This blueberry cream cheese pie is a simple no-bake dessert perfect for warm-weather gatherings. A silky cream cheese layer, bright blueberry topping, and a buttery graham cracker crust come together for a crowd-pleasing treat.
Blueberries are in season and abundant, and this pie is a great way to celebrate their fresh flavor. The combination of tangy cream cheese filling and glossy blueberry topping makes a dessert that tastes like summer in every bite.
Why you’ll love this blueberry cream cheese pie:
- Completely no-bake—no oven required, ideal for hot days.
- Makes a great make-ahead dessert since it needs several hours to chill.
- Works with fresh or frozen blueberries, so you can make it any time.
How to make a graham cracker crust
- Combine graham cracker crumbs, melted butter, and a pinch of salt in a bowl.
- Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Freeze the crust for about 20 minutes so it holds its shape when you add the filling.
Notes:
- A store-bought graham cracker crust works if you want an even quicker option.
- Crush graham crackers in a food processor, or place them in a zip-top bag and crush with a rolling pin. You can also buy pre-packaged graham cracker crumbs.
- Vanilla wafer crumbs or crushed vanilla sandwich cookies are good substitutes for graham crackers.
- If you prefer a traditional pastry crust, blind bake it and cool completely before filling.
How to make cream cheese filling
- Beat room-temperature cream cheese with sweetened condensed milk, lemon juice, vanilla, and a pinch of salt until smooth.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate the pie for at least four hours, or overnight, to set before adding the topping.
Tips for a silky filling:
- Make sure the cream cheese is fully softened to avoid lumps.
- Use sweetened condensed milk—not evaporated milk—so the filling sets properly and has the right sweetness and texture.
How to make blueberry topping
- Whisk together granulated sugar, cornstarch, water, and lemon juice in a small saucepan.
- Add blueberries and stir to coat them in the mixture.
- Cook over medium heat, stirring frequently, until the mixture boils and thickens, about 10–20 minutes.
- Cool the topping to room temperature, then spread it over the chilled pie and refrigerate until the topping is fully set.
Topping notes:
- Use about 1 pint of blueberries to yield 2 cups, as the recipe calls for.
- If using frozen berries, defrost and drain them first.
- The mixture will appear thin at first, then the berries will release juice and the topping will thicken. It should be slightly saucy when removed from the heat because it will continue to thicken as it cools.
How to store your pie
Store leftover pie covered in the refrigerator for 3–4 days. Individual slices can be frozen for up to a month if wrapped tightly. To freeze neatly, place slices on a parchment- or foil-lined baking sheet and freeze for about an hour to set the filling and topping before wrapping. Thaw slices in the refrigerator overnight or at room temperature until soft enough to eat. Avoid microwaving to defrost, as the pie tastes best chilled.
A few more recipes you might enjoy
Blueberry Cheesecake Bars
Apple Blueberry Crisp
Blueberry Peach Cobbler
Butterfinger Pie
If you make this blueberry cream cheese pie, leave a comment and rating to share how it turned out. Tag your photos where you share them so others can enjoy your creation.
Dessert
American
- 1 1/4 cups graham cracker crumbs*
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 1 8-ounce package cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup granulated sugar*
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 2 cups fresh or frozen blueberries**
- Combine the crumbs, butter, and salt and mix until evenly saturated.
- Press into a 9-inch pie plate and freeze for 20 minutes; leave in the freezer while you make the filling.
- Beat all filling ingredients together until smooth. Pour into the crust and cover loosely with plastic wrap.
- Refrigerate at least 4 hours or overnight.
- After the pie has chilled, prepare the topping.
- Stir sugar, cornstarch, water, and lemon juice in a small saucepan, then add the blueberries and coat.
- Cook over medium heat, stirring frequently, until the mixture boils and thickens, about 10–20 minutes.
- Remove from heat, cool to room temperature, spread over the pie, and chill until the topping is fully set.
- Slice and serve.
- Store uneaten pie covered in the fridge for 3–4 days, or freeze individual slices for about a month.
- *If your berries are not very sweet, add up to an extra 1/4 cup sugar to the topping.
- **If using frozen berries, defrost and drain before making the topping.
- About 1 pint of berries yields 2 cups.
- A store-bought graham crust is fine for convenience.
- Crush graham crackers in a food processor or in a zip-top bag with a rolling pin, or buy pre-crushed crumbs.
- Vanilla wafer crumbs or crushed vanilla sandwich cookies (such as golden sandwich cookies) can replace graham cracker crumbs.
- Do not substitute evaporated milk for the sweetened condensed milk in the filling; evaporated milk will not allow the filling to set properly.