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This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cream cheese. A cool and creamy cheesecake is topped with blueberry pie filling. Combine that with a graham cracker crust for a great dessert. If you love cheesecake, you’ll love this easy no bake pie.
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No Bake Blueberry Cream Cheese Pie
This easy no-bake blueberry pie cream cheese recipe combines two popular recipes: blueberry pie and no bake cheesecake! The combination is fantastic – a crunchy homemade graham cracker crust with that creamy cream cheese filling pairs perfectly with the topping with outstanding blueberry flavor.
Like most no bake pies, this blueberry pie with cream cheese is great to make ahead when you want a crowd-pleasing dessert. You can make the crust and filling ahead, and then when it’s time for a sweet treat, add the blueberry topping. It’s so easy!
When fresh blueberries are in season, I love to make my blueberry pie filling to make this a homemade blueberry pie. It’s made with fresh berries, lemon juice, sugar, and cornstarch to thicken it. The blueberry mixture is spread over the top of the pie for a fruity finish. If it’s not blueberry season, I use canned blueberry filling. Feel free to use either!
Ingredients in No Bake Blueberry Cheesecake
Graham crackers crushed into coarse crumbs – use prepared crumbs or crush your own.
Granulated sugar – this is combined with the graham crackers to make the crust.
Melted butter – this pulls the crust together so you can press it into the pie plate.
Room temperature cream cheese – make sure it’s not cold, so it’s easy to mix!
Powdered sugar – this melts into the filling, so it’s super smooth.
Vanilla extract – always buy PURE vanilla
Heavy whipping cream – gives it the fluffiness it needs
Blueberry pie filling – you will need less than one can of blueberry pie filling.
How to Make Blueberry Cheesecake Pie
- Combine the graham cracker crumbs and ¼ cup sugar in a medium bowl. Add the melted unsalted butter and stir with a fork until the mixture resembles sand.
- Evenly press the crust into the bottom and up the sides of a regular pie plate that is 9”. Refrigerate the crust while you prepare the filling.
- Mix the softened cream cheese in a large bowl with a hand mixer (or in the bowl of a stand mixer with a paddle attachment) at medium-high speed until smooth. Mix in the powdered sugar and vanilla. Scrape down the sides of the bowl with a rubber spatula if needed.
- Slowly add the heavy cream to the cream cheese mixture while mixing at low speed. Increase the electric mixer speed to high and beat the whipped cream mixture until it holds stiff peaks.
- Spread the cream cheese filling into the chilled graham cracker pie crust. Chill the cheesecake filling for at least one hour. For serving, spread the blueberry topping over the top of the cream cheese layer.
- You can serve the pie plain or add a dollop of whipped cream, Dream Whip, or Cool Whip on top of the pie for garnish.
If you have leftovers, keep them loosely covered with plastic wrap and store them in the refrigerator for three days.
Make Ahead Instructions: You can make the crust and cheesecake filling a day in advance and then add the blueberry pie filling just before you serve it.
- If you want similar recipe ideas, just change up the topping. Try canned strawberry pie filling and turn this recipe into a cream cheese strawberry pie. Or try cherry filling – they both work great.
- Try a shortbread crust or Golden Oreo Crust instead of graham cracker crust. Or use my peanut butter crust and it would taste like a PB&J Pie!
- Look for graham cracker crumbs in the baking aisle or crush whole crackers in your food processor. No food processor? Place the crackers in a resealable bag and crush them with a rolling pin.
- If you don’t have enough time to make the crust from scratch, you can use a 9” prepared graham cracker pie shell.
- For a twist, add some lemon zest to the cheesecake filling when you mix it.
- Use room-temperature cream cheese for the best blueberry cream cheese pie. If it’s cold when you mix it, you’ll have lumps in the batter.
- When you add the cream, whip it long enough, so it holds stiff peaks. This means that when you pull the beaters out of the mixture, the whipped cream does not drip off.
Similar Pie Recipes To Try
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Blueberry Cream Cheese Pie Recipe
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter melted
- 12 ounces (339g) cream cheese room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
- Stir together graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir with a fork sandy. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing filling.
- Place cream cheese in a large bowl. Mix with a hand or stand mixer until smooth, then mix in powdered sugar and vanilla.
- While mixing on low speed, add the heavy whipping cream slowly, then turn the mixer up to high speed and mix until stiff peaks form.
- Spread cheesecake mixture into crust. Chill at least one hour before topping and serving.
- Before serving, top with pie filling.
- Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.
- Be sure your cream cheese is room temperature to avoid lumps.
- Be sure when mixing in the heavy whipping cream that the cream stands by itself on the beaters without dripping – that’s how you know it’s done.
- Want to substitute Cool Whip? Use 1 (8-ounce) container of cool whip in place of the heavy cream.
This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cream cheese.