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No Bake Blueberry Pie – Creamy, Fresh & Effortlessly Elegant

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A refreshing, no-bake blueberry pie with a creamy cheesecake-style filling, a buttery graham cracker crust, and a glossy homemade blueberry topping.

Ingredients

Scale

For the crust:

  • 1½ cups (150g) graham cracker crumbs

  • 6 tbsp (85g) melted butter

  • 2 tbsp sugar

For the blueberry topping:

  • 2 cups blueberries (fresh or frozen)

  • ¼ cup sugar

  • 2 tbsp lemon juice

  • 1 tbsp cornstarch + 2 tbsp water

For the filling:

  • 8 oz (225g) cream cheese, softened

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup (240ml) heavy cream, whipped

Instructions

  • Mix crust ingredients. Press into 9-inch pie dish. Chill 30 minutes.

  • Cook blueberries, sugar, lemon juice, and cornstarch slurry over medium heat until thick. Cool completely.

  • Beat cream cheese, sugar, and vanilla. Fold in whipped cream.

  • Spread filling into crust. Top with blueberry mixture.

  • Chill at least 4 hours before serving.

Notes

Decorate with fresh blueberries or lemon zest. Keeps well in fridge up to 3 days.

Find it online: https://thefoodaunt.com/no-bake-blueberry-pie-creamy-fresh-effortlessly-elegant/