This no-bake blueberry cream cheese pie is the perfect choice if you're looking for a refreshing make-ahead dessert that is easy to prepare. It combines a velvety cream cheese filling with a homemade blueberry sauce, all nestled in a crisp graham cracker crust.

Slice of pie with graham cracker crust, creamy cheesecake filling, and blueberry pie filling.

Cherry Cream Cheese Pie has always been my go-to patriotic dessert for Memorial Day and Independence Day. But I recently made it with a blueberry topping, and I love it even more!

This version uses the same simple cheesecake filling, which takes just a few minutes to mix before being poured into a graham cracker crust.

The star of this version is the topping, which uses fresh or frozen blueberries and cooks for about 5 minutes. It's so easy to make, and it bursts with a fresh, bright flavor that perfectly complements the creamy filling.

This no-bake blueberry cream cheese pie is ideal for barbecues, pool parties, and any summer gathering where you want to serve a crowd-pleasing dessert without spending a ton of time in the kitchen.

This mixed berry pie is another tasty treat if you want to make the most of berry season! And if you are looking for a baked cheesecake, you can't beat this blueberry crumble cheesecake.

Ingredient Information

Lebeled ingredients in individual bowls.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Cream Cheese -Use room temperature, full-fat cream brick cheese. Avoid using low-fat varieties, as they can lead to a runny filling.

Sweetened Condensed Milk - This sweetens the filling and gives it a creamy texture.

Lemon Juice - You'll need 4-5 large lemons. They add a bright flavor that balances the sweetness in the filling and topping, and the acid helps thicken the filling. If you prefer, you can substitute lime juice.

Blueberries - During blueberry season, look for firm, fresh blueberries with a deep blue color. If quality fresh berries are not available, you can use frozen blueberries.

Cornstarch - Cornstarch thickens the pie filling. Tapioca can be substituted, but it may result in a cloudy filling.

Graham Cracker Pie Crust - Use a store-bought crust or follow the instructions in the notes section of the recipe card if you want to make your own.

Pro Tip: Brands can affect the result. Philadelphia cream cheese has less water content than some other brands, and I recommend it for this recipe.

How to Make Blueberry Cheesecake Pie

Prepare the Filling

Use room-temperature cream cheese that has softened enough to become light and fluffy when beaten for the best results.
In a large mixing bowl, beat the cream cheese at medium-high speed with an electric mixer (a hand or stand mixer will work) for about a minute or longer if it is still slightly chilled.
Continue beating until the cream cheese is completely smooth, with no visible lumps remaining.
Pour the cream cheese mixture into a prepared crust and refrigerate.

4 images showing the steps to make the cheesecake filling.

Make Homemade Blueberry Pie Filling

Whisk the sugar and cornstarch in a medium saucepan. This helps incorporate the cornstarch so it doesn't create lumps in the sauce.
Add the blueberries, water, and lemon juice and stir continuously while cooking over medium heat.
The blueberries will release their juices, and then the mixture will become bubbly and thick.
If it is too thick, add a tablespoon or two of water.
Remove the blueberry filling from the heat and let it cool to room temperature.

2 images: A saucepan with sugar and cornstarch whisked together, and the finished sauce in a pan.

Refrigerate

Once the blueberry pie filling has cooled, spoon it over the cream cheese pie and return the pan to the refrigerator for at least 2 hours.
If desired, pipe some whipped cream around the edges before serving.

Whole pie with blueberries scattered around.

Expert Tips

Use room-temperature cream cheese so it blends smoothly into the filling. Using cold cream cheese may result in a lumpy filling.
The cream cheese filling should be refrigerated for at least 4 hours for it to set fully.
Cool the blueberry sauce at room temperature. If you put it in the refrigerator to cool, it may thicken to the point where it is difficult to spread.
Serve without a few hours of topping with the pie filling. Over time, the sauce may start to bleed into the cream cheese.
Place the pie in the freezer for about 15 minutes before serving if you want to cut smooth slices.
Make cheesecake bars by doubling the cheesecake and pie filling and using a 9x13 graham cracker crust.

Slice of blueberry cream cheese pie on a plate with a bite on a fork, and a ceramic basket filled with blueberries.

Storage

You can cover leftover Blueberry Cream Cheese Pie with plastic wrap and store it in the refrigerator for up to five days.

If you want to freeze the pie, I recommend doing so without topping it. Wrap the pie pan in plastic wrap and then heavy-duty aluminum foil and freeze it for up to 3 months. Thaw in the refrigerator overnight, then top with pie filling before serving.

More No-Bake Recipes

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Ingredient Information

How to Make Blueberry Cheesecake Pie

Expert Tips

Storage

More No-Bake Recipes

Recipe