 oz cream cheese, room temperature, 227 g
• 1 cup heavy whipping cream, cold, 238 g
• ⅓ cup granulated sugar, divided, 65 g
• ½ teaspoon pure vanilla extract
• Zest of 1 lemon

Instructions

Make the pie crust

• Break the Graham crackers into smaller pieces and process them with the sugar, if using, and salt until fine crumbs form.
• Melt the butter in the microwave for 30 to 45 seconds. Stir until fully melted, then drizzle it into the crumbs while the food processor is running. Process for 10 to 20 seconds, until the mixture resembles wet sand.
• Transfer the crumb mixture to a pie dish. Press it firmly into the bottom and up the sides using the bottom of a small glass or measuring cup.
• Wrap the crust and freeze or refrigerate until ready to fill.

Make the blueberry pie filling

• Add the blueberries, lemon juice, and lemon zest to a medium saucepan.
• In a small bowl, mix the sugar, cornstarch, and salt. Add this mixture to the blueberries and toss to coat evenly.
• Cook over medium heat for 5 to 8 minutes, stirring frequently, until the blueberry filling thickens.
• Remove from the heat and let the filling cool completely.

Make the cream cheese filling

• Beat the cold heavy cream with half of the granulated sugar and the vanilla extract until stiff peaks form. Transfer the whipped cream to another bowl.
• In the same mixer bowl, beat the softened cream cheese with the remaining sugar and lemon zest until creamy and smooth.
• Fold the whipped cream into the cream cheese mixture in 2 to 3 additions until fully combined.

Assemble the pie

• Spoon about two-thirds of the cream cheese filling into the prepared crust. Spread the completely cooled blueberry filling over the top.
• Pipe the remaining cream cheese filling around the edge of the pie, if desired. You may also spread all of the cream cheese filling into the crust and skip the piping.
• Refrigerate for a few hours, until the filling is set. Serve cold.

Notes

• If you do not have a food processor, crush the Graham crackers in a sealed bag with a rolling pin.
• Press the crust firmly into the pie dish so it holds together when sliced.
• For a crunchier crust, blind bake it at 375°F for 15 minutes, then cool completely before filling.
• Any cookie crust that pairs well with blueberries may be used.
• Room temperature cream cheese will blend more smoothly with the whipped cream.
• For a sweeter, less tangy blueberry topping, use less lemon zest and increase the sugar in the blueberry filling to ¼ cup.

Nutrition

Serving: 141g
,
Calories: 382kcal

Nutrition information is automatically calculated and should be used as an approximation.

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