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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!

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No bake blueberry cream cheese pie on a white plate.

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 to make a blueberry cream pie, including the ingredients for the homemade graham cracker crust, cream cheese filling and the blueberry pie filling.

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!

Blueberries in a saucepan with water, lemon juice, sugar and corn starch.

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.

Blueberries cooked until thickened in a saucepan with water, lemon juice, sugar and corn starch to make a homemade pie filling.

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).

Homemade graham cracker crust pressed into a white pie plate.

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

Cream cheese and vanilla mixed together in a clear bowl until smooth.

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.  

Cream cheese filling spread into a 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.

Blueberry Cheesecake Pie in a white pie plate.

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!

A white pie plate with a delicious pie that has a graham cracker crust, a cream cheese filling and a blueberry pie topping.

How do you store leftover Blueberry Cream Cheese Pie?

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

Slice of blueberry cream cheese pie with a bite out of it on a white plate.
Blueberry Cream Cheese Pie with a dollop of whipped cream and a mint sprig on a white plate.
5 from 2 votes

Blueberry Cream Cheese Pie

Author: Kelsey
Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
8
​With a graham cracker base, cream cheese filling and a layer of homemade blueberry pie filling, this no bake dessert is the perfect ending to any meal!

Equipment

  • 1 pie plate

Ingredients
 

Blueberry Topping

  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 2 cups blueberries fresh or frozen

Graham Cracker Crust (if making homemade)

  • 9 full graham cracker sheets
  • 1/3 cup sugar
  • 1/3 cup butter melted

Cream Cheese Filling

  • One 8 ounce block cream cheese softened
  • 1 teaspoon vanilla
  • One 8 ounce tub whipped topping
  • Additional whipped topping and blueberries for topping optional

Instructions

Make the Blueberry Filling

  • We're making the blueberry filling first as it'll need to cool before adding to the pie.
  • Add the sugar and cornstarch to a medium sized saucepan and whisk until combined.
  • Whisk in the water and lemon juice then stir in the blueberries.
  • Place over medium heat and cook, stirring occasionally until thick and bubbly.
  • Refrigerate until chilled. Meanwhile, make the crust and the cream cheese filling.

Make the Graham Cracker Crust

  • Place the graham cracker sheets in a resealable bag. Use a rolling pin to crush them until they're in small crumbs.
  • Add the sugar and melted butter to the bag and mix until well-combined.
  • Dump into a pie plate and press into the bottom and up the sides of the pan. Set aside.

Make the Cream Cheese Filling

  • Add the cream cheese and vanilla to a mixing bowl (or bowl of a stand mixer).
  • Stir together until smooth.
  • Fold in the whipped topping until well-mixed.
  • Spoon the mixture into the crust and smooth to an even layer.
  • Once the blueberry filling is cool, spread it over the cream cheese layer.
  • Chill for 4+ hours in the fridge.
  • Cut into slices and serve with additional whipped cream and fresh blueberries.

Nutrition

Calories: 332kcal | Carbohydrates: 26g | Protein: 3.5g | Fat: 24.4g | Saturated Fat: 14.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.7g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 129mg | Potassium: 126mg | Fiber: 1.2g | Sugar: 17g | Vitamin A: 756.7IU | Vitamin C: 4.3mg | Calcium: 66.9mg | Iron: 0.5mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




4 Comments

  1. Colleen Randal says:

    5 stars
    I make your Rhubarb muffins all the time. They are our family favorite. Now I am looking at your site and plan to make so many many more of your delights. Thank you so much!!!!

  2. Rita Bina says:

    5 stars
    My husband loves blueberry cream cheese pie. I always make it for his B’day.

  3. Tonya Yager says:

    Can you use heavy whipping cream rather than premade whipped topping?

    1. Yes! Be sure to whip the cream before measuring it out! ~Kelsey