Blueberry Cream Cheese Pie – Light & Fruity Summer Dessert

This Blueberry Cream Cheese Pie is a refreshing, no-bake (or lightly baked) dessert that combines a creamy cheesecake-style filling with a bright, summery blueberry topping. It’s elegant, fruity, and perfect for warm-weather gatherings or a sweet but light treat.

Why You’ll Love This Recipe

• Smooth, tangy cream cheese filling balanced by sweet blueberry compote.
• No-bake (or minimal oven use), making it easy to prepare without heating up your kitchen.
• Beautiful presentation: the deep blue of the blueberry layer contrasts beautifully with the creamy base.
• Flexible: works with fresh or frozen blueberries.

Recipe Details

• Prep Time: ~20 minutes
• Chill Time: ~4+ hours (or overnight)
• Total Time: ~4 hours 45 minutes (including chilling)
• Yield: ~8–10 slices (for a 9″ pie)
• Category: Dessert / Pie
• Method: No-bake filling + stovetop for topping (or baked crust if desired)
• Diet: Vegetarian
• Keywords: blueberry cream cheese pie, no-bake cheesecake pie, summer dessert

Ingredients You’ll Need

Here’s a typical ingredient list (adapted from similar recipes):

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted

For the Cream Cheese Filling

• 8–12 oz (225–340 g) cream cheese, softened
• ¾ cup powdered/confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup (237 ml) heavy whipping cream, very cold, whipped to soft peaks
• 1 teaspoon lemon juice (optional, for brightness

For the Blueberry Topping

• ~2 to 2¼ cups fresh or frozen blueberries
• 2 teaspoons cornstarch
• 2 teaspoons lemon juice (or more, to taste)
• 2 tablespoons granulated sugar (or as needed)

Optional Garnishes

• Whipped cream
• Extra fresh blueberries
• Lemon zest

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Instructions

1. Make the Crust
   • Mix the graham cracker crumbs with the sugar.
   • Add the melted butter and stir until well combined, then press into the bottom (and optionally up the sides) of a 9″ pie pan.
   • Chill the crust while you prepare the filling (or bake briefly if you prefer a firmer base).
2. Prepare the Cream Cheese Filling
   • Using a mixer, beat the softened cream cheese with the powdered sugar and vanilla until smooth and creamy.
   • In another bowl, whip the cold heavy cream until it forms soft peaks.
   • Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate. Optionally, stir in a little lemon juice for a bit of freshness.
   • Spread the filling evenly over the chilled crust.
3. Make the Blueberry Topping
   • In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
   • Cook over medium heat, stirring, until the blueberries break down and the mixture thickens.
   • Remove from heat and let it cool to room temperature.
4. Assemble the Pie
   • Once the topping is cooled, spoon it over the cream cheese layer. You can swirl or smooth it out, depending on your style.
   • Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight, so everything sets well.
5. Serve
   • Before serving, top with whipped cream, extra blueberries, or a little lemon zest if you like.
   • Use a sharp knife dipped in hot water (then wiped dry) to make clean slices.

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You Must Know

• The cream cheese filling is best when the cream cheese is very soft and the whipped cream is cold — this helps make a light and airy texture.
• Cooling the blueberry topping before adding it helps prevent the cream cheese layer from melting or becoming runny
• Chill the assembled pie long enough — 4 hours or more ensures it’s fully set and easy to slice

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Storage Tips

• Store in the fridge in an airtight container or covered with plastic wrap. Best eaten within 3–4 days. Sally’s Baking
• If freezing, you can freeze slices: wrap each slice well in plastic, then in foil. Thaw in the refrigerator before serving.
• Re-chill in the fridge for 30 minutes before serving again, if needed.

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Ingredient Substitutions

• Use a shortbread or pastry crust instead of graham crackers.
• Swap regular sugar for a natural sweetener (honey or maple syrup) in the filling.
• Use frozen blueberries instead of fresh — just rinse and slightly thaw before cooking.
• Add a splash of lemon extract or zest to the filling for more citrus brightness.

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Serving Suggestions

• Serve with a dollop of freshly whipped cream.
• Add a few lemon or mint leaves for a decorative touch.
• Pair with a light dessert wine or iced tea in the summer.

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Pro Tips

• Chill your whisk or mixer bowl before whipping the cream — it helps the cream form better peaks.
• Use a silicone spatula to gently fold the whipped cream into the cream cheese base without deflating it.
• If the blueberry mixture is very thick, you can thin it slightly with a teaspoon of water or lemon juice while cooling.

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Frequently Asked Questions

→ Can I bake this pie?
Yes — some versions bake the cheesecake-like base in a pre-baked crust, then add the blueberry topping after.

→ Can I use frozen blueberries for the topping?
Absolutely — frozen blueberries work well. Just thaw a little or cook them a bit longer if they release a lot of liquid.

→ Will the filling be too runny?
If you fold the whipped cream slowly and chill well, it should firm up. Cooling the blueberry sauce before adding it also helps.

→ Can I make a mini or individual version?
Yes — you can make this recipe in smaller tart pans or individual glasses (as a parfait) by scaling down the quantities.

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Final Thoughts

This Blueberry Cream Cheese Pie is such a lovely summer dessert — creamy, fruity, and elegant, yet surprisingly simple to make. It’s a great balance of richness and freshness, and perfect for making ahead for guests or just for a special treat at home.

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