Easy Blueberry Cheesecake Pie Recipe (No Bake)

A slice of creamy cheesecake with a graham cracker crust and blueberry topping sits on a blue and white plate with a fork, in front of the remaining pie in a white dish.

Easy Blueberry Cheesecake Pie Recipe (No Bake)

A cool, creamy no-bake blueberry cheesecake pie recipe with a buttery graham cracker crust, silky vanilla cheesecake filling, and a homemade blueberry topping cooked down until thick, glossy, and bursting with flavor. Every bite is rich, tangy, and perfectly balanced with sweet-tart blueberries.

Course Dessert

Cuisine American

Keyword Blueberry Cheesecake Pie, Blueberry Cream Cheese Pie

Prep Time 10

Cook Time 20

Freeze: 6

Total Time 8 30

Servings slices

Calories 428kcal

Author Michele Feuerborn

Ingredients

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter

For the Cheesecake Layer

8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream

For the Blueberry Topping

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon vanilla extract

Instructions

Graham Cracker Crust:

In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press firmly into a 9-inch deep pie dish. Chill while preparing filling.

Cream Cheese Filling:

In a large bowl, beat cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice, mixing until well combined.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until light and fluffy.

Chill:

Spread cheesecake filling evenly into the chilled crust and smooth the top. Refrigerate while preparing the topping.

Blueberry Topping:

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5 to 7 minutes until berries release their juices and begin to soften. You can mash or leave them whole for a great texture and lovely looking pie.
Stir in cornstarch slurry and continue cooking for 1 to 2 minutes until the mixture thickens and becomes glossy. Remove from heat and stir in vanilla extract. Let cool completely.

Top the Cheesecake:

Once cooled, spoon blueberry topping over the cheesecake layer and spread evenly.

Chill:

Chill pie for at least 6 hours or overnight until fully set.

Notes

Storing & Freezing:

Refrigerator: Cover loosely or store in an airtight container for up to 3 - 5 days.
Freezer: Freeze uncovered for 1 hour until firm, then wrap tightly in foil. Keeps well for up to 3 months.
Thawing: Always thaw the frozen pie in the refrigerator overnight. Do not thaw it on the counter.

Tips:

Press Crust: Press the crust firmly so it holds together cleanly when slicing.
Cool the Topping: Let the blueberry topping cool completely before adding it to prevent melting the cheesecake layer.
Smooth: For a smoother topping, lightly mash some blueberries while cooking.
Chill: Chilling overnight gives the best texture and cleanest slice.

Nutrition