Go Back
–+ servings
slice of blueberry cream pie on a plate with a fork

No Bake Blueberry Cream Pie

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 slices
Calories 487
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

  • 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!

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