Blueberry Cream Cheese Pie

5 from 2 votes

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!

Prep Time30

Cook Time5

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: no bake, pie

Servings:

Calories: 332kcal

Author: Kelsey Byrnes

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.

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