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–+ servings
Blueberry cream cheese pie on a plate with a fork resting on it.

No Bake Blueberry Cream Cheese Pie

Recipe by: Erin Gierhart
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.
5 from 1 vote
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
 

  • 2 packages (452 grams) (8 ounces each) full-fat cream cheese softened to room temperature
  • 1 14-ounce can (396 grams) sweetened condensed milk
  • ⅓ cup (79 ml) lemon juice
  • 2 teaspoons (9.86 ml) vanilla extract
  • 1 graham cracker crust 9-inch

Blueberry Pie Filling

  • ⅓ cup (67 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • 2 cups (284 grams) blueberries (10 ounces)
  • ¼ cup (59 ml) water
  • 2 tablespoons (30 ml) lemon juice

Instructions
 

  • In a large bowl, beat the cream cheese on medium-high speed using a stand or hand mixer, until the cream cheese is light and fluffy.
    2 packages (8 ounces each) full-fat cream cheese
  • Reduce your mixer speed to low and slowly add in the sweetened condensed milk, lemon juice, vanilla extract and stir until they are completely mixed in.
    1 14-ounce can sweetened condensed milk, ⅓ cup lemon juice, 2 teaspoons vanilla extract
  • Pour the cream cheese mixture into your prepared graham cracker crust. Place in the refrigerator for at least 4 hours.
    1 graham cracker crust

Blueberry Sauce

  • Whisk the sugar and cornstarch in a medium saucepan.
    ⅓ cup granulated sugar, 2 tablespoons cornstarch
  • Add the blueberries, water, and lemon juice. Cook over medium heat, stirring frequently, for about 5 minutes, until the sauce is bubbling and has thickened.
    2 cups blueberries, ¼ cup water, 2 tablespoons lemon juice
  • If it becomes too thick, stir in one additional tablespoon of water.
  • Remove from the stove and cool to room temperature. Once cool, pour the sauce over the cream cheese pie and continue refrigerating until ready to serve.

Notes

Store in the refrigerator for up to 5 days.
To get smoother slices, freeze the pie for 15 minutes before cutting.
Customize with your favorite fruit toppings. It's delicious with cherry or strawberry pie filling.
Graham Cracker Crust: A store-bought graham cracker crust can be used. If you would like to make your own graham cracker crust, then mix:
  • 1 ¼ cups (125 grams) of graham cracker crumbs
  • ¼ cup (50 grams) of granulated sugar
  • 6 tablespoons of melted butter (85 grams)
  • ⅛ teaspoon of salt.
Press into the bottom and sides of a pie dish, packing it in very firmly, and bake at 350°F (177°C) for 7-8 minutes. Cool completely before preparing the filling. Alternatively, you can make this a completely no-bake recipe by refrigerating the crust for 2 hours rather than baking it.

Equipment

Course Dessert
Cuisine American
Servings 8
Calories 371 kcal

Nutrition

Calories: 371kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 279mg | Potassium: 144mg | Fiber: 1g | Sugar: 19g | Vitamin A: 780IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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