No-Bake Blueberry Pie
A refreshing and creamy dessert bursting with blueberry flavor, perfect for hot days and quick gatherings, with no oven needed.
Ingredients
Crust
- 1 graham cracker crust, store bought or homemade Store-bought is a time saver.
Creamy Filling
- 8 oz cream cheese, softened Soften for 30-45 minutes to avoid lumps.
- 1 can sweetened condensed milk (14 oz) Essential for texture and sweetness.
- 1 tbsp lemon juice Plus a little zest for extra brightness if desired.
- 1 tsp vanilla extract
- 1 cup whipped topping or 1 and 1/2 cups whipped cream Homemade whipped cream can be substituted.
Blueberry Topping
- 3 to 4 cups blueberries, fresh or frozen Frozen blueberries work well for convenience.
- 1/3 to 1/2 cup sugar Adjust to taste, especially if berries are sweet.
- 2 tbsp cornstarch For thickening the topping.
- 2 tbsp water To mix with cornstarch.
- 1 pinch salt
Instructions
Prepare the Blueberry Topping
- In a saucepan, add blueberries, sugar, lemon juice, and a pinch of salt. Cook over medium heat until it starts to bubble and the berries release juices.
- Stir the cornstarch and water together, then pour it in while stirring. Cook for 1 to 2 minutes until thickened. Take it off the heat and let it cool fully.
Mix the Creamy Filling
- In a bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Mix until creamy and lump-free.
- Gently fold in the whipped topping until the filling stays light.
Assemble the Pie
- Spoon the creamy filling into the crust and smooth the top.
- Once the blueberry topping is completely cool, spread it over the filling.
Chill
- Refrigerate at least 6 hours, but overnight is even better for clean slices.
Notes
For neat slices, use a sharp knife and wipe it between cuts. Adjust sweetness based on berry ripeness and try additional toppings or flavorings as desired.