Blueberry Cream Cheese Pie

With an outstanding blueberry flavor and creamy cheesecake layer, this no bake blueberry cream cheese pie is sure to be a winner.

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Prep Time20

Total Time6 20

Servings

Table of Contents

Blueberry Cream Cheese Pie Ingredients
Substitutions And Additions
How To Make This Blueberry Cream Cheese Pie Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely be a winner.

a close up shot of a slice of Blueberry Cream Cheese Pie on a plate

Blueberry Cream Cheese Pie Ingredients

Blueberry Cream Cheese Pie raw ingredients that are labeled

The combination of the tangy cream cheese, the sweetness of the blueberries, and the buttery graham cracker crust is simply irresistible.

With every bite, you’ll discover a burst of juicy blueberries and the smooth cream cheese filling that will leave you wanting more.

You’ll need:

For The Blueberry Topping:

3 cups of fresh blueberries (approximately 1 pound container)
2 tablespoons of cold water
3 tablespoons of granulated sugar
1 teaspoon of fresh lemon zest
1 tablespoon of fresh lemon juice
1 tablespoon of cornstarch

For The Cream Cheese Filling:

9-ounce (10-inch) pre-made graham cracker crust
½ cup of cold water
2¼ teaspoons of unflavored gelatin (1 packet from a 1-ounce box. I used the Knox brand)
1 cup of heavy whipping cream, very cold
12 ounces of cream cheese, softened to room temperature
2 teaspoons of vanilla extract
2 cups of powdered sugar, sifted

PRO TIP:

Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store.

For The Garnish:

8-ounce tub of extra creamy Cool Whip whipped topping, thawed

Substitutions And Additions

CRUST: A homemade graham cracker crust would also work well for this pie. You can also use a pre-made pastry crust.

You should follow the instructions for pre-baking and allow it to cool completely before adding the cheesecake filling.

BLUEBERRY: You can use a good quality blueberry pie filling instead of our fresh berry filling to make this a really quick and easy pie.

WHIPPED TOPPING: If you do not want to use the thawed whipped topping as your garnish on your no bake pie, you can use a homemade stabilized whipped topping instead.

CREAM CHEESE: Full-fat cream cheese is the best choice for this delicious pie as it will give the creamiest texture.

How To Make This Blueberry Cream Cheese Pie Recipe

Before making the filling for this pie, you will make the juicy blueberry topping on the stovetop. Once that is ready, you can whip up the creamy filling and assemble the pie.

OUR RECIPE DEVELOPER SAYS

You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.

Blueberry Topping

STEP ONE: In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest.

Stir and allow the berries to heat up and the sugar to melt for about two to three minutes.

blueberries, water, sugar, and lemon zest added to a pan

STEP TWO: In a small bowl, stir together the lemon juice and cornstarch until no lumps remain.

After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another two to three minutes to thicken the liquids.

You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.

STEP THREE: Transfer the blueberry mixture to a medium bowl and lightly cover it with a piece of plastic wrap.

Allow the berries to cool on the counter for about an hour before adding them to your pie.

blueberries transferred to a bowl and covered in a plastic wrap

Cream Cheese Filling

STEP ONE: Remove the plastic covering from the pre-made graham cracker crust and place the crust on a rimmed baking tray.

This will make transporting your pie to and from the refrigerator easier.

STEP TWO: To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.

Set aside for two to three minutes to thicken.

STEP THREE: In a large mixing bowl, beat the very cold, heavy whipping cream with an electric mixer for three to four minutes or until stiff peaks form.

You will want to start on low and work your way to high speed. If you start on high, then you run the risk of splattering the loose heavy cream everywhere. Set aside.

STEP FOUR: In a separate large bowl with a hand mixer, beat the softened cream cheese on medium speed until no lumps remain.

PRO TIP:

Make sure your cream cheese is at room temperature, or you will end up with lumps in the creamy filling.

STEP FIVE: Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated.

Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.

vanilla extract and half and half blended into the cream cheese

STEP SIX: Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain and the mixture is pourable.

STEP SEVEN: With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture.

Be sure that you fully incorporate the gelatin into the mixture.

gelatin poured into the cream cheese mixture and mix together

STEP EIGHT: Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula.

