Blueberry Cream Cheese Pie | Renee's Kitchen Adventures

Tuesday, August 6, 2019

Blueberry Cream Cheese Pie

Nothing says summer like a slice of blueberry pie! You are going to love this recipe for Blueberry Cream Cheese Pie, because you get all the flavor of a blueberry pie with a lot less work! Blueberry Cream Cheese Pie has a sweet graham cracker crust filled with a luscious cream cheese layer all topped with delightful fresh blueberries. This no bake blueberry pie won't heat up your kitchen either!

Slice of Blueberry Cream Cheese Pie by Renee's Kitchen Adventures on a white plate with a fork and fresh blueberries in the background

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Blueberries are good for you!

Blueberries are one of those seasonal summer fruits I adore! Although our North American blueberry season runs from April through September, we can enjoy fresh blueberries year round thanks to South American imports from October through March. So it's always blueberry season!

Blueberries are good for you. They are bursting with vitamins, minerals, and antioxidants. Did you know that, for their size, blueberries have the most antioxidant properties out of all the popular fruits and vegetables?

I love to enjoy blueberries in sweet recipes like this incredible Blueberry Coffee Cake and Blueberry Frozen Yogurt and in savory recipes like this delicious Blueberry Pecan Chicken Salad. In fact, if you search BLUEBERRY in the search bar, you'll find a plethora of blueberry recipes on this blog. But today, we are going to talk about this outstanding recipe for Blueberry Cream Cheese Pie!

Blueberry Cream Cheese Pie

I'm in love with this recipe for Blueberry Cream Cheese Pie. It checks all the boxes for a summer dessert; It's delicious, it's a no bake recipe, it uses simple ingredients, and it's easy to make. 

Blueberry Cream Cheese Pie can easily be adapted to fit certain dietary needs. You can swap the sugar in the recipe for sugar substitutes to help keep the sugar content down. You can also substitute full fat ingredients for the reduced fat versions. 

You can even skip making a homemade graham cracker crust in this recipe, and opt for a store bought ready made crust instead. How's that for easy? 

Whole Blueberry Cream Cheese Pie by Renee's Kitchen Adventures

Recipes with fresh blueberries 

Blueberry Cream Cheese Pie is made with fresh blueberries. However, frozen blueberries can be substituted if needed. Since fresh blueberries are available year round, I almost always choose to use fresh blueberries in this recipe and in recipes like Fresh Blueberry Cake.

Over head shot of fresh blueberries in a white measuring cup over a pan of fresh blueberries for Blueberry Cream Cheese Pie by Renee's Kitchen Adventures

Tips for making the best Blueberry Cream Cheese Pie

  • Make sure the pie crust is completely cooled before adding the filling
  • Make sure the topping has cooled to at least room temperature before adding to the pie.
  • You can skip baking the graham cracker crust, and refrigerate until firm after forming the crust on the pie plate. Your crust will be softer and more crumbly than if you baked it, but it will hold together as long as the pie is kept cold. 
  • Use a deep 9.5 inch pie plate to make sure everything fits!
  • Cook the blueberry topping for 1 minute after the mixture comes to a boil, to ensure the cornstarch thickens the topping properly.

Blueberry Cream Cheese Pie, No bake dessert
Dessert, pie
Yield: 12 servings

Blueberry Cream Cheese Pie

prep time: 30 Mcook time: 10 Mtotal time: 40 M
Blueberry Cream Cheese Pie is an easy, no bake dessert, perfect for summertime. Graham cracker crust, is filled with a luscious cream cheese filling and topped with a sweet blueberry sauce.


For the Graham Cracker Crust
  • 12 full sheets of graham crackers or 1 1/2 cups of graham cracker crumbs
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1/2 tsp. ground cinnamon (optional)
  • 6 TBSP unsalted butter, melted
For the Blueberry Topping
  • 3 cups fresh blueberries 
  • 1/2 cup water
  • 3 TBSP fresh lemon juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • pinch of salt
  • 1/2 TBSP unsalted butter (optional)
For the Cream Cheese Filling
  • 8 oz. reduced fat cream cheese, softened to room temperature 
  • 1 TBSP milk
  • 1/2 cup powdered sugar
  • 1 tsp. pure vanilla extract
  • 1 8oz. container of Cool Whip Light


How to cook Blueberry Cream Cheese Pie

Make the Graham Cracker Crust
  1. Heat oven to 350 degrees F.
  2. Place crackers in food processor and process into fine crumbs.
  3. Add in the sugar, salt, and cinnamon (if using),  pulse to combine.
  4. With processor running, pour melted butter in to combine. 
  5. Press firmly into bottom and sides of a large pie plate. 
  6. Bake for 10 minutes and allow to cool completely before filling or place in refrigerator for approximately 30 minutes before filling (crust will be looser). 
Make the Blueberry Topping
  1. While the crust is baking, add all the blueberry topping ingredients except butter, to a medium sauce pan and stir to combine.
  2. Cook over medium-high heat.  Let mixture come to a boil, then cook for 1 minute until thickened. 
  3. Take off heat, and stir in butter (if using). 
  4. Allow to cool to room temperature before topping cream cheese filling. 
Make the Cream Cheese Filling
  1. In large bowl, beat cream cheese, milk, powdered sugar, and vanilla extract with electric mixer until smooth. 
  2. Beat in entire 8 oz. Cool Whip on low speed. 
Assemble the pie
  1. When the crust is completely cool, spread the cream cheese filling evenly over the crust. 
  2. Top the cream cheese filling with the blueberry topping that has been cooled to room temperature.
  3. Place pie in refrigerator and chill for at least 2 or more hours before serving. 



Skip baking the crust and chill it in the refrigerator for 30 min, after forming before filling. It will be looser than a baked crust, but it will still work as long as the pie is kept cold. This pie can also be made in a store bought, ready to use, EXTRA SERVINGS graham cracker crust.

You can use frozen blueberries in place of fresh.

You can use regular cream cheese and any variety of Cool Whip you like.

You can replace the Cool Whip with approximately 1 1/2 cups of cream that has been whipped.

You can replace the sugar with sugar substitutes.

Any changes to the original recipe will alter the nutritional information.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
Nutritional Information is an estimate.
Created using The Recipes Generator

Slice of Blueberry Cream Cheese Pie by Renee's Kitchen Adventures

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  1. I have some big dessert lovers so I’m going to up it by half and make it in a 8 1/2 x 13 pan. Yum!

  2. I made this for a group of 12 and made 50% more of the recipe and still had leftovers - and everybody loved it!

    1. Hi Austin! I'm so happy to hear you enjoyed this recipe!! Thanks so much for your review!

  3. How long can this be refrigerated before serving

    1. Hi thank you for your question. A minimum of 2 hours. Longer is fine and I would say, up to a few days before you serve it as long as it's covered in the refrigerator would work.

  4. I made this for company a few days ago and it was a huge success! I used your option of replacing the Cool Whip with whipped heavy cream and the filling was luscious! Thank you for sharing this delicious recipe. I'll definitely be making this pie again.

    1. Hello and thank you so much for your review. I'm so happy you enjoyed this recipe and will be making it again!

  5. Can I use a 9" springform pan instead. 1 1/2 cups graham crumbs doesn't seem like much

    1. Hi and thanks for your question. I haven't made this recipe in a 9" springform pan, but I think you could increase the crumbs to a total of 2 cups if you are afraid the crust won't be thick enough. Hope this helps.


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