1. Can I use store-bought graham cracker crust?

Absolutely! A pre-made crust works great if you're short on time. Just make sure it's 9 inches and deep-dish if possible to hold the filling and blueberry topping.

2. Can I make blueberry cream cheese pie ahead of time?

Yes — and you should! This pie is best when chilled for at least 8 hours, so it’s a perfect make-ahead dessert. It holds up well in the fridge for up to 5 days.

3. Can I freeze blueberry cream cheese pie?

Yes. Once fully assembled and chilled, wrap the pie tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving. The texture holds up surprisingly well.

4. How do I keep the filling from being too soft?

Make sure your whipped cream is stiff and your cream cheese is brick-style, not spreadable. Also, don’t skip the refrigeration step — it’s crucial for structure.

5. Can I use low-fat cream cheese?

You can, but your blueberry cream cheese pie may be less firm and slightly tangier. Full-fat brick cream cheese gives the best texture and flavor.

6. What other fruits can I use in place of blueberries?

Strawberries, cherries, and even a mixed berry blend work well. Just adjust the sugar and cornstarch slightly depending on the fruit’s moisture content.

7. How do I make clean slices?

Use a sharp knife and wipe the blade clean between each slice. Refrigerate the pie at least overnight to help it firm up for neater serving.

8. Can I make blueberry topping in advance?

Yes. You can prep the blueberry topping 1–2 days ahead and refrigerate it. Let it come to room temperature before spreading it on the pie.

9. Do I need to bake the crust?

A quick 15-minute bake helps the crust hold together better, especially with a creamy filling. But for an ultra-speedy no-bake version, chilling the crust for 1 hour can work.

10. Is blueberry cream cheese pie the same as cheesecake?

Not quite. Cheesecake is usually baked, denser, and firmer. Blueberry cream cheese pie is lighter, no-bake, and combines whipped cream for a fluffier texture.

Blueberry Cream Cheese Pie: 5-Star No‑Bake Delight

Description

This no-bake Blueberry Cream Cheese Pie is a creamy, fruity, and fuss-free dessert that’s perfect for make-ahead entertaining. With a buttery graham cracker crust, silky whipped cream cheese filling, and a sweet, jammy blueberry topping — it’s an irresistible slice of summer that can be made year-round.

Ingredients

Scale

Blueberry Topping:

2 1/4 cups (315g) fresh or frozen blueberries (do not thaw)
2 tablespoons (25g) granulated sugar
2 teaspoons lemon juice
2 teaspoons cornstarch

Graham Cracker Crust:

1 1/2 cups (180g) graham cracker crumbs
1/4 cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted

Cream Cheese Filling:

1 cup (240ml) cold heavy cream
12 oz (339g) full-fat brick cream cheese, softened
3/4 cup (90g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
Optional: whipped cream for garnish

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Instructions

Make the Topping:
In a small bowl, dissolve cornstarch in lemon juice. In a saucepan, heat blueberries and sugar over medium heat for 3 minutes. Stir in cornstarch mixture and cook 2 more minutes, until thickened. Remove from heat and cool completely.
Prepare the Crust:
Preheat oven to 350°F (177°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish. Bake for 15 minutes and cool for 15 minutes.
Make the Filling:
Whip heavy cream to stiff peaks. In another bowl, beat cream cheese until smooth. Add sugar, vanilla, and lemon juice. Fold in whipped cream gently until fully combined.
Assemble the Pie:
Spread the cream cheese filling into the crust. Top with cooled blueberry mixture. Cover and refrigerate for at least 8 hours, or overnight.
Serve:
Slice with a sharp knife, wiping between cuts. Garnish with whipped cream if desired. Store leftovers in the fridge up to 5 days or freeze for up to 3 months.

Notes

Make topping 1–2 days in advance and refrigerate.
Use brick-style cream cheese — not spreadable.
Gluten-free graham crackers can be substituted.
For a vegan version, use coconut whipped cream and vegan cream cheese.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake / Chill
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 21g
Sodium: 230mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg