Blueberry Cream Cheese Pie

This no bake Blueberry Cream Cheese Pie has a graham cracker crust, creamy filling and a sweet blueberry topping everyone LOVES! It’s a pie you’ll wanna make again and again!

One of the most popular recipes here at Dance Around the Kitchen is my Blueberry Cream Cheese Bars….which is no surprise as they’re DELICIOUS!  However, when blueberry season rolls around, it tends to be warm out so I love any recipes that don’t require the oven.  

Blueberry Cream Cheese Pie with graham cracker crust is the ultimate no-bake pie for all the summer gatherings – potlucks, reunions, cookouts and everything in between!

Ingredients Needed (Ingredient amounts can be found in recipe card below)

• Graham Crackers – Feel free to change it up by using 1 1/2 cups vanilla wafers (crushed up) instead
• Sugar – Regular granulated sugar
• Butter – I like using salted butter to balance out the sweetness of the topping
• Cream Cheese – You’ll want to make sure it’s at room temperature so it is easy to mix
• Vanilla Extract
• Whipped Topping – aka Cool Whip (thawed)
• Corn Starch
• Water
• Lemon Juice – You could also add an additional tablespoon of lemon zest for a more pronounced lemon flavor
• Blueberries – Fresh or frozen blueberries works great

How to Make Blueberry Cream Cheese Pie

Make the Blueberry Filling

First, make the blueberry sauce so it has time to cool before topping the pie.  You can opt to use a canned pie filling, but I just love the outstanding blueberry flavor in this homemade mixture!

First, whisk the sugar and corn starch together in a medium saucepan.  This is super important so you don’t get clumps in your blueberry mixture.  Next, whisk in the water and lemon juice and finally stir in the blueberries.

Heat the mixture over medium heat, stirring occasionally until the mixture starts boiling.  Let the filling thicken, then remove it from the heat.  Now refrigerate the pie filling until cooled.  If you’re in a hurry, pour it into a shallow bowl so it cools more quickly.

Make the Graham Cracker Crust

If you’re looking for a shortcut, you can certainly use a store-bought crust.  However, there’s just something about a homemade graham cracker crust that has such great flavor and texture!!  Here’s how to make it.  

You can use a resealable bag and a rolling pin OR a food processor to crush the graham crackers.  Once they’re in fine crumbs, mix in the sugar and melted butter.  (If you’re using store-bought graham cracker crumbs, use about 1 1/2 cups crumbs).

Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Some people like to bake their graham crust until golden brown for a little more crunch.  Feel free to do so, but make sure the crust is cool before adding the next layer.

Make the Cream Cheese Mixture

First, you’ll want to make sure the cream cheese is softened.  Then add the vanilla extract and stir until smooth.  I find it easiest to use an electric mixer or a stand mixer.  Next, fold the whipped topping into the cream cheese and once smooth, spoon into the graham cracker crust.  

Spread carefully so you don’t mess up the graham cracker crust.  Lastly, spread the blueberry filling on top and refrigerate.  I find it best to refrigerate for 4+ hours to give the pie time to set up.

How to Serve No Bake Blueberry Pie

I love adding a little garnish to the top of a pie.  You can either pipe whipped topping around the top of the pie or serve the individual slices to be garnished to everyone’s liking!  Add a few more fresh berries and a mint sprig for a fancy flair!

How do you store leftover Blueberry Cream Cheese Pie?

Cover the pie with plastic wrap and refrigerate for 3-5 days.