Description
Enjoy a delightful Blueberry Cream Cheese Pie (No-Bake), featuring a creamy filling and a crunchy graham cracker crust. It’s an easy dessert perfect for gatherings with friends and family.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated.
- Press the mixture firmly into a 9-inch deep pie dish and chill while preparing the filling.
- In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
- Spread the cream cheese filling evenly over the chilled crust.
- In a saucepan, combine the blueberries, granulated sugar, lemon juice, and cornstarch mixture. Heat until bubbling, then remove from heat and let cool slightly.
- Pour the blueberry mixture over the cream cheese filling and refrigerate for at least 2 hours before serving.
Notes
This pie can be made a day in advance and stored in the refrigerator for optimal flavor.
Feel free to substitute the blueberries with other berries like strawberries or raspberries for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg