Creamy No Bake Blueberry Pie – Fresh Flavor in Every Bite
A creamy, fruity no-bake pie made with a graham cracker crust, sweet-tart cream cheese filling, and a glossy homemade blueberry topping. A perfect summer dessert.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Cook Time: 6 minutes (topping)
- Total Time: 6 hours 30 minutes
- Yield: 8 slices 1x
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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6 tbsp unsalted butter, melted
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2 tbsp granulated sugar
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Pinch of salt
For the Filling:
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8 oz cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1/4 cup lemon juice
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1 tsp lemon zest
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1 tsp vanilla extract
For the Blueberry Topping:
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2 cups fresh or frozen blueberries
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1/4 cup sugar
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1 tbsp lemon juice
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1/2 cup water
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1 tbsp cornstarch + 1 tbsp water (mixed into slurry)
Instructions
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In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch pie pan. Chill for 30 minutes.
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In a large bowl, beat cream cheese until smooth. Slowly mix in sweetened condensed milk, lemon juice, zest, and vanilla. Pour into crust and smooth top. Chill for 4 hours.
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In a saucepan, combine blueberries, sugar, lemon juice, and water. Simmer for 6 minutes.
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Stir in cornstarch slurry and cook until thick and glossy. Cool completely.
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Spoon topping over set filling. Chill for 1–2 more hours before slicing.
Notes
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For extra citrus flavor, add orange zest.
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Use gluten-free crackers or dairy-free alternatives as needed.
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Pie can be made a day ahead and stored in fridge.
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Garnish with fresh blueberries or mint.