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Table of Contents
❤️ Why you'll love it
- Easiest of easy dessert recipes—all you need to do is mix
- Cheesecake lovers will crave this creamy, homemade pie
- A perfect, no-bake dessert for the hottest summer days
This quick and easy blueberry cream cheese pie isn't your traditional cheesecake... it's so much better.
There's no water bath to fuss with, no tricky layering, and no baking—absolutely nothing difficult, and no one will be able to resist it!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Feel free to stir fresh blueberries or fun sprinkles into the creamy cheesecake filling before spreading it in the crust.
- Of course, you can always make homemade blueberry sauce, but it's not necessary if you don't feel up to it!
- You can also make your own crust, but a store-bought graham cracker crust works just fine, too. Some people like to use a flaky pie crust, though it's not as traditional for no-bake, cream pies like this one.
- Sprinkle some fresh lemon zest into the creamy filling. Or, take it up a notch and add a tablespoon of fresh lemon juice, too.
- Get creative with flavors and swap the blueberry pie filling for another type. For example, make one pie with blueberry and one with strawberry glaze or try this similar recipe for cherry icebox pie for a fun 4th of July celebration dessert!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large bowl or stand mixer, beat the cream cheese.
- Add the sour cream and powdered sugar, mixing until smooth.
- Stir the vanilla extract and cool whip into the cream cheese mixture.
- Spoon into crust and chill overnight. Top with blueberry filling.
🥫 How to store leftovers
Leftover pie? Lucky you! Refrigerated and covered with plastic wrap, this decadent dessert will last for four or five days.
No-bake blueberry cream cheese pie is a great dessert to freeze, too. Wrap it tightly with plastic, first, then a layer of foil. Freeze for up to three months.
Let the pie thaw slowly in the fridge. Trying to speed up the process can make the cream cheese filling taste grainy or split.
I like to use my knife to place a piece of parchment paper in between each cut. Then, once frozen, you can simply remove one or two individual slices, rather than the whole pie.
💭 Things to know
Expert Tip: Let the cream cheese sit out at room temperature for about an hour. This will make your filling creamier and easy to mix.
- Philadephia brand is my first choice for cream cheese. Just don't use low-fat (and that rule goes for the sour cream, too!)
- For the most decadent cream cheese layer, don't whip in too much extra air. Use the paddle on low speed to gently smooth and blend the ingredients, instead.
- No-bake blueberry pie needs to set up in the fridge for at least 8 hours, but it's best chilled overnight.
- In a pinch you can serve it after it's chilled for 4 hours but the texture may be quite soft.
- Spoon the leftover whipped topping into a piping bag and add a fun border to the pie, as I did in these photos!
👩🍳 FAQs
This quick and easy recipe tastes similar to no-bake blueberry cheesecake—it's creamy, light, and refreshing. The blueberry topping adds a fruity, sweet flavor.
For best results, I recommend using Cool Whip. Homemade whipped cream only contains heavy whipping cream and sugar, but Cool Whip has other ingredients that'll help it remain stable.
Sure thing. Make your own graham cracker crust in a parchment paper-lined 8x8 baking dish. Assemble the rest as directed, chill, and serve. Yum!
Yep—since this blueberry cream cheese pie recipe has a lot of dairy, it must be chilled or refrigerated at all times. If you're taking it to a potluck or backyard party, I recommend bringing a shallow bowl of ice to set the pie on.
📚 Related recipes
- Blueberry Peach Cobbler is an easy recipe and a great way to use up fresh summer fruit. Plus, it tastes great with a scoop of vanilla ice cream!
- A delicious dessert for chocolate lovers, No-Bake Hershey Pie requires just four ingredients—and everyone loves the chocolate graham crust.
- And, if you have plenty of blueberries on hand give this Lemon Blueberry Bundt Cake a try.
🍽️ Serve with...
Quick and easy, no-bake blueberry cream cheese pie goes great with your favorite summer meals. We love to start with grilled BBQ chicken—wrapped in bacon, of course!
Then, serve some cucumber salad on the side. It's refreshing and dairy-free, so it holds up to the summer heat. Don't forget your beverage—a pitcher of bourbon peach tea washes everything down in good, Southern fashion.
📞 The last word
Everyone who knows me knows how much I love blueberries! That's why I like to stir some fresh blueberries into the pie filling before I add it to the pie.
I mean, you can never have too many blueberries, right?
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Bake Blueberry Cream Cheese Pie
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 8- ounces cream cheese, room temperature - I use Philadelphia brand
- 1 cup sour cream, don't use low or no fat
- ½ cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed overnight in the fridge
- 21 ounces blueberry pie filling
- 8 inch graham cracker pie shell, or favorite crumb crust
- 1 cup fresh blueberries, optional
Instructions
- Beat the softened cream cheese on low speed with the paddle attachment.
- Add the sour cream and powdered sugar.
- Beat on low speed again until completely mixed. Stop to scrape down the sides of the bowl halfway through the mixing process.
- Fold in the Cool Whip topping.
- Be sure to scrape the bottom of the bowl as you fold it to mix all the ingredients.
- Spoon the cream cheese mixture into the prepared crust.
- Cover with plastic wrap.
- Refrigerate for at least 8 hours or overnight. In a pinch you can chill for 4 hours but it may be a little soft.
- Mix 1 cup of fresh blueberries into the pie filling if desired.
- Top pie with canned blueberry pie filling before serving.
Notes
-
- Let the cream cheese sit out at room temperature for about an hour before using.
- Philadephia brand is my first choice for cream cheese. Just don't use low-fat (and that rule goes for the sour cream, too!)
-
- For the most decadent cream cheese layer, don't whip in too much extra air. Use the paddle on low speed to gently smooth and blend the ingredients, instead.
-
- No-bake blueberry pie needs to set up in the fridge for at least 8 hours, but it's best chilled overnight.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Rich says
Delicious, I’ve got a family member that has a kick on ‘possum’ pie, wondering if you have any recipes on they subject? Thank you in advance.
Marye says
RIch - I thought I'd answered this! I don't have a recipe on site but I have one somewhere. I'll see if I can hunt it up.