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No-bake blueberry cream pie with a graham cracker crust, creamy white cheesecake filling, and glossy blueberry topping swirled across the surface, with one slice removed.

No-Bake Blueberry Cream Pie

Easy No-Bake Blueberry Cream Pie with a crisp graham cracker crust, silky cream-cheese filling, and glossy homemade blueberry topping. Cool, creamy, and ready with just 15 minutes of active time.
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Prep Time 15 minutes
3 hours
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 3 tablespoons sugar
  • For the filling:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping such as Cool Whip, thawed
  • For the topping:
  • 1 cup fresh or frozen blueberries
  • ¼ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Equipment

  • 9-inch pie pan, small saucepan

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan. Chill.
  2. Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy. Gently fold in whipped topping. Spread into the chilled crust.
  3. In a small saucepan, simmer blueberries, sugar, water, and lemon juice until berries begin to burst. Stir in cornstarch slurry and cook until thickened and glossy. Cool completely.
  4. Spoon or swirl the cooled blueberry topping over the filling.
  5. Refrigerate at least 3 hours or overnight. Slice and serve cold.

Notes

Cool the blueberry topping completely before adding. Overnight chill gives the cleanest slices. Keep refrigerated. Excellent make-ahead summer dessert. Refreshing and always a hit.