Description

This Blueberry Cream Cheese Pie (No-Bake) is a delightful treat with a creamy and tangy filling, blended with fresh blueberries and a crunchy graham cracker crust. Its simple preparation makes it a favorite for gatherings or a great dessert at home, showcasing its irresistible flavor and ease of assembly.

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, granulated sugar, and melted butter in a bowl until well mixed.
Press the mixture firmly into a 9-inch deep pie dish and refrigerate while preparing the filling.
In a separate bowl, beat the softened cream cheese until smooth.
Add powdered sugar, vanilla extract, lemon juice, and heavy cream, and mix until well blended and creamy.
Fold in the blueberries gently and pour the filling into the prepared crust.
In a small saucepan, combine blueberries, additional sugar, lemon juice, and cornstarch mixture. Cook over medium heat until thickened.
Let the blueberry sauce cool slightly before pouring it over the cheesecake filling.
Refrigerate the pie for at least 4 hours or until firm before serving.

Notes

Ensure the cream cheese is fully softened for easier mixing.
Chill the pie for a longer time for better flavor and texture before serving.
Top with whipped cream for added richness, if desired.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 16g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg