No-Bake Blueberry Pie Recipe
Introduction
This no-bake blueberry pie is a refreshing and easy dessert perfect for warm days or when you want a quick sweet treat. With a creamy filling and a crunchy graham crust, it’s a delightful way to enjoy fresh blueberries without turning on the oven.
Ingredients
- 1 prepared graham cracker crust (9-inch)
- 8 ounces cream cheese, softened
- 1 cup fresh blueberries
Instructions
- Step 1: In a mixing bowl, beat the softened cream cheese until smooth. Gently fold in the fresh blueberries to combine with the filling.
- Step 2: Spread the blueberry and cream cheese mixture evenly into the prepared graham cracker crust.
- Step 3: Refrigerate the pie for at least 3 hours or until the filling is firm and set before serving.
Tips & Variations
- For extra sweetness, add a tablespoon of honey or powdered sugar to the cream cheese before mixing.
- Try swapping blueberries for raspberries or mixed berries for a different flavor.
- Garnish with fresh mint leaves or a drizzle of lemon glaze for added freshness.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. Do not freeze, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but make sure to thaw and drain them well to avoid adding extra moisture to the filling.
How long does it take for the pie to set?
The pie typically needs at least 3 hours in the fridge to firm up, but chilling overnight will give the best texture.
PrintNo-Bake Blueberry Pie Recipe
A simple and refreshing No-Bake Blueberry Pie featuring a creamy cream cheese filling and a crunchy graham cracker crust, perfect for quick preparation with minimal ingredients and no oven required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup heavy cream
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set aside.
- Make the cream cheese filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
- Add blueberries: Carefully fold fresh blueberries into the cream cheese filling, reserving a few for topping, or sprinkle them on top later as desired.
- Assemble the pie: Spread the blueberry cream cheese filling evenly over the prepared graham cracker crust, smoothing the surface with a spatula.
- Chill until set: Place the pie in the refrigerator and chill for at least 4 hours, preferably overnight, until the filling firms up and the pie is well set.
- Serve: Remove the pie from the refrigerator, garnish with additional fresh blueberries if desired, slice, and serve chilled.
Notes
- Use fresh, firm blueberries for the best texture and flavor.
- To soften cream cheese quickly, leave it at room temperature for 30 minutes before mixing.
- The pie is best served chilled and can be stored covered in the refrigerator up to 3 days.
- For a lighter crust, reduce sugar amount slightly or substitute with a natural sweetener.
- Optionally, add a tablespoon of lemon juice to the filling for a subtle tang.
Keywords: no-bake blueberry pie, easy blueberry dessert, cream cheese pie, graham cracker crust, summer pie, quick dessert
