This cool and creamy no-bake strawberry blueberry pie with a buttery shortbread crust is everything you want in a summer dessert—sweet, fresh, bursting with juicy berries, and no oven required. Perfect red, white, and blue dessert for Memorial Day, July 4th, Labor Day, and any summer party.
For more berry delicious desserts, try Strawberry Heaven Dessert and 2-Ingredient Blueberry Angel Food Cake.
There's no better way to get a taste of summer than with fresh fruit pies. And I especially love this no-bake strawberry blueberry pie recipe. It's filled with sweet strawberries, juicy blueberries, and a creamy layer of lightly sweetened cream cheese in a buttery crust.
The strawberry-blueberry topping (made without Jello or gelatin) has a soft-set texture that holds its shape when sliced but stays juicy and full of fresh fruit flavor. And the shortbread crust comes together with 3 simple ingredients. You can chill or freeze it for a no-bake crust, or bake it in the microwave (what?) or the oven.
This blueberry strawberry pie is simple to make and perfect for warm-weather parties, backyard cookouts, or anytime you’re craving a cool, creamy slice of pie.
❤️You're Going to Love This
- No oven needed. This no-bake pie is an easy, delicious summer dessert, perfect for berry season.
- Cool, creamy, and not too sweet. The lightly sweetened cream cheese layer is rich and silky. Like cheesecake without all the work.
- Just berries, no Jello. The fruit topping has a soft-set texture that isn't overly firm or runny.
- Perfect red, white, and blue dessert for patriotic holidays and summer parties.
🍓Ingredients
See recipe card at the bottom of the post for the full recipe and complete list of ingredients with exact amounts.
- Shortbread cookies. Shortbread is the perfect pie crust because it adds a crunchy texture and isn't too sweet. I used Lorna Doone cookies. Use any store-bought shortbread like Walker's shortbread, Keebler Sandies Shortbread, or Keebler Pecan Sandies for nutty crunch and flavor.
- Sugar. The sugar in the cookie crust isn't so much to sweeten it as it is to bind it. You can use 2 tablespoons if 3 seems too sweet to you.
- Lemon juice. Fresh lemon juice brightens the fruit filling.
- Fresh strawberries and blueberries. Fresh berries give the best texture and hold their shape better than frozen, but you can use frozen blueberries and strawberries in a pinch. Just be sure to thaw and thoroughly drain them first.
- Cream cheese. For the firmest cream cheese filling, be sure to use a block of cream cheese, not cream cheese spread in a tub.
🍊Substitutions or Variations
- Berries. Make it a mixed berry pie and replace some of the berries with raspberries and blackberries.
- Try a different crust. This pie would also be delicious with a graham cracker crust, Oreo cookie crust, or pretzel crust.
- Store-bought crust. Use a store-bought shortbread, Oreo, or graham cracker crust. A 9-inch crust will work, but a 10-inch crust is best.
- Orange juice and zest. Instead of lemon juice in the fruit filling and lemon zest in the cream cheese layer, use orange juice and zest. It's yummy!
- Brown sugar. Swap out the granulated sugar in the shortbread crust with brown sugar for a richer flavor.
🥣How to Make Strawberry Blueberry Pie
Step 1: Mix cookie crumbs, sugar, and melted butter together. Press the mixture into a 9-inch pie plate. Microwave 1-2 minutes or bake 10 minutes at 350 until light golden brown. Cool in the fridge for 5-10 minutes, then place in the freezer to chill.
Step 2: Combine the fresh berries in a large bowl. In a medium saucepan, whisk the sugar, water, cornstarch, and lemon juice over medium heat until smooth. Add 2 cups of the mixed berries and bring to a boil until the mixture has thickened, like jam. Cool in the fridge for 10 minutes.
Step 3: Whip the cream cheese, powdered sugar, and lemon zest until smooth and creamy. Spread the cream cheese mixture in an even layer in the pie crust.
Step 4: Stir the cooked berry filling into the bowl of berries. Pour the strawberry blueberry mixture on top of the cream cheese layer. Chill for at least 3 hours or until the filling firms up. Serve with a dusting of powdered sugar on top of the pie, whipped cream or vanilla ice cream, and fresh berries.
👉Top Tip: For a no-bake crust, chill it in the freezer to firm it up until ready to fill.
☑️Tips
- Firm up the crust by "baking' it for a couple of minutes in the microwave.
- Save time by using a store-bought pie crust. I recommend a 10-inch crust.
