blueberry cream cheese pie
A no-bake blueberry cream cheese pie that’s creamy, sweet, and packed with juicy blueberries — basically, summer in a pie plate!
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups & spoons
- Pie plate (8–9 inch)
- Fridge for chilling
Ingredients
- 1 pre-baked graham cracker crust no shame if you buy it, I do too!
- 8 oz cream cheese, softened let it hang out on the counter!
- ⅓ cup sugar or more if you’re feeling sweet
- 1 tsp vanilla extract trust me, it’s the secret sauce
- 1 cup whipped cream or Cool Whip you do you, babe
- 1 ½ cups fresh blueberries or frozen if you’re in a pinch
- ¼ cup blueberry jam makes it extra fancy
Instructions
- Whip Up That Creamy FillingFirst, cream cheese, sugar, and vanilla — mix ‘em up real good. No lumps, no stress. I always let my cream cheese warm up, otherwise I’m left with that sad cottage cheese texture that just doesn’t cut it.
- Fold in the FluffFold in that whipped cream until it’s all soft and dreamy. It’s like making clouds in a bowl — I can’t help but sneak a taste (or five!).
- Pile It HighSpoon that creamy goodness into your crust. Smooth it out and try not to eat it all right then — easier said than done, babe.
- Blueberry Party on TopNow, here’s where it gets fun: pile on those juicy blueberries, then drizzle that jam on top. It’s like a little blueberry fireworks show. One time, I accidentally went overboard with the jam and it turned into a blueberry swamp — still tasted amazing, though!
Notes
- Frozen blueberries? Yes, just thaw and pat dry!
- No pie pan? Use a shallow baking dish lined with parchment for easier serving.
- No graham cracker crust? Use digestive biscuits or any cookie crust you love.
- Make ahead? Absolutely! Keeps in the fridge for 2–3 days (it’s even better chilled overnight!).
- Lumpy cream cheese? Let it fully soften at room temp to avoid lumps.
- More blueberry flavor? Add extra fresh blueberries or swirl in more jam on top.