No Bake Blueberry Cream Pie
This No Bake Blueberry Cream Pie is the perfect easy treat for summer, or anytime! A graham cracker crust is topped with a blueberry and cream cheese filling, then finished with a whipped cream topping. You don’t even need to turn on your oven for this one!
For more easy Dessert Recipes, be sure to check out my Kool Aid Pie, Easy Cherry Chocolate Cake, and Birds Nest Cookies.
This Blueberry Cream Pie recipe was shared with me by a dear friend who made it for my family after my third child was born. My kids went crazy for it, and it barely lasted a couple of hours after she dropped it off!
It’s kind of special for me to share this recipe today, as she herself is due with her newest babe any day now!
The true beauty of this pie is how refreshing it is on a hot summer day. It’s no bake, so you don’t have to heat up the house by turning on the oven to make it!
And there is nothing better than a delicious no bake dessert in the summer time. In addition to this blueberry cream pie, I also love to make a Cool Whip Cheesecake or some Easy Banana Pudding when the temperatures are soaring!
Ingredients for Blueberry Cream Pie
- graham cracker crumbs
- melted butter
- granulated sugar
- blueberry pie filling
- cream cheese
- powdered sugar
- whipped topping
How to Make Blueberry Cream Pie – Step by Step
- Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
- In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
- Spread the rest of the container of whipped topping over the top of the pie. Chill the pie covered with plastic wrap in the refrigerator for at least two hours before serving. Cut into slices and enjoy!
Tips and Notes
- You can make this recipe even easier by using a pre-made graham cracker crust. Homemade always has the best flavor, but store bought totally works in a pinch!
- You can use a different flavor of pie filling in place of the blueberry filling. Strawberry, cherry, or blackberry would work great here!
- Feel free to lighten-up this blueberry cream pie a bit by using light cream cheese and light whipped topping.
- This pie is freezer friendly. Prepare as instructed, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator before serving.
- You can sprinkle a little lemon zest over the top of the pie right before serving for some extra pizazz!
More Delicious Blueberry Recipes
- Mini Fruit Pizzas
- Baked Blueberry Oatmeal Cups
- Blueberry Muffins
- Lemon Blueberry Dump Cake
- Fluffy Blueberry Buttermilk Pancakes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: No Bake Blueberry Cream Pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/3 cup granulated sugar
Filling
- 8 ounce block cream cheese, softened
- 1 cup powdered sugar
- 21 ounce can blueberry pie filling
- 8 ounce container frozen whipped topping, thawed and divided
Instructions
- Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
- In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
- Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!
Notes
-
You can make this recipe even easier by using a pre-made graham cracker crust. Homemade always has the best flavor, but store bought totally works in a pinch!
- You can use a different flavor of pie filling in place of the blueberry filling. Strawberry, cherry, or blackberry would work great here!
- Feel free to lighten-up this pie a bit by using light cream cheese and light whipped topping.
- This pie is freezer friendly. Prepare as instructed, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator before serving.
- You can sprinkle a little lemon zest over the top of the pie right before serving for some extra pizazz!
I made this pie for my family this weekend and we all loved it! Can’t beat a no bake recipe- so simple to put together and this tasted great.
A no bake favorite! This is perfect!
Umm this sounds like THE perfect pie!
This blueberry cream pie was so easy to make and just screams summer! I will be making this several times this summer I’m sure.
oh this looks amazing!!! do you think wit would work with dairy free cream cheese ? I totally want to make this