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5.0 from 120 votes

No Bake Blueberry Cream Pie

This Blueberry Cream Cheese Pie recipe is a great dessert for summer, or anytime! A homemade graham cracker pie crust is topped with a blueberry and cheesecake filling, then finished with whipped cream topping. You don't even need to turn your oven on for this easy, no bake pie!

Prep Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 8 slices
Calories: 487 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup butter melted
  • 1/3 cup granulated sugar
Filling
  • 8 ounce Block Cream Cheese softened
  • 1 cup powdered sugar
  • 21 ounce can blueberry pie filling
  • 8 ounce container frozen whipped topping thawed and divided

Instructions

    Cup of Yum
  1. Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
  2. In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
  3. Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!

Notes

  • Use a food processor to crush the graham crackers. You will need about 12 full sheets of graham crackers to make 11/2 cups of fine crumbs.
  • Use a store-bought crust for a time saver. You can make this recipe even easier by using a store-bought graham cracker crust. If you prefer a flaky pie crust, you can use a traditional pie crust instead of the graham cracker crust. Homemade always has the best flavor, but  a pre-made pie shell totally works in a pinch!
  • Switch up the filling. You can use a different flavor of canned pie filling in place of the blueberry filling. I've used strawberry many times to make a Strawberry Cream Cheese Pie! Cherry, or blackberry would also work for other kinds of cream pies.
  • For a lighter blueberry cream pie, you can use light cream cheese and light whipped topping.
  • This Blueberry Cream Cheese Pie is freezer friendly. Prepare as instructed, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator before serving. 
  • Add a little sprinkle of lemon zest over the top of the pie right before serving for some extra pizazz! 

Nutrition Information

Serving 1slice Calories 487kcal (24%) Carbohydrates 77g (26%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 34mg (11%) Sodium 434mg (18%) Potassium 221mg (6%) Fiber 2g (8%) Sugar 63g (126%) Vitamin A 407IU (8%) Vitamin C 1mg (1%) Calcium 156mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 487

% Daily Value*

Serving 1slice
Calories 487kcal 24%
Carbohydrates 77g 26%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 34mg 11%
Sodium 434mg 18%
Potassium 221mg 5%
Fiber 2g 8%
Sugar 63g 126%
Vitamin A 407IU 8%
Vitamin C 1mg 1%
Calcium 156mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.