Description
A simple and delicious no-bake blueberry pie made with a graham cracker crust, creamy filling, and a sweet blueberry topping. Perfect for summer and requires no oven time.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar (for topping)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 9-inch pie dish to form a crust. Chill in the fridge for 30 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Spread the filling evenly over the chilled crust. Refrigerate while preparing the topping.
- In a saucepan over medium heat, combine 1 cup of blueberries, 1/3 cup sugar, cornstarch, lemon juice, and water. Cook until thickened, about 5–7 minutes. Stir in the remaining blueberries and let cool.
- Spread the cooled blueberry mixture over the pie filling. Chill for at least 4 hours or overnight before serving.
Notes
- Use frozen blueberries if fresh ones are not available—do not thaw before using.
- For a sweeter crust, add a bit more sugar to taste.
- Make sure the blueberry topping is fully cooled before spreading on the filling to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: no-bake, blueberry pie, summer dessert, cream cheese, easy pie