No-Bake Blueberry Pie

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Prep time 20 minutes

Cooking time —

Total time 4 hours

Servings 8 servings

No-Bake Blueberry Pie is my go to dessert for those days when it is way too hot to turn on the oven, but I still want something that feels special. Maybe you have guests coming, maybe you promised dessert for dinner, or maybe you just want a sweet treat that does not turn your kitchen into a sauna. This pie is cool, creamy, and packed with blueberry flavor, and it looks like you tried a lot harder than you did. I started making it after one too many summer gatherings where I ran out of time and patience. Now it is the kind of recipe I can pull off even when I am slightly frazzled.

The Story Behind This Recipe

Here’s why I love this No-Bake Blueberry Pie: it bakes up beautifully and it tastes like a bakery treat. No-Bake Blueberry Pie is my go to dessert for those days when it is way too hot to turn on the oven, but I still want…

Alexandraa

How to Make No Bake Blueberry Pie

This is a simple, no stress recipe, but it helps to think of it in three layers: crust, creamy filling, and blueberry topping. I usually make it in the morning, let it chill all day, and then slice it after dinner when everyone is ready for something sweet.

Step by step, the way I actually do it

• Make the crust: Stir graham cracker crumbs with a little sugar and melted butter, then press it firmly into a pie dish. Chill it while you make the filling.
• Whip the filling: Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Fold in whipped topping or freshly whipped cream until it looks fluffy and light.
• Fill the pie: Spoon the creamy layer into the chilled crust and smooth the top.
• Add the blueberry topping: Spread blueberry pie filling over the top. Then chill until set, at least 4 hours, but overnight is even better.
• Slice and serve: Wipe your knife between cuts for clean slices that look bakery nice.

If you like this general no oven dessert vibe, you might also want to peek at this no-bake chocolate marshmallow pie when you want something more rich and chocolatey.

Ingredients and Substitutions Notes

I love recipes that do not punish you for using what you have. This one is forgiving, and you can tweak it based on your pantry, your budget, or your preferences.

Crust options
Graham cracker crust is the classic, but you can absolutely swap it.

If you want a quick shortcut, a store bought crust works too. Nobody needs to know. If you want to switch it up, crushed vanilla wafers make a sweeter base, and crushed digestive biscuits give it a deeper flavor.

Filling notes
The creamy layer is usually cream cheese, powdered sugar, vanilla, and whipped topping. A few things that matter:

• Use softened cream cheese so you do not end up with little lumps.
• Powdered sugar keeps it smooth. Granulated sugar can feel grainy unless you beat it forever.
• Whipped topping vs whipped cream: Both work. Whipped topping holds its shape longer, whipped cream tastes more homemade.

Topping ideas
Most days I use blueberry pie filling because it is easy and consistent. If you want more of a tangy vibe, add a squeeze of lemon juice to the topping. A tiny pinch of salt also makes the blueberry flavor pop, and it does not make the pie taste salty, I promise.

By the way, if you are building a little collection of easy desserts, I have a soft spot for this no-bake blueberry cheesecake. It hits that same creamy and fruity craving.

Can I Use Frozen Blueberries?

Yes, you can. I do it often, especially when blueberries are out of season or crazy expensive. Frozen berries are picked at peak ripeness, so the flavor is usually great.

Here is the trick: you cannot just dump frozen blueberries on the pie and hope for the best. They release water as they thaw, and you will end up with a sad puddle on top of your pretty pie.

My easy frozen blueberry topping method

In a small pot, combine:

2 to 3 cups frozen blueberries, 1 third cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Bring it to a gentle simmer. Stir in a cornstarch slurry made from 1 tablespoon cornstarch plus 2 tablespoons cold water. Cook for about 1 to 2 minutes until it looks glossy and thick. Cool it completely before adding it to the pie.

This gives you that pie filling texture without the extra liquid. And you get a fresher blueberry taste, which I love when I have the time.

If you are in a lemon mood after making this, you might also like these no-bake lemon cheesecake rice krispie treats. They are bright, sweet, and super snackable.

Expert Tips and Recipe FAQs

After making No-Bake Blueberry Pie more times than I can count, these are the little things that make a big difference. Nothing fancy, just the stuff that helps it turn out right the first time.

Chill time is not optional
This pie needs time to set. If you cut it too soon, it will still taste good, but it will slide around on the plate. I aim for at least 4 hours, and overnight is best if you want clean slices.

Press the crust firmly
Use the bottom of a measuring cup to press it down and up the sides. If the crust is loose, the slices will crumble when you serve them.

Keep the filling smooth
Beat the cream cheese first by itself until it is creamy. Then add the sugar and vanilla. That one small step prevents lumps.

How to store it
Cover and refrigerate. It holds well for about 3 days. After that, the crust starts to soften, but honestly, leftovers rarely last that long at my place.

Freezing
You can freeze it, but the texture changes slightly once thawed. If you do freeze it, wrap it well, thaw in the fridge, and expect the crust to be a bit softer.

“I made this for a family dinner and everyone thought it was from a bakery. The instructions were so easy, and the blueberry topping was the star. I am making it again next weekend.”

Common Questions

1) Can I make No-Bake Blueberry Pie the night before?
Yes, and it is actually better that way. Overnight chilling makes it set nicely and the slices look cleaner.

2) What if I do not have graham crackers?
Use vanilla wafers, digestive biscuits, or even crushed shortbread cookies. Just keep the butter amount similar so it sticks together.

3) How do I keep the filling from being runny?
Use full fat cream cheese, make sure it is not warm or melty, and give the pie enough chill time. Also, do not overmix after adding the whipped topping.

4) Can I use homemade whipped cream instead of whipped topping?
Totally. Whip cold heavy cream to stiff peaks, then fold it in gently. It tastes amazing and feels extra homemade.

5) Do I have to use blueberry pie filling?
Nope. You can use your own cooked blueberry topping, or even a thick blueberry jam warmed slightly and cooled. Just keep it thick so it stays on top.

Want More Blueberry Dessert Recipes

If you are on a blueberry kick, I get it. Blueberries just make desserts feel cheerful, and they play so well with creamy fillings and buttery crusts. After you try No-Bake Blueberry Pie, you might want a few more ideas to keep the theme going.

I really like desserts that feel a little layered or “scoop and serve” friendly, like this blueberry cheesecake parfait. It is great for brunch or when you want individual servings. And if you want something more decadent for a celebration, a blueberry and chocolate combo is hard to beat, like a brownie style cheesecake situation.

A Sweet, Simple Finish

No-Bake Blueberry Pie is one of those reliable recipes that saves the day when you need dessert but do not want extra heat or extra drama. Keep the steps simple, chill it long enough, and you will have a cool, creamy slice that tastes like summer. If you want to compare versions, I have also learned a lot from Blueberry Pie {No Bake} – I Am Baker and this creamy twist from Blueberry Cream Cheese Pie (No Bake Recipe!) – Belle of the Kitchen. Try it once, and you will see why I keep coming back to it whenever blueberries are calling my name. Let me know if you make it, and do not be surprised if it disappears fast.