- To cool the berry mixture faster, pour it into a separate bowl while it cools.
- Pat the berries dry to keep the filling from getting runny.
- Serve blueberry strawberry pie the same day you make it. The juicy berries will start to release their juices after a day or so.
- There's enough filling and crust for a 9 or 10-inch pie dish.
🎁Storage
- Strawberry Blueberry Pie is best served the same day you make it. After a day or so, the berries start to release their juices. Store leftover pie in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
- Freeze leftovers and serve slightly thawed for a yummy frozen dessert!
📅Make Ahead
- Prepare the cooked strawberry blueberry pie filling 1-2 days ahead of time. Cover and refrigerate. Warm it slightly to room temperature if it's too thick to stir with the fresh berries.
- Prepare the shortbread crust up to 2 days in advance. Store covered at room temperature.
- Prepare the cream cheese mixture 1 day ahead. Cover and refrigerate until ready to use. Warm it slightly to room temperature if it's too thick to easily spread into the crust.
❓FAQs
Yes! You can prepare the pie crust, berry filling, and cream cheese filling ahead of time and assemble the pie the same day you serve it.
Yes. Although fresh berries work best, you can use frozen berries in a pinch. Be sure to thaw and drain them well. The texture of the filling will be softer, but will still hold up relatively well if served as soon as it's firm. Frozen berries will release liquid more quickly than fresh berries.
Shortbread is ideal because it’s rich, buttery, and holds up beautifully. A graham cracker crust or Oreo crust would also be delicious.
Yes. Swap out the homemade pie crust for a store-bought shortbread or graham cracker crust. You can use a 9- or 10-inch crust. The filling just fits into a 9-inch crust if you mound it high, or use leftover filling as a topping for oatmeal, ice cream, or pancakes.
Use softened block cream cheese, not whipped or spreadable.
Yes. Try raspberries, blackberries, or even peaches.
🎆More Fruity Dessert Recipes
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📖 Recipe
Blueberry Strawberry Pie
Ingredients
Homemade Shortbread Crust
- 2 ½ cups shortbread cookie crumbs
- 7 tablespoons melted butter
- 3 tablespoons granulated sugar
Blueberry Strawberry Filling
- ½ cup granulated sugar
- ½ cup water
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 3 cups sliced fresh strawberries
- 3 cups fresh blueberries
Cream Cheese Filling
- 8 ounces softened cream cheese block, not the kind in a tub
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
Instructions
Make the Shortbread Crust
- Combine cookie crumbs, melted butter, and sugar in a bowl until the crumbs are moist and clump together like wet sand. Press the crumbs into the bottom and up the sides of a 9 to 10-inch pie plate. Use your hands to evenly distribute the crumbs, then use a glass or measuring cup to form a compact crust.
- For a sturdier, less crumbly crust, "bake" it in the microwave for 1-2 minutes, or in the oven at 350 for 10 minutes. I used the microwave so I didn't need to turn on the oven. If the crust puffs up, just press it back into place with a spoon or glass.Chill crust in the fridge for 10 minutes, then the freezer until the crust is firm and cold. If you prefer a no-bake crust, freeze it until ready to fill, 15-20 minutes.
Make the Blueberry Strawberry Pie Filling
- Combine the blueberries and strawberries in a large bowl.
- In a medium saucepan, whisk the sugar, water, cornstarch, and lemon juice together over medium heat until combined and smooth. Add 2 cups of the berries. Bring to a boil and stir until thickened, like jam. Place in a separate bowl and cool in the fridge for at least 10 minutes.
Make the Cream Cheese Filling
- Mix the cream cheese, powdered sugar, and lemon zest on medium-high until fluffy.
Assemble the Pie
- Carefully spread the cream cheese mixture in an even layer in the pie crust. Gently stir the cooked berry filling into the bowl of berries until well combined. Pour the berry filling over the cream cheese layer. Chill the pie at least 3 hours or until firm. This pie is best served the same day. Serve with lemon whipped cream and fresh berries.
Notes
- Pat the berries dry to keep the filling from getting runny.
- To cool the berry mixture faster, pour it into a separate bowl while it cools.
- Serve blueberry strawberry pie the same day you make it. The juicy berries will start to release their juices after a day or so.
- Frozen berries may be used in a pinch. The berry filling will have a softer texture and release liquid more quickly than fresh berries.
- There's enough filling and crust for a 9 or 10-inch pie dish.
- Save time by using a store-bought pie crust. I recommend a 10-inch crust.
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