Description
This no-bake Blueberry Cream Cheese Pie is a deliciously creamy and fruity dessert combining smooth cream cheese filling with sweet blueberry pie filling layered in a crunchy graham cracker crust. Perfect for a quick, refreshing treat that requires minimal prep and no oven baking.
Ingredients
Scale
Crust
- 1 premade graham cracker crust (9-inch)
Filling
- 16 oz cream cheese, softened
- 2 tsp vanilla extract
- 8 oz whipped topping
- 21 oz blueberry pie filling
Optional Garnishes
- Whipped cream
- Fresh blueberries
Instructions
- Prepare the Cream Cheese Mixture: In a medium mixing bowl, beat the softened cream cheese and vanilla extract together until the mixture is smooth and creamy.
- Incorporate Whipped Topping: Add the whipped topping to the cream cheese mixture and gently mix until the filling is uniform and well combined.
- Add Blueberry Filling to Mixture: Stir in ¼ cup of the blueberry pie filling using a spatula, mixing just until blended to maintain some texture.
- Fill the Pie Crust: Transfer the cream cheese and blueberry mixture evenly into the premade graham cracker crust, smoothing the surface.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set and firm to the touch.
- Top with Blueberries and Garnish: Once set, spread the remaining blueberry pie filling over the top of the pie. Optionally, decorate with whipped cream and fresh blueberries before serving.
Notes
- For best results, ensure cream cheese is fully softened before mixing.
- Do not overmix the blueberry filling into the cream cheese to keep texture contrasts.
- This pie is best served well chilled, allowing flavors to meld.
- Use a clear premade graham cracker crust for a classic presentation.
- Leftover pie should be tightly wrapped and refrigerated, best consumed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