You do not want any streaks of whipped cream. Do not overmix.

STEP NINE: Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.

cream cheese mixture spread on top of the pie

STEP TEN: Spoon the cooled blueberry mixture onto the cream cheese layer.

Be sure to leave about a half to one inch around the border for the whipped topping garnish.

STEP ELEVEN: Place the blueberry cream cheese pie into the refrigerator to chill for at least six hours or up to overnight.

PRO TIP:

The pie needs enough time to chill for the gelatin in the cream filling and the blueberry layer to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.

STEP TWELVE: Once your cream cheese blueberry pie has fully chilled and set up, transfer the thawed Cool Whip whipped topping to a large piping bag fitted with a decorative tip.

Pipe swirls along the edges of your pie.

How To Serve

Enjoy a creamy slice of your blueberry cheesecake pie along with a scoop of vanilla ice cream.

Don’t forget to wash it down with a warm mug of homemade hot chocolate or a refreshing iced tea.

Add our strawberry cream cheese pie and raspberry cream cheese pie for two more flavors of this decadent dessert.

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Storage

Whether you’re making it in advance or saving a piece for later, here’s how to store and savor every bite of this dessert:

MAKE AHEAD: Prepare the pie according to the recipe instructions, cover it tightly with plastic wrap or aluminum foil, and place it in the refrigerator.

It can be made up to 24 hours in advance, allowing you to focus on other preparations.

This convenience ensures that you have a scrumptious dessert ready to impress your guests or satisfy your sweet cravings.

IN THE FRIDGE: You can store this delicious blueberry cream cheese pie in the refrigerator, lightly covered with plastic wrap, for two to three days.

IN THE FREEZER: I do not suggest freezing this no-bake dessert as the gelatin may not thaw very well and can alter the texture of your pie.

Why We Love This Recipe

CREAMY FILLING: Its creamy texture perfectly complements the sweetness of the blueberry topping, creating an indulgent dessert.

FRESH AND TANGY BLUEBERRIES: The burst of fresh blueberries in the pie offers a delightful contrast to the creamy filling.

EASY TO MAKE: With step-by-step instructions and simple ingredients, you can create a stunning pie that looks and tastes like a masterpiece.

Rich and decadent, this blueberry cream cheese pie should not be missed! It’s loaded with summer vibes and doesn’t require any baking to create a delectable dessert you can serve to friends and family.

FREQUENTLY ASKED QUESTIONS

Can I use frozen blueberries to make this pie?

We don’t recommend using frozen blueberries. Fresh blueberries or blueberry pie filling are the two best choices.

Can I freeze this blueberry cream pie?

This blueberry pie recipe with cream cheese would not freeze well because of the gelatin.

Can I make this no bake blueberry pie ahead of time?

This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.

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Blueberry Cream Cheese Pie

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With an outstanding blueberry flavor and creamy cheesecake layer, this no bake blueberry cream cheese pie is sure to be a winner.

Prep Time 20

Total Time 6 20

Servings

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Ingredients

Blueberry Topping

3 cups fresh blueberries, approximately 1 pound container
2 tablespoons cold water
3 tablespoons granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch

Cream Cheese Filling

9 ounces graham cracker crust (10-inch)
½ cup cold water
2¼ teaspoons unflavored gelatin, 1 packet from a 1-ounce box (I used the Knox brand)
1 cup heavy whipping cream, very cold
12 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted

Garnish

8 ounces extra creamy Cool Whip whipped topping, thawed

Instructions

NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.

Blueberry Topping

In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.

Cream Cheese Filling

Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps. Set aside for 2 to 3 minutes to thicken.
In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then you run the risk of splattering the loose heavy cream everywhere. Set aside.
In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.

Video

Notes

Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store.
You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
Make sure your cream cheese is at room temperature, or you will end up with lumps in the creamy filling.
The pie needs enough time to chill for the gelatin in the cream filling and the blueberry layer to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie Ingredients

Substitutions And Additions

How To Make This Blueberry Cream Cheese Pie Recipe

How To Serve

Lemon Cream Cheese Pie

Blueberry Hand Pies

Storage

Why We Love This Recipe

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