Blueberry Cream Cheese Pie

Blueberry cream cheese pie is a creamy, no-bake dessert with a sweet berry topping and crunchy graham cracker crust. It’s easy to make, deliciously refreshing, and perfect for any occasion.

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Creamy, sweet, and bursting with juicy berries, this blueberry cream cheese pie is the perfect no-bake dessert. The silky cream cheese filling pairs perfectly with the fresh blueberry topping. It’s easy to whip up and great for any occasion, from potlucks to family gatherings.

This recipe is simple to make with step-by-step photos and clear directions. We’ve included pro tips, tricks, and answers to frequently asked questions to help you get perfect results every time.

This easy blueberry cream cheese pie comes together quickly with no baking required. The creamy filling and juicy blueberry topping make it perfect for summer parties, potlucks, or family gatherings.

You’ll love how the sweet blueberries blend with the smooth, tangy cream cheese. It’s easy to make, looks impressive, and tastes amazing every time.

What you'll need to make this no-bake blueberry cream pie:

For The Blueberry Topping:

• 3 cups of fresh blueberries (approximately 1 pound container)
• 2 tablespoons of cold water
• 3 tablespoons of granulated sugar
• 1 teaspoon of fresh lemon zest
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of cornstarch

For The Cream Cheese Filling:

• 9-ounce (10-inch) pre-made graham cracker crust
• ½ cup of cold water
• 2¼ teaspoons of unflavored gelatin (1 packet from a 1-ounce box. I used the Knox brand)
• 1 cup of heavy whipping cream, very cold
• 12 ounces of cream cheese, softened to room temperature
• 2 teaspoons of vanilla extract
• 2 cups of powdered sugar, sifted

For The Garnish:

• 8-ounce tub of extra creamy Cool Whip whipped topping, thawed

Have some fun with this blueberry pie with cream cheese by swapping out ingredients and adding delicious extras! Its simple to make this pie your own. Here are some of our top ideas:

• Substitute Graham Cracker Crust: Use a cookie crust like crushed vanilla wafers or gingersnaps for extra flavor. Save time by using a ready-made graham crust.
• Add Lemon Zest: Mix lemon zest into the cream cheese filling for a bright, citrusy kick.
• Substitute Blueberries: Try fresh raspberries or blackberries for a different fruity topping.
• Add Whipped Cream: Top the pie with homemade whipped cream for an extra creamy finish.

Follow along with our step-by-step pictures, clear instructions, and helpful tips to make the best blueberry cheesecake pie. We’ve got tricks to make sure your crust stays firm and your filling turns out smooth and creamy. Let’s get started!

To Make the Blueberry Topping

FIRST STEP: In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest.

Stir and allow the berries to heat up and the sugar to melt for about two to three minutes. 

SECOND STEP: In a small bowl, stir together the lemon juice and cornstarch until no lumps remain.

After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another two to three minutes to thicken the liquids.

You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.

THIRD STEP: Transfer the blueberry mixture to a medium bowl and lightly cover it with a piece of plastic wrap.

Allow the berries to cool on the counter for about an hour before adding them to your pie.

To Make The Cream Cheese Filling

FIRST STEP: Remove the plastic covering from the pre-made graham cracker crust and place the crust on a rimmed baking tray.

This will make transporting your pie to and from the refrigerator easier.

SECOND STEP: To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.

Set aside for two to three minutes to thicken.

THIRD STEP: In a large mixing bowl, beat the very cold, heavy whipping cream with an electric mixer for three to four minutes or until stiff peaks form.

You will want to start on low and work your way to high speed. If you start on high, then you run the risk of splattering the loose heavy cream everywhere. Set aside.

FOURTH STEP: In a separate large bowl with a hand mixer, beat the softened cream cheese on medium speed until no lumps remain.

FIFTH STEP: Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated.

Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.

SIXTH STEP: Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain and the mixture is pourable.

SEVENTH STEP: With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture.

Be sure that you fully incorporate the gelatin into the mixture.

EIGHTH STEP: Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula.

You do not want any streaks of whipped cream. Do not overmix.

NINTH STEP: Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top. 

TENTH STEP: Spoon the cooled blueberry mixture onto the cream cheese layer.

Be sure to leave about a half to one inch around the border for the whipped topping garnish.

ELEVENTH STEP: Place the blueberry cream cheese pie into the refrigerator to chill for at least six hours or up to overnight.

TWELFTH STEP: Once your cream cheese blueberry pie has fully chilled and set up, transfer the thawed Cool Whip whipped topping to a large piping bag fitted with a decorative tip.

Pipe swirls along the edges of your pie.

Serve this blueberry cream cheese pie at any time of year! It’s a sweet and creamy treat that works for summer parties, holiday gatherings, or a simple family dessert. Here are the best ways to enjoy this no-bake pie:

• Perfect for summer cookouts: This cool and creamy pie makes a refreshing dessert on a hot day. Serve it after grilled chicken or a plate of juicy pulled pork sandwiches for a sweet finish.
• Great for holiday celebrations: The vibrant blueberry topping makes this pie a showstopper for Fourth of July or Christmas. Pair it with a classic pecan cream pie or rich chocolate fudge for an extra special dessert table.
• A fun treat for kids and adults: Everyone loves the creamy texture and sweet berries in every bite. Serve it with homemade milkshakes or Neiman Marcus cookies for a kid-friendly dessert spread.

Blueberry cream cheese pie has become a reader favorite for good reason. It’s easy to make, irresistibly creamy, and perfect for any occasion. Here’s why this no-bake dessert is so popular:

• Easy to Make: With simple ingredients and clear steps, anyone can whip up this delicious pie in no time.
• No-Bake Convenience: Skip the oven and save time, especially during hot summer days.
• Creamy and Fruity: The smooth cream cheese filling and juicy blueberry topping create a perfect balance of flavors.
• Kid-Approved: Kids love the sweet, creamy taste, while parents appreciate the simple, fuss-free recipe.
• Perfect Year-Round: It’s a refreshing summer treat but also works well as a holiday dessert.

This pie is a go-to recipe when you want something sweet, simple, and guaranteed to impress.

How do I get a smooth cream cheese filling for my blueberry cream cheese pie?
To get a smooth cream cheese filling, make sure the cream cheese is fully softened and mix until no lumps remain.

How long does blueberry cream cheese pie need to chill before serving?
Blueberry cream cheese pie needs at least 4 hours in the fridge to set properly, but overnight works best.

What’s the best way to prevent the crust from crumbling?
To prevent a crumbly crust, press the graham cracker mixture firmly into the pie dish and chill it before adding the filling.

Can I use a hand mixer to make the cream cheese filling?
Yes, a hand mixer works well for the cream cheese filling. Beat on medium speed until the mixture is smooth and creamy.

Why is my blueberry topping runny?
If your blueberry topping is runny, it might need more thickener. Simmer the mixture longer or add a bit more cornstarch.

Should I serve blueberry cream cheese pie cold or at room temperature?
Serve the pie cold for the best texture. The creamy filling stays firm and the blueberry topping holds its shape.

Can I add extra toppings before serving?
Yes, add fresh blueberries, whipped cream, or a drizzle of chocolate just before serving for extra flavor and texture.

What’s the best way to serve this pie for a casual gathering?
Slice the pie ahead of time and serve it on small plates for a laid-back, easy-to-enjoy dessert.

Is this pie better as a dessert or an afternoon snack?
This pie works well for both! Serve it after dinner for a sweet finish or enjoy a slice with coffee.

How can I make the presentation more festive for a special occasion?
Garnish with lemon zest, fresh berries, or a sprinkle of powdered sugar to dress it up for a celebration.

Follow the directions, tips, and tricks below for the best way to store, freeze, and reheat your blueberry cream cheese pie. With the right steps, you can keep your pie tasting fresh and delicious, whether you're saving leftovers or planning ahead.

How should I store leftover blueberry cream cheese pie?
Store leftover pie in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 3 days.

Can I freeze blueberry cream cheese pie?
Yes, you can freeze this pie. Wrap it tightly in plastic wrap, then add a layer of foil. It will keep for up to 2 months.

What’s the best way to thaw frozen blueberry cream cheese pie?
Thaw the frozen pie in the fridge overnight. Avoid leaving it at room temperature to maintain its creamy texture.

Can I make blueberry cream cheese pie ahead of time?
Yes, you can make the pie a day in advance. Store it in the fridge until you’re ready to serve.

How do I keep the crust from getting soggy while storing?
Make sure the pie is completely cooled before covering it. Use a pie container with a tight seal to protect the crust.

How do I reheat blueberry cream cheese pie?
This pie is best served cold, but if you prefer a warm slice, microwave it for ten to fifteen seconds.

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Blueberry Cream Cheese Pie

Blueberry cream cheese pie is a creamy, no-bake dessert with a sweet berry topping and crunchy graham cracker crust. It’s easy to make, deliciously refreshing, and perfect for any occasion.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Refrigerate for 6 hours or overnight 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert, Desserts

Cuisine American

Servings 9

Calories 4690 kcal

Ingredients

  

1x2x3x

Blueberry Topping

• 3 cups fresh blueberries (approximately 1 pound container)
• 2 tablespoons cold water
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Cream Cheese Filling

• 9 ounces graham cracker crust (10-inch)
• ½ cup cold water
• 2¼ teaspoons unflavored gelatin (1 packet from a 1-ounce box (I used the Knox brand))
• 1 cup heavy whipping cream (very cold)
• 12 ounces cream cheese (softened to room temperature)
• 2 teaspoons vanilla extract
• 2 cups powdered sugar (sifted)

Garnish

• 8 ounces extra creamy Cool Whip whipped topping (thawed)

DIRECTIONS

 

• NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.

Blueberry Topping

• In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
• In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
• Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.

Cream Cheese Filling

• Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
• To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps. Set aside for 2 to 3 minutes to thicken.
• In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then you run the risk of splattering the loose heavy cream everywhere. Set aside.
• In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
• Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
• Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
• With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
• Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
• Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
• Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
• Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
• Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.

Notes

• Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store.
• You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
• Make sure your cream cheese is at room temperature, or you will end up with lumps in the creamy filling.
• The pie needs enough time to chill for the gelatin in the cream filling and the blueberry layer to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.

Nutrition

Calories: 4690kcal | Carbohydrates: 539g | Protein: 52g | Fat: 268g | Saturated Fat: 136g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 95g | Cholesterol: 613mg | Sodium: 2370mg | Potassium: 1340mg | Fiber: 16g | Sugar: 382g | Vitamin A: 8311IU | Vitamin C: 50mg | Calcium: 602mg | Iron: 9mg

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