This Blueberry Cream Cheese Pie recipe is a great dessert for summer, or anytime! A homemade graham cracker pie crust is topped with a blueberry and cheesecake filling, then finished with whipped cream topping. You don’t even need to turn your oven on for this easy, no bake pie!

For more easy Dessert Recipes, be sure to check out my Kool Aid Pie, Easy Cherry Chocolate Cake, and Birds Nest Cookies.

A whole blueberry pie topped with whipped cream showing a slice taken out.

This Blueberry Cream Cheese 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.

I’ve been making it for many years now and it’s become one of my favorite easy desserts. It starts with a homemade graham cracker crust, followed by a creamy, cheesecake-style filling that’s full of sweet blueberry flavor.

Finally it’s topped off with whipped cream and chilled for a few hours before serving. Yep, that’s right. No baking required!

I make this using store bought blueberry pie filling, but you could also make your own filling from fresh berries. That would be especially delicious during blueberry season!

A slice of blueberry cream pie with a bite taken out.

The true beauty of this pie is how refreshing it is on a hot summer day. Like I said, 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 summertime. In addition to this delicious blueberry cream cheese pie, I also love to make a Cool Whip Cheesecake or some Easy Banana Pudding when the temperatures are soaring!

Ingredients for No Bake Blueberry Cream Cheese Pie

Ingredients on a marble counter top.
  • Graham crackers – you will need 1 1/2 cups of graham cracker crumbs, which is about 12 whole sheets of graham crackers.
  • Butter – You will need one stick of unsalted, melted butter.
  • Sugar – You will need both white granulated sugar for the crust and powdered sugar for the filling.
  • Blueberry pie filling – one large can of blueberry filling will do. I like Lucky Leaf brand for the best flavor. Sometimes I add a splash of lemon juice to the filling to add some brightness, but that is optional. You could also make your own blueberry pie filling from fresh blueberries.
  • Softened cream cheese – use one 8-ounce block of cream cheese; not the kind that comes in a tub. You’ll want to let it soften to room temperature first. 
  • Whipped cream – an 8-ounce thawed container of Cool Whip is what I like to use. You could also use homemade whipped cream.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make Blueberry Cream Cheese Pie – Step by Step

a graham cracker pie crust.

 Combine the graham cracker crumbs, granulated 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.

a glass bowl of blueberry pie filling with a dollop of whipped cream on top.

In a medium bowl, beat together the cream cheese and powdered sugar with an electric mixer
 on medium-high speed until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped cream.

a graham cracker pie crust full of a creamy blueberry filling.

Spread the cream cheese mixture over the prepared and chilled graham crust.

a blueberry pie with whipped cream on top.

Spread the rest of the container of whipped cream over the top of the pie. Chill the whole pie
 covered with plastic wrap in the refrigerator for at least two hours before serving. Cut into individual slices and enjoy. Any Leftover Blueberry Cream Cheese Pie should be stored covered or in an airtight container in the fridge.

A slice of blueberry cream cheese pie on a white plate.

Tips and Notes 

  • Use a food processor to crush the graham crackers. You will need about 12 full sheets of graham crackers to make 11/2 cups of fine crumbs.
  • Use a store-bought crust for a time saver. You can make this recipe even easier by using a store-bought graham cracker crust. If you prefer a flaky pie crust, you can use a traditional pie crust instead of the graham cracker one. Homemade always has the best flavor, but  a pre-made pie shell totally works in a pinch!
  • Switch up the filling. You can use a different flavor of canned pie filling in place of the blueberry filling. I’ve used strawberry many times to make a Strawberry Cream Cheese Pie! Cherry, or blackberry would also work for other types of cream pies.
  • For a lighter blueberry cream pie, you can use light cream cheese and light whipped topping.
  • Add a little sprinkle of lemon zest over the top of the pie right before serving for some extra pizazz!
  • This Blueberry Cream Cheese 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. 

More Delicious Blueberry Recipes

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

A slice of blueberry cream cheese pie on a white plate.
5 from 40 ratings

Recipe: No Bake Blueberry Cream Pie

Yield: 8 slices
Prep Time: 15 minutes
Chill time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
This Blueberry Cream Cheese Pie recipe is a great dessert for summer, or anytime! A homemade graham cracker pie crust is topped with a blueberry and cheesecake filling, then finished with whipped cream topping. You don't even need to turn your oven on for this easy, no bake pie!
Print Pin Review Save

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

  • Use a food processor to crush the graham crackers. You will need about 12 full sheets of graham crackers to make 11/2 cups of fine crumbs.
  • Use a store-bought crust for a time saver. You can make this recipe even easier by using a store-bought graham cracker crust. If you prefer a flaky pie crust, you can use a traditional pie crust instead of the graham cracker crust. Homemade always has the best flavor, but  a pre-made pie shell totally works in a pinch!
  • Switch up the filling. You can use a different flavor of canned pie filling in place of the blueberry filling. I’ve used strawberry many times to make a Strawberry Cream Cheese Pie! Cherry, or blackberry would also work for other kinds of cream pies.
  • For a lighter blueberry cream pie, you can use light cream cheese and light whipped topping.
  • This Blueberry Cream Cheese 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. 
  • Add a little sprinkle of lemon zest over the top of the pie right before serving for some extra pizazz! 
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Serving: 1slice, Calories: 487kcal, Carbohydrates: 77g, Protein: 7g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 34mg, Sodium: 434mg, Potassium: 221mg, Fiber: 2g, Sugar: 63g, Vitamin A: 407IU, Vitamin C: 1mg, Calcium: 156mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.