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!

This recipe was shared with me by a dear friend who made this for my family after my third child was born. My kids went crazy for this blueberry pie, 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!

Ingredients for No Bake Blueberry Cream Pie

• graham cracker crumbs
• melted butter
• granulated sugar
• blueberry pie filling
• cream cheese
• powdered sugar
• whipped topping

How to Make No Bake Blueberry Cream Pie – Step by Step

1.  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.
2. 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.
3. 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 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

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!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Chill time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Servings: 8 slices

Calories: 487kcal

Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/3 cup granulated sugar

Filling

• 1 8 oz block cream cheese, softened
• 1 cup powdered sugar
• 1 21 oz can blueberry pie filling
• 1 8 oz 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!

Nutrition

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 or tag #BelleoftheKitchen