Can I make No Bake Blueberry Pie ahead of time?

Absolutely! This dessert actually tastes better when made 24 hours in advance, allowing the flavors to develop fully. The No Bake Blueberry Pie can be prepared up to 3 days before serving.

What's the best way to slice No Bake Blueberry Pie cleanly?

Use a sharp knife dipped in warm water and wiped clean between cuts. This prevents the creamy filling from sticking to the blade and ensures beautiful, professional-looking slices of your No Bake Blueberry Pie.

Can I use frozen blueberries for No Bake Blueberry Pie?

Yes, frozen blueberries work perfectly! Thaw them completely and drain excess liquid before cooking. Frozen berries often break down more during cooking, creating an even more intensely flavored No Bake Blueberry Pie topping.

How do I know when my No Bake Blueberry Pie is properly set?

The pie is ready when the filling doesn't jiggle when gently shaken and holds its shape when sliced. Typically, 2-3 hours of refrigeration ensures your No Bake Blueberry Pie achieves the perfect consistency.

No Bake Blueberry Pie How To in 4 Easy Steps

Description

This No Bake Blueberry Pie is a vibrant, refreshing dessert that comes together in under 30 minutes — no oven required! A graham cracker crust, creamy filling, and juicy blueberry topping make it a true crowd-pleaser.

Ingredients

Scale

1½ cups graham cracker crumbs (about 12 crackers, finely crushed)
⅓ cup melted unsalted butter
¼ cup granulated sugar
Pinch of salt
1 cup heavy whipping cream, cold
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 cups blueberries (fresh or thawed frozen)
⅓ cup granulated sugar
2 tablespoons cornstarch
¼ cup water
1 tablespoon lemon juice

Instructions

Combine graham cracker crumbs, melted butter, sugar, and salt. Press mixture firmly into a 9-inch pie pan. Refrigerate 15 minutes.
Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Spread filling evenly over chilled crust.
In a saucepan, cook 1 cup blueberries with sugar, cornstarch, and water over medium heat until thickened (5-7 minutes). Stir in lemon juice and remaining blueberries. Let cool completely.
Top cream filling with blueberry mixture. Chill for at least 2 hours before serving.

Notes

Allow pie to chill fully before slicing for best texture. Fold whipped cream gently into filling to keep it airy and smooth.

Prep Time: 25 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 285
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: no bake blueberry pie, blueberry pie recipe, easy summer dessert, blueberry cream pie