Description

This Blueberry Cream Cheese Pie (No-Bake) is a delightful treat with its creamy filling, fresh blueberries, and a crunchy graham cracker crust. Perfect for a quick dessert or a family gathering!

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
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

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Instructions

Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until well blended.
Firmly press the mixture into the bottom of a 9-inch deep pie dish.
Chill the crust while preparing the filling.
In another bowl, beat cream cheese until smooth and creamy.
Add powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, mixing until combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture gently.
Spread the cream cheese mixture evenly over the chilled crust.
In a saucepan, combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice, cooking over medium heat until bubbly, approximately 5-7 minutes.
Mix cornstarch with 2 tablespoons of water and add it to the blueberry mixture. Stir until slightly thickened and remove from heat.
Allow the blueberry mixture to cool and then pour it over the cream cheese filling. Spread evenly.
Chill the pie for at least 4 hours before serving.

Notes

For a sweeter pie, adjust the sugar in the blueberry topping as desired.
Using fresh blueberries will enhance the flavor, but frozen can be used if fresh are not available.
Ensure the heavy cream is whipped well for a fluffy texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg