This blueberry cream cheese pie is an easy no-bake dessert that’s ideal for warm-weather gatherings. A silky cream cheese filling, bright blueberry topping, and a buttery graham cracker crust come together for a crowd-pleasing treat.
Are you eating blueberries by the bowlful this season? They’re irresistible. Instead of snacking straight from the pint, try turning those vibrant berries into a simple no-bake blueberry cream cheese pie.
This dessert highlights a creamy sweet filling, a glossy blueberry topping, and a crisp graham crust—light, refreshing, and perfect for summer when you don’t want to heat the oven.
Why you’ll love this blueberry cream cheese pie:
- Totally no-bake—no oven required on hot days.
- Great make-ahead dessert since it needs several hours to chill.
- Works with fresh or frozen blueberries, so it’s flexible year-round.
How to make a graham cracker crust
- Combine graham cracker crumbs, melted butter, and a pinch of salt.
- Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Freeze the crust for about 20 minutes so it will hold its shape when filled.
Notes:
- A store-bought graham crust works fine if you want extra convenience.
- Crush crackers in a food processor or in a sealed bag with a rolling pin; pre-made crumbs also save time.
- Substitute vanilla wafer or sandwich cookie crumbs if you prefer a different flavor.
- If you prefer a traditional pastry crust, blind-bake it first and cool completely before filling.
How to make the cream cheese filling
- Beat room-temperature cream cheese with sweetened condensed milk, lemon juice, vanilla, and a pinch of salt until smooth.
- Pour the filling into the chilled crust and cover loosely.
- Refrigerate for at least 4 hours, or overnight, to set.
Filling tips:
- Bring cream cheese to room temperature to avoid lumps.
- Use sweetened condensed milk—not evaporated milk—so the filling sets and tastes properly sweet and creamy.
How to make the blueberry topping
- Whisk together sugar, cornstarch, water, and lemon juice in a small saucepan.
- Add blueberries and toss to coat.
- Cook over medium heat, stirring frequently, until the mixture boils and thickens—about 10–20 minutes.
- Cool the topping to room temperature, spread over the chilled pie, then chill again until the topping is fully cold.
Taste your berries before you start: if they’re not very sweet, add up to 1/4 cup extra sugar. Frozen berries should be thawed and drained before cooking. The topping will thicken further as it cools; it should remain slightly juicy when chilled.
How to store your pie
Store leftover pie in the refrigerator, covered, for 3–4 days. To freeze slices, wrap them tightly and freeze for up to a month. For cleaner wrapping, freeze individual slices on a parchment- or foil-lined sheet for about an hour to set the filling and topping, then wrap and store.
Defrost frozen slices in the refrigerator overnight or at room temperature until softened. Avoid microwaving to defrost, as it can make the pie warm and change the texture—this pie is best served cold.
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Did you make this blueberry cream cheese pie? Leave a comment and rating if you enjoyed it.
Dessert
American
- 1 1/4 cups graham cracker crumbs*
- 5 tablespoons unsalted butter melted
- 1/8 teaspoon salt
- 1 8-ounce package cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup granulated sugar*
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 2 cups fresh or frozen blueberries**
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Combine the crumbs, butter, and salt and mix until the crumbs are evenly saturated.
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Press into a 9-inch pie plate and freeze for 20 minutes; leave in the freezer while preparing the filling.
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Beat all filling ingredients together until smooth. Pour into the chilled crust and cover loosely.
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Refrigerate at least 4 hours or overnight to set.
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After the pie has chilled, make the topping.
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Stir together sugar, cornstarch, water, and lemon juice in a small saucepan, then add the blueberries and toss to coat.
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Cook over medium heat, stirring often, until boiling and thickened, about 10–20 minutes.
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Cool to room temperature, spread over the pie, and chill until the topping is fully cold.
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Slice and serve.
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Store leftovers covered in the fridge for 3–4 days or freeze individual slices for about a month.
- *If your blueberries are tart, add up to 1/4 cup extra sugar to the topping.
- **If using frozen berries, defrost and drain before making the topping.
- About 1 pint of berries yields 2 cups.
- A store-bought crust is a time-saving option.
- Crush graham crackers in a food processor, with a rolling pin in a sealed bag, or buy pre-crushed crumbs.
- You can substitute vanilla wafer or vanilla sandwich cookie crumbs if you prefer.
- Do not use evaporated milk in the filling; use sweetened condensed milk so the filling sets properly.