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Blueberry Cream Cheese Pie

A delightful no-bake dessert that combines rich cream cheese with fresh blueberries, creating a refreshing and flavorful pie perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Provides a satisfying crunch.
  • 0.5 cups unsalted butter, melted Adds richness and helps bind the crust.
For the filling
  • 1 cup cream cheese, softened Heart of the pie, offering creaminess.
  • 1 cup powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1 cup heavy whipping cream Brings an airy texture to the filling.
For the topping
  • 2 cups fresh blueberries The star of this dessert.
  • 0.25 cups granulated sugar Helps sweeten and release juices from the blueberries.
  • 1 tablespoon lemon juice Provides a zesty kick.

Method
 

Preparation of the crust
  1. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended.
  2. Press this mixture into the bottom of a pie dish to create an even crust.
  3. Allow it to chill in the refrigerator for about 10 minutes to firm up.
Preparation of the cream cheese mixture
  1. While the crust chills, beat the softened cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.
Whipping the cream
  1. In a separate bowl, whip the heavy cream until stiff peaks form.
Combining mixtures
  1. Gently fold the whipped cream into the cream cheese mixture.
Assembling the pie
  1. Pour the cream cheese filling into the chilled crust.
  2. Smooth the top evenly with a spatula.
Making the blueberry topping
  1. In a saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice.
  2. Cook until the blueberries release their juices and the mixture thickens slightly, then let it cool.
Finishing touches
  1. Once cooled, pour the blueberry mixture over the cream cheese filling, spreading it evenly.
  2. Refrigerate the pie for at least four hours or until set.
  3. Slice and serve chilled.

Notes

Use fresh blueberries for the best flavor. If using frozen, thaw and drain excess liquid. Garnish with mint leaves or additional blueberries for flair.