Description

This Blueberry Cream Cheese Pie (No-Bake) offers a delightful combination of flavors with a rich cream cheese filling, sweet blueberries, and a buttery graham cracker crust. Perfect for gatherings, it’s a simple yet impressive dessert that will please any crowd.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 teaspoon vanilla extract

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Instructions

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into a 9-inch deep pie dish to form the crust.
Chill the crust while making the filling.
In a separate bowl, beat the softened cream cheese until creamy.
Gradually add powdered sugar, vanilla extract, and lemon juice, mixing until smooth.
In another bowl, whip the heavy cream until stiff peaks form and fold into the cream cheese mixture.
Spread the filling into the chilled crust evenly.
In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch mixture, and cook until thickened.
Allow to cool for a few minutes, then pour the blueberry mixture over the cream cheese layer.
Chill the pie for a few hours before serving.

Notes

For an even richer flavor, use fresh blueberries if available.
You can substitute the heavy whipping cream with whipped topping for a lighter version.
Make sure to chill the pie for at least 2-3 hours before serving for better slicing.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg