Description

This Blueberry Cream Cheese Pie (No-Bake) is a delightful combination of creamy cheesecake and fresh blueberries. Its simple preparation makes it a perfect dessert for gatherings or a sweet treat any time you crave something special.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon vanilla extract

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Instructions

Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until evenly coated.
Press the mixture firmly into a 9-inch deep pie dish to form the crust.
Chill the crust while preparing the filling.
In another bowl, beat the cream cheese until smooth.
Add the powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice to the cream cheese and continue to beat until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread the cream cheese filling into the chilled crust.
In a saucepan, combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and cornstarch mixture over medium heat.
Cook until the mixture begins to thicken. Remove from heat and allow to cool slightly.
Once cooled, pour the blueberry sauce over the cream cheese filling and spread evenly.
Chill the pie in the refrigerator for at least 4 hours before serving.

Notes

For a sweeter pie, adjust the sugar levels in the blueberry topping to taste.
Feel free to top with additional blueberries before serving for extra decoration.
This pie can be made a day in advance, making it a great choice for entertaining.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg