No Bake Blueberry Pie – Easy, Elegant & Delicious
This no-bake blueberry pie features a buttery graham cracker crust, creamy cheesecake filling, and a glossy blueberry topping. A perfect summer dessert that’s easy, cool, and packed with fresh flavor.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 7minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices 1x
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp unsalted butter, melted
For the Filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1½ cups whipped topping or whipped cream
For the Blueberry Topping:
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2 cups fresh or frozen blueberries
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¼ cup sugar
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tbsp cornstarch + 2 tbsp water
Instructions
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Combine crust ingredients and press into a 9-inch pie dish. Chill for 30 minutes.
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Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
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Spread filling over crust and chill.
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In a saucepan, cook blueberries, sugar, lemon juice, and zest. Add cornstarch slurry. Simmer until thickened.
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Cool topping, then spread over pie. Chill at least 4 hours.
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Slice and serve chilled with optional whipped cream or garnish.
Notes
Use gluten-free crust if needed. Make up to 2 days in advance. Best served cold.