Description
This No-Bake Blueberry Pie is a refreshing dessert with a creamy, tangy filling and fresh blueberries, making it a perfect treat for hot summer days. With no baking required, it’s a quick and easy way to enjoy a cool, sweet pie with a graham cracker crust.
Ingredients
8 oz cream cheese, room temp
½ cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
8 oz whipped topping (such as Cool Whip)
1 pre-made graham cracker pie crust
1 ½ cups fresh blueberries
1 tbsp sugar (for topping, optional)
Instructions
- In a medium mixing bowl, beat the cream cheese with granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
- Fold in the whipped topping, mixing gently until well combined.
- Pour the cream cheese mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 6 hours, or until the filling has set and is firm.
- Once ready to serve, top the pie with fresh blueberries and sprinkle with a little sugar for extra sweetness, if desired.
Notes
- This pie can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Frozen blueberries can be used, but be sure to thaw and drain them before topping the pie.
- For a different crust flavor, consider using a chocolate cookie crust or a homemade graham cracker crust.
- To make this pie vegan, use vegan cream cheese and dairy-free whipped topping.
- If you want a fluffