No-bake Blueberry Cream Cheese Pie
With simple ingredients and minimal prep work, this delicious blueberry cream cheese pie is perfect for every occasion. It makes a great last-minute dessert and is sure to be a hit wherever it goes!
Ingredients
For the pie
- 1 Graham cracker crust I like to use homemade graham cracker crust, be you can use a pre-made graham cracker crust, or any store-bought crust.
- 2 blocks cream cheese softened
- 3/4 cup white sugar
- 1/2 cup sour cream
- 1 egg
- 1 tsp vanilla extract
For the blueberry topping
- 1/3 cup white sugar
- 1 tbsp cornstartch
- 2 cups blueberries I like to use frozen blueberries, but you can also use fresh blueberries.
- 1/4 tsp sea salt
- 2 tbsp lemon juice about 1 lemon juiced
- 1/2 tsp vanilla extract
Instructions
- Prepare your graham cracker crust according to the recipe instructions. And set aside until ready to use.
- Place the cream cheese and sour cream in a large bowl, and mix with an electric mixer until smooth and creamy. Add the 3/4 cup sugar, the egg, and the 1 tsp vanilla extract. And beat until well combined. Scrape down the sides of the bowl with a rubber spatula, and mix again.
- Scoop the cream cheese filling into your premade pie crust, and place it in the fridge to chill while you prepare your blueberry topping.
- Place all of the topping ingredients into a small saucepan, and bring to a gentle simmer over medium heat, whisking often. Continue to simmer the mixture until the blueberries have broken down and the mixture has thickened. This sauce should be thick enough to coat the back of a spoon.
- Once thickened, remove the pan from the heat and allow the mixture to cool at room temperature for about 5 minutes, stirring occasionally.
- Remove your pie from the fridge and spoon the blueberry topping over your cream cheese layer, and gently spread it out with the back of a spoon, doing your best to spread it evenly over the whole pie.
- Return the pie to the fridge and chill for 4-6 hours or overnight.
- Cut into 8 slices and serve.
- Enjoy!
Notes
Any leftover blueberry cream cheese pie can in placed in an airtight container or covered in plastic wrap and stored in the fridge for up to 5 days!
This pie is great on its own, but it’s also delicious served topped with whipped cream and lemon zest! I like this recipe best with a graham cracker crust, but you can also use a vanilla wafer crust, a cookie crust, or even a pre-baked regular pie crust. You can also make this recipe in a springform pan, instead of a pie pan.
If you are in a pinch, you can use canned blueberry pie filling instead of making a homemade blueberry topping. If you need a quick last-minute dessert, pick up a pre-made pie crust and canned pie filling. Then all you have to do is prep the smooth cheesecake filling and pop it in the fridge.
You can also make this pie recipe with any of your favorite frozen or fresh berries. Use the same topping recipe as above and simply swap out the blueberries with your favorite berries. I love making a strawberry cream cheese pie too!
Nutrition
Serving: 1sliceCalories: 276kcalCarbohydrates: 48gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 29mgSodium: 187mgPotassium: 84mgFiber: 1gSugar: 35gVitamin A: 143IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!