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Blueberry Cream Cheese Pie is a no bake, layered pie dessert that is light, creamy and absolutely divine! It is completely homemade with a graham cracker crust, silky cream cheese filling and luscious blueberry pie topping. This pie is so easy to pull together and makes the perfect summer dessert!
I'm literally losing my mind over this pie.
This pie is absolutely heavenly and is hands down my favorite no bake dessert ever! And when I say no bake, I mean it. You don't even need to bake the crust! Simply assemble the ingredients and give it some chill time.
How to make Blueberry Cream Cheese Pie
This pie requires a good handful of ingredients, but each plays a very important role in balancing out the flavor and texture of the pie.
- Plain graham crackers - you could also use vanilla wafers.
- Granulated sugar
- Butter - salted or unsalted will work here. I used salted and it added a nice touch of flavor.
- Cream cheese - full fat works best and makes this pie super creamy.
- Sour cream - Greek yogurt could be used but the tang of sour cream pairs perfectly here.
- Heavy cream - homemade whipped cream gets folded into the cream cheese making the cheesecake part of this pie completely ethereal.
- Lemon juice - don't skimp on this! The acid offsets the heaviness from the fats & dairy. It makes a HUGE difference!
- Vanilla extract
- Blueberries (fresh or frozen - I used frozen and I recommend Wyman's brand Maine blueberries - they truly are the best!)
- Cornstarch - needed to thicken the blueberry mixture
The first step to making this fantastic Blueberry Cream Chees Pie is making the crust. To make this recipe easier, you certainly could buy a pre-made graham crust but I like to make my own.
Because this crust is no bake, it's very important to press the graham cracker crumbs very firmly into the pie dish. There is some melted butter involved which will help it stay in place, but otherwise the mixture is very crumbly. It's also important to freeze the crust as instructed so it sets. Don't skip that step!
The Cream Cheese Filling
To make the cheesecake filling, simply blend the cheesecake ingredients in a food processor. You could mix them by hand but I promise you, it comes out ULTRA smooth and silky when made in the food processor.
After you add the cream cheese filling to the pie crust, allow the pie to chill for a few hours to overnight (did I mention this is a great make-ahead dessert?!)
To lighten the filling, the next step is to fold in the whipped cream. Be sure to fold gently so it stays airy!
And about that blueberry topping...
I love making fruit topping - it's just so darn easy! I keep a lot of fruit in my freezer and this is a great use for it (be sure to check out my homemade cherry pie filling recipe).
To make the blueberry topping all you need to do is cook down the fruit with a little sugar, water and cornstarch.
You can use fresh or frozen blueberries for this recipe. I always have frozen blueberries in my freezer. You don't even need to thaw them - just toss them in the pot!
Once the blueberry topping cools down and you're ready to serve, spread it generously on top of the cream cheese mixture.
What's the difference between blueberry cream cheese pie and blueberry cheesecake?
Good question! At first, I thought the same thing. They both technically contain the same components.
My recipe here uses everything you'd find in a blueberry cheesecake, but blueberry cream cheese pie is scaled down to fit in a pie shell vs. a cheesecake which is usually thicker and taller in size.
Many other recipes for blueberry cream cheese pie use a flaky pie crust. I suppose the crust is what really makes this a "pie" rather than a cheesecake.
I broke the rules a bit and made a graham crust because I like graham crusts WAY better than regular pie crusts.
You can easily make some substitutions in this recipe, especially since it's no bake (I mentioned a few of these earlier in the post).
Let's start with the crust.
The crust can be swapped out for whatever you like. A more 'traditional' blueberry cream cheese pie may use flaky pastry for the crust.
You can also swap out the graham crackers for other cookies: vanilla wafers, chocolate wafers, gingersnaps, lemon snaps and even cinnamon grahams would all be good choices!
This pie doesn't need a lot of sugar (it's not too sweet in my opinion) so you can easily exchange the regular sugar for stevia or erythritol to make this a low sugar dessert.
You'll need to keep the cream cheese (full fat works best) but you can swap out the sour cream for Greek yogurt. Greek yogurt would still give you that tang and richness that sour cream has.
Lastly, I encourage you to use this base pie recipe and swap out the fruit for whatever you like most or whatever is in season! The great thing about cheesecake is you can pretty much top it with anything (cream cheese is a wonder ingredient - I swear!)
Try these fruits (frozen or fresh!)
- Black cherries
If you are going to be experimenting with different fruit, be sure to be mindful to adjust the consistency accordingly when making the filling. Some fruits have more/less water content so it may alter the amount of cornstarch you need.
If you find that the mixture is too watery or thin you can add more cornstarch (in a small cup, mix 1 tablespoon of water and ½ tablespoon of cornstarch, THEN add it to the pot with the fruit).
