Description

This Blueberry Cream Cheese Pie (No-Bake) offers a delightful mix of creamy texture and fruity flavor. Perfect for a quick dessert, it’s easy to prepare with graham crackers, cream cheese, and fresh blueberries. Ideal for gatherings or a sweet treat.

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

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Instructions

Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a bowl until evenly coated.
Press mixture firmly into a 9-inch deep pie dish and chill while preparing the filling.
In another bowl, blend the softened cream cheese, powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Spread the cream cheese filling over the chilled crust.
In a saucepan, combine the blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and cornstarch mixture.
Cook over medium heat until thickened and bubbly, then remove from heat and let cool before topping the pie with the blueberry mixture.

Notes

For an extra touch, garnish the pie with whipped cream and fresh blueberries before serving.
Ensure the cream cheese is at room temperature for a smoother filling.
You can use store-bought graham cracker crust for convenience.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg