This easy No-Bake Blueberry Cream Pie recipe takes about 5 minutes to make with lemony cream cheese, blueberry pie filling, and whipped topping in a graham cracker crust. It's a cool, creamy blueberry pie, the perfect summer dessert recipe for BBQs, potlucks, or anytime you need a quick and delicious treat.
For more delicious no-bake, creamy pies, try No-Bake Chocolate Mousse Pie and Strawberry Blueberry Pie loaded with fresh, juicy blueberries and strawberries next!
No need to wait for blueberry season to whip up this easy, creamy no-bake blueberry cream pie. The sweet and tangy blueberry cheesecake filling sets up perfectly in a crunchy crust for a cool, crowd-pleasing dessert.
❤️You're Going to Love This
- No baking required - perfect recipe for hot summer days or when you're short on time or energy
- Takes just 5 minutes to whip up with simple ingredients
- Cool, creamy pie bursting with the perfect combination of lemon and blueberry flavors
- A crowd-pleasing dessert for potlucks, holidays, or weeknights
🫐Ingredients
See printable recipe card at the bottom of the post for the full recipe with detailed instructions and exact ingredient amounts.
- Cream cheese. Use cream cheese in a block. The kind in a tub won't firm up the blueberry cream filling as well. I recommend Philadelphia cream cheese for the best flavor and firm texture.
- Lemon juice and zest. Fresh lemon juice and lemon zest brighten the flavors and help wake up the blueberry pie filling.
- Whipped topping. Whipped topping adds creaminess and structure to the pie. Use Cool Whip, Truwhip, or whatever kind of whipped topping works for you.
- Graham cracker crust. This recipe makes enough filling for a standard 9-inch or 10-inch pie shell. I've been loving Aldi's graham cracker pie crusts lately, but I also use Keebler.
🍒Substitutions or Variations
- Prefer a homemade crust? Try my easy homemade graham cracker crust or buttery shortbread crust, or this easy gingersnap crust.
- Cherry pie filling. If you're craving cherries, try my No-Bake Cherry Cream Pie version.
🥣How to Make No-Bake Lemon Blueberry Cream Pie
Step 1: With a hand mixer or stand mixer, beat cream cheese in a large bowl until fluffy. Mix in powdered sugar, vanilla, lemon juice, and lemon zest. Fold in the Cool Whip until well-combined.
Step 2: Fold in the blueberry filling until no streaks remain. Pour the filling into the graham cracker crust and smooth out the top of the pie.
Chill 4-6 hours until firm. Serve with lemon whipped cream and fresh berries or blueberry topping.
👉Top Tip: This recipe makes a generous amount of filling, enough for a 9 or 10-inch crust.
☑️Tips
- Use room temperature cream cheese so it mixes smoothly without lumps.
- Using a store-bought crust? Place it into a glass or ceramic pie plate for sturdiness and a decorative look.
- For clean slices, chill the pie at least 4 hours until the filling is firm.
🎁Storage
Cover the pie tightly with plastic wrap or store slices in an airtight container in the refrigerator for up to 4-5 days. The crust may soften a bit over time, but the flavor stays delicious.
🧊Freezing
This pie freezes beautifully! Place the pie (or slices) on a baking sheet and freeze uncovered until firm, about 2-3 hours. Then wrap the entire pie tightly in plastic wrap and aluminum foil, or place in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator before serving - or enjoy it slightly frozen for a cool, creamy blueberry ice cream treat. Note: the crust will be softer after freezing and thawing, but still delicious.
❓FAQs
Yes! This pie is perfect for making ahead. It needs at least 4-6 hours to chill, but it's even better the next day once it's fully set and the flavors have melded.
Yes, but the pie may be softer and not hold its shape quite as well. If using homemade whipped cream, a stabilized whipped cream recipe that includes ingredients like gelatin or pudding mix will be your best option to help it maintain its structure.
Make sure your cream cheese is fully softened to room temperature before mixing. Beat it well until smooth before adding the other ingredients.
This recipe makes a generous amount of filling. It will mound into a standard 9-inch crust, but you can use up to a 10-inch crust.
Yes! Freeze it uncovered until firm, then wrap tightly and store for up to 1 month. Thaw in the fridge before serving, or enjoy it slightly frozen like an ice cream pie. Just note that the crust will soften a bit after freezing.
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📖 Recipe
No-Bake Blueberry Cream Pie
Ingredients
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup whipped topping
- 20 ounces blueberry pie filling
- 9 inch graham cracker crust
Instructions
- Beat the cream cheese until smooth and fluffy. Mix in the vanilla, powdered sugar, lemon juice, and lemon zest.
- Fold in the Cool Whip until combined. Add the blueberry pie filling and fold until evenly mixed with no streaks.
- Pour the filling into the graham cracker crust. Chill for at least 4 hours or until firm. Serve with additional whipped topping or whipped cream and fresh blueberries or blueberry compote.
Notes
- Use room temperature cream cheese so it mixes smoothly without lumps.
- This recipe makes a generous amount of filling -- enough for a 9 or 10-inch crust.
- Using a store-bought crust? Place it into a glass or ceramic pie plate for sturdiness and a decorative look.
- For clean slices, chill the pie at least 4 hours until the filling is firm.
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