Creamy Blueberry Pie Recipe – No Oven, All Flavor
A creamy, no bake blueberry pie with a biscuit crust, silky cream cheese filling, and a fruity blueberry topping. Perfect for summer gatherings or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6–8 hours (chill time)
- Yield: 8 slices 1x
Ingredients
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200g digestive biscuits (or Maria cookies)
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100g unsalted butter, melted
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300g cream cheese, softened
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250ml whipping cream
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100g powdered sugar
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1 tsp vanilla extract
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1 can blueberry pie filling or homemade topping (see notes)
Instructions
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Crush the biscuits into fine crumbs and mix with melted butter.
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Press into a springform pan and refrigerate for 30 minutes.
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In a large bowl, beat the cream cheese with powdered sugar and vanilla.
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In a separate bowl, whip cream to stiff peaks. Gently fold into cream cheese mixture.
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Spread the filling over the chilled crust and smooth the top.
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Refrigerate for at least 4–6 hours until firm.
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Top with blueberry pie filling or homemade compote.
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Chill for an additional hour before serving.
Notes
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For homemade topping: Simmer 2 cups blueberries with 1/4 cup sugar, 1 tbsp lemon juice, and 1 tsp cornstarch.
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Store in fridge for 3–4 days.
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Great for making ahead or freezing.