No Bake Blueberry Pie
Recipe type: Dessert
Makes: 8 servings
No need to turn on the oven for this pie! The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.
Graham Cracker Crust
  • 180g (1 ½ cups) finely ground graham cracker crumbs (10-11 full sheets)
  • 55g (¼ cup) granulated sugar
  • 85g (6 tablespoons) unsalted butter, melted
Cream Cheese Layer
  • 113g light or regular cream cheese, at room temperature
  • 41g (3 tablespoons) granulated sugar
  • 15 milliliters (1 tablespoon) heavy cream
  • 2 milliliters (½ teaspoon) vanilla extract
Blueberry Pie Filling
  • 165g (3/4 cup) granulated sugar
  • 25g (3 tablespoons) cornstarch
  • 1g (1/4 teaspoon) salt
  • 570g (4 cups) blueberries, separated in half (if you can, group the best looking blueberries together, you will want to cook the blueberries that aren’t “perfect”)
  • 60 milliliters (¼ cup) water
  • 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
  • 14g (1 tablespoon) unsalted butter, softened at room temperature
  1. Prepare pie crust; in a medium bowl, stir together graham cracker crumbs, sugar and melted butter
  2. Press crust ingredients down with your hands into a 9-inch pie plate
  3. Place crust in refrigerator and make cream cheese layer and filling
  4. In the bowl of a stand mixer use whisk attachment to combine ingredients until creamy, light and smooth; set aside and prepare blueberry pie filling
  5. In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water
  6. Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; this will take several minutes
  7. Remove from heat and stir in lemon juice and butter
  8. Fold in remaining blueberries
  9. Assemble the pie; remove crust from refrigerator and spread cream cheese layer evenly over top; gently spread blueberry filling into pie, making sure to keep cream cheese layer intact
  10. Chill in refrigerator at least one hour before serving and store leftovers in refrigerator; serve at room temperature
Slightly adapted from this pie which I blogged about here
Crust can be made up to 24 hours before filling, just cover it in seran and keep refrigerated
Pie should be enjoyed within three days of making
Recipe by Keep It Sweet Desserts at