If the mixture is too thick, add a splash of water to thin it out.
Can you freeze this pie?
Yes! And you can serve it frozen too which is great for extra hot summer days! If you want to try this pie frozen, remove it from the freezer and allow it to thaw at room temp for 15 minutes or so.
How to serve this amazing pie
This pie needs no sidekick. It is a simple, rustic pie that checks off all the things you'd want in a dessert.
Crumbly, creamy, tangy, sweet, fruity - no need for extra whipped cream swirls on top or a scoop of ice cream. No need to dress it up or get fancy.
Take my advice and just serve a slice on a plate.
Graham Cracker Crust
- 12 sheets of graham crackers
- ⅓ c granulated sugar
- ½ c butter (melted) - unsalted or salted is fine
- ¾ c heavy whipping cream (cold)
Cream Cheese Filling
- 16 oz cream cheese (softened)
- ¼ c sour cream (slightly room temp)
- ⅔ c powdered sugar
- ½ tsp vanilla extract
- 2 tsp lemon juice
- 2 Tbsp cornstarch
- ½ c granulated sugar
- Pinch of salt
- ¼ c water
- 4 c blueberries (fresh or frozen, no need to thaw if frozen)
- Juice of ½ a lemon (whatever you can get from the lemon is fine, no measurement here, this is just to add a pop of freshness!)
- 1 Tbsp butter- unsalted or salted is fine
- Prepare a pie dish by lightly spraying with nonstick cooking spray. I used a pie dish with higher sides which worked wonderfully with this recipe. If your pie dish has low sides, you may not be able to fit all of the crust and filling (which makes a great snack for you!!)
To Make the Crust
- In the bowl of a food processor, add the graham crackers. Pulse until the crackers are large, coarse crumbs. Then add the sugar and pulse until you achieve fine crumbs.
- Pour the crumbs into a large bowl and add the melted butter. Stir until all the butter is mixed with the crumbs.
- Press the crumb mixture firmly into the bottom and sides of the pie dish. The tighter you pack it, the sturdier your pie will be when you go to slice it!
- Once finished, pop the crust into the freezer for 20-30 minutes.
To Make the Cream Cheese Filling
- When the crust is just about ready, make the cream cheese/cheesecake mixture.
- In a large bowl, make the whipped cream by beating the cold whipping cream to stiff peaks using a hand mixer (or a stand mixer). Set aside.
- In the bowl of a food processor, add the softened cream cheese. Pulse until smooth.
- Add the sour cream and pulse until incorporated with the cream cheese.
- Next, add the powdered sugar, vanilla and lemon juice and pulse until well mixed.
- Place the cream cheese mixture into a large bowl.
- Fold the whipped cream into the cream cheese mixture using a spatula, until fully incorporated.
- Pour the filling into the pie crust and smooth it out using a spatula, into an even layer.
- Cover with plastic wrap and place in the fridge to set & chill for 1-2 hours.
To Make the Blueberry Topping
- In a medium pot, add the cornstarch, sugar and salt. Whisk together.
- Then, add the water. Give it a quick stir with the whisk to ensure there are no clumps of cornstarch.
- Lastly, add the blueberries.
- On medium heat, cook the mixture until it begins to bubble.
- Keep on a low boil until the mixture thickens significantly. It may take up to 10 minutes (see notes for more about consistency).
- Remove from the heat and stir in the lemon juice.
- Then, stir in the butter until fully melted and mixed with the filling.
- Set the mixture aside to cool completely (about 40 minutes).
When ready to serve, spread the cooled blueberry topping evenly on top of the cream cheese filling leaving a 1 inch border of cream cheese filling around the pie.
All components can be made in advance and stored in the refrigerator until needed.
I found that over time, the blueberry topping juice can bleed into the cream cheese part so for the best presentation, store the topping separately and wait to add the fruit to the pie until ready to serve.
Recipe by Owlbbaking.com
- Salted butter will add more flavor to this dish but unsalted can also be used.
- If you find that the topping mixture is too watery or thin, you can add more cornstarch. In a small cup, mix 1 tablespoon of water and ½ tablespoon of cornstarch until no clumps remain, then add it to the pot with the fruit. Cook for several more minutes and it should thicken even more. If it's still not thick enough, repeat with more cornstarch.
- If the mixture is too thick, add a splash of water to thin it out.
- Can be made up to 2 days in advance.
- This pie is freezer friendly!
- Prep Time: 25 minutes + 1.5 hrs chill time
- Cook Time: 0 min
- Category: Pies
- Method: No bake
Keywords: cream cheese pie, no bake desserts, no bake cheesecake, cheesecake pie, blueberry cheesecake, cheese pie, blueberry cheesecake, blueberry dessert recipes