No-bake blueberry cream cheese pie has a luscious cream cheese filling, topped with sweet blueberries layered in a crumb crust. Best of all it doesn't heat up the kitchen so it's the perfect recipe for those scorching summer days.
8-ouncescream cheeseroom temperature - I use Philadelphia brand
1cupsour creamdon't use low or no fat
½cuppowdered sugarsifted if lumpy
1teaspoonvanilla extract
8ouncesCool Whipthawed overnight in the fridge
21ouncesblueberry pie filling
8inchgraham cracker pie shellor favorite crumb crust
1 cupfresh blueberriesoptional
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
Storage:Refrigerated and covered with plastic wrap, this decadent dessert will last for four or five days. Or, you can put it in a pie keeper.To Freeze: 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. Overnight is best. Trying to speed up the process can make the cream cheese filling taste grainy or split.I like to cut the pie in servings before freezing. Then I use my knife to place a piece of parchment paper in between each cut. Once frozen, you can simply remove one or two individual slices, rather than the whole pie.Tips:
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.