This blueberries and cream pie combines a crunchy buttery graham cracker crust, mousse-like cheesecake filling, and homemade blueberry topping. The filling isn’t as heavy as pudding-based cream pies like coconut cream pie. Rather, it’s light and whipped like no-bake cheesecake. The blueberry topping is jammy and sweet and you can make it with frozen blueberries, so this is a wonderful year-round dessert.
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Tell Me About This Blueberries & Cream Pie
- Texture: There are 3 layers and each has a different texture. Enjoy the crunchy graham cracker crust, ultra creamy and light mousse-like filling, and jammy blueberry topping in every single bite. A homemade whipped cream garnish is optional, but certainly convenient because it uses ingredients you already need for the pie.
- Flavor: If you enjoy fruity and creamy pies, today’s blueberries & cream pie is right up your alley. The filling is similar to no-bake cheesecake and has a delicious tang from the cream cheese and lemon juice. Blueberries are a natural choice with cheesecake-like desserts and taste wonderful with these layers. You can certainly switch to other berries such as strawberries or a variety for a mixed berry topping.
- Baking: The crust sets up in the oven and the filling and topping set up in the refrigerator. Bake the crust for about 15 minutes, cool slightly, and then spread in the filling and add the cooled blueberry topping. This is the same process we use to make strawberry cream cheese pie.
- Time: The hands on work takes much less time than making a traditional blueberry pie. Between the topping, crust, and filling, prep time is about 45 minutes. The filling takes at least 8 hours to set up in the refrigerator, so plan ahead. This pie is a great choice if you don’t have time to make dessert the day of your gathering/meal because it’s best made a day ahead!
10 Ingredients + 3 Separate Layers
You need 10 ingredients total for this cold and refreshing pie and it’s important to make the layers in the following order:
- Blueberry Topping: Cook the blueberry topping on the stove first so it has time to cool down before layering onto the pie. It takes awhile to cool, so you can absolutely make the topping 1-2 days ahead. It’s pretty similar to the blueberry swirls used in this blueberry cheesecake and this lemon blueberry tart, so if you’ve tried either recipe before you know it’s easy. Ingredients required include blueberries, cornstarch, lemon juice, and sugar. Use frozen blueberries when it’s not berry season.
- Graham Cracker Crust: I always love a traditional graham cracker crust with creamy pie fillings. You need graham cracker crumbs, sugar, and melted butter. I nearly halved the amount of sugar from my regular graham cracker crust recipe to tone down its sweetness. (You still need some sugar in the crust because when baked, it helps keep the crust tight and compact.) Bake the crust as you work on the filling. It’s ideal that the crust is still slightly warm when you spread in the filling so the filling can adhere.
- Whipped No-Bake Cheesecake: You need heavy cream, cream cheese, confectioners’ sugar, vanilla extract, and lemon juice. Prepare this layer last right before spreading it into the slightly warm crust.
Not pictured: the butter and graham crackers needed for the crust.
Overview & Photos: How to Make the No-Bake Cheesecake Filling
Have you ever made cookies & cream pie, peanut butter pie, or pumpkin no bake cheesecake? We’re doing something similar here. Whip heavy cream into peaks, then set aside. (Pictured below, left.) This unsweetened whipped cream adds a stable, yet creamy foundation. There’s no need for gelatin or other thickening ingredients in the cheesecake filling.
After that comes the cream cheese, confectioners’ sugar, vanilla, and lemon juice. (Pictured below, right.)
Then fold the whipped cream into the cream cheese mixture:
Spread into the baked graham cracker crust. I like using a large or small offset spatula to make the job easier. Spoon the cooled blueberry layer on top, and then let the entire pie set up in the refrigerator for at least 8 hours.
Blueberries & cream pie prefers to be made ahead so it sets and slices neatly. 🙂
Homemade whipped cream adds a beautiful finishing touch and I piped it on in a zigzag design using a Wilton 1M piping tip. The whipped cream uses some of the same ingredients you need for the filling, so pick up a pint of heavy cream and use half for the filling and half for the whipped cream garnish. Let me know if you try this one!
Sally's Pie Week
This blueberries and cream pie is best made ahead so the filling and topping can set and the pie slices neatly. The blueberry topping is jammy and sweet and you can make it with frozen blueberries, so this is a wonderful year-round dessert.
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
- 2 and 1/4 cups (around 430g) fresh or frozen blueberries (do not thaw)
- 2 Tablespoons (25g) granulated sugar
Graham Cracker Crust
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 3 Tablespoons (38g) granulated sugar
- 5 Tablespoons (72g) unsalted butter, melted
- 1 cup (240ml) cold heavy cream
- 12 ounces (340g) block cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- optional for topping: homemade whipped cream
- Make the blueberry topping first so it can cool: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Cook for 3 minutes stirring occasionally to help them thaw or break down some juices. Stir in the cornstarch mixture. Cook for 2 more minutes as the topping thickens and simmers, stirring occasionally. Remove from heat and set aside at room temperature until step 5. (Must completely cool, so transferring to a bowl out of the saucepan helps speed that up. Feel free to refrigerate.)
- Preheat oven to 350°F (177°C).
- Make the crust: Mix the graham cracker crumbs and sugar together. Stir in the melted butter until mixture is combined, thick, and sandy. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for 15 minutes. Meanwhile, make the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Assemble layers: Spread filling into slightly cooled crust. Use an offset spatula to smooth down the top. Spoon cooled blueberry filling evenly on top.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.
- Feel free to garnish the pie with whipped cream right before or a few hours before serving (keep pie refrigerated after adding whipped cream). I used Wilton 1M piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that 1st piece is out.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
- Make Ahead Instructions: You can prepare the blueberry topping (step 1) 1-2 days in advance. Cover and refrigerate before using. It’s easiest to spread if it’s at room temperature, so bring to room temperature before spreading on top of filling. You can also freeze the topping for up to 3 months. Thaw, bring to room temperature, then use in the recipe. You can prepare the crust (step 3) up to 2 days in advance. Cover and store baked and cooled crust at room temperature. It must be slightly warm when you spread in the filling so the filling can adhere, so warm in a 350°F (177°C) oven for 1-2 minutes before adding the filling. You can prepare the filling (step 4) 1 day in advance before spreading into the crust in step 5. Cover and refrigerate until ready to use.
- Cream Cheese: Make sure you are using block cream cheese and not cream cheese spread. Blocks of cream cheese are typically 8 ounces each, so you need 1 and 1/2 blocks.
- Other Pie Crust: Feel free to swap the graham cracker crust for traditional pie crust. This is my favorite pie crust and I also have this all butter pie crust too. You will need to fully par-bake the pie crust shell.
- Other Fruit Topping: Feel free to replace with fresh or frozen (not thawed) chopped strawberries or quartered cherries. If using cherries, I recommend adding another 1/2 teaspoon of cornstarch. Raspberries and blackberries get a little too juicy, so I recommend avoiding those unless you do a mixed berry topping with those, blueberries, and strawberries.
- Non-US Readers: With the help of other non-US readers who do not have access to graham crackers, here is a basic crust recipe you can follow for a 9-inch pie dish. 250g digestive biscuits + 100g butter + no sugar. Grind the digestive biscuits into crumbs, melt the butter, and mix with the crumbs. Press into pan and pre-bake as directed in step 3. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.
Keywords: blueberry cream pie