Name: No-Bake Blueberry Cream Pie (No Oven Needed!)
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8 slices
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs (about 12 full crackers); 6 tbsp unsalted butter (melted); 3 tbsp granulated sugar; 8 oz cream cheese (softened to room temperature); 1 cup powdered sugar (sifted); 1 tsp vanilla extract; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1.5 cups heavy whipping cream (cold); 2 cups fresh blueberries (divided); 3 tbsp granulated sugar; 1 tbsp cornstarch; 2 tbsp water; 1 tbsp fresh lemon juice

⬇ Jump to Recipe

Every summer when the heat gets truly unbearable, I start looking for ways to make dessert without heating up the whole kitchen. This no-bake blueberry cream pie became my go-to the first summer my oven broke during a heat wave, and honestly, I never looked back.

It has a buttery graham cracker crust, a silky cream cheese filling, and a gorgeous blueberry topping that looks like you spent hours on it. The whole thing comes together in about 20 minutes of actual work, and then the fridge does the rest.

No-Bake Blueberry Cream Pie (No Oven Needed!)

A cool, creamy blueberry pie you can make without ever turning on the oven.

4.6 (154 reviews)

Vegetarian

Prep20 min

Chill Time4 hr

Total4 hr 20 min

Serves8 slices

LevelEasy

Ingredients

Graham Cracker Crust

1.5 cups graham cracker crumbs , about 12 full crackers
6 tbsp unsalted butter , melted
3 tbsp granulated sugar

Cream Cheese Filling

8 oz cream cheese , softened to room temperature
1 cup powdered sugar , sifted
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 tsp lemon zest
1.5 cups heavy whipping cream , cold

Blueberry Topping

2 cups fresh blueberries , divided
3 tbsp granulated sugar
1 tbsp cornstarch
2 tbsp water
1 tbsp fresh lemon juice

Instructions

Make the Crust

Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl and stir until the mixture looks like wet sand and holds together when pressed.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to really pack it in tight.

Place the crust in the freezer for 15 minutes while you prepare the filling. This firms it up without any baking required.

Make the Cream Cheese Filling

Beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth, about 2 minutes. Any lumps now will stay in the finished pie.

Add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat on low until combined, then increase to medium and beat for another minute until fluffy and light.

In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form. This takes about 3 to 4 minutes. The cream should hold its shape firmly when you lift the beaters.

Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Use slow, sweeping motions to keep as much air in the filling as possible.

Spoon the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon. Refrigerate while you make the topping.

Make the Blueberry Topping

Add 1 cup of the blueberries, the sugar, cornstarch, water, and lemon juice to a small saucepan over medium heat. Stir constantly.

Cook for about 5 to 7 minutes, stirring frequently, until the blueberries burst and the mixture thickens into a glossy sauce. Remove from heat.

Stir in the remaining 1 cup of fresh blueberries off the heat. This gives you both a jammy cooked layer and plump whole berries for texture.

Let the topping cool to room temperature for at least 20 minutes before spreading it over the cream cheese filling. Spooning a warm topping onto the filling will soften it.

Spread the cooled blueberry topping evenly over the cream filling. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Tips & Notes

Make sure your cream cheese is fully softened or the filling will be lumpy no matter how long you beat it. Set it out at least an hour before you start.
Cold heavy cream whips much faster and holds its peaks better. Keep it in the fridge right up until you need it.
The pie slices cleanest when it has chilled overnight. If you need it same day, 4 hours is the minimum.
Frozen blueberries work well for the cooked topping portion if fresh are not available. Thaw and drain them first to reduce excess liquid.
For a firmer crust that holds its shape when sliced, use a springform pan instead of a standard pie dish.

Storage: Cover and refrigerate for up to 4 days. The crust will soften slightly after day 2 but will still taste delicious. This pie does not freeze well once assembled.

Nutrition per serving · estimated

480 Cal

32g Fat

46g Carbs

5g Protein

2g Fiber

31g Sugar

220mg Sodium

Why the Lemon Makes All the Difference

A lot of no-bake cream pies taste flat or overly sweet, and I think the missing ingredient is almost always a little acid. The lemon juice and zest in the filling cut right through the richness of the cream cheese and whipped cream, making every bite feel lighter than it actually is.

It also balances the sweetness of the blueberry topping beautifully. You do not need much, just a tablespoon of juice and a teaspoon of zest, but leave it out and you will notice immediately.

Fresh vs. Frozen Blueberries and When to Use Each

Fresh blueberries are my first choice when they are in season because the topping has a brighter flavor and the whole berries stirred in at the end look absolutely stunning. There is a reason this pie is a summer staple in my kitchen.

That said, frozen blueberries make a perfectly delicious cooked topping any time of year. Just thaw and drain them well before cooking or the extra liquid will make your topping too thin. I would still recommend using fresh for the uncooked berries stirred in at the end if you can find them.

No-Bake Blueberry Cream Pie (No Oven Needed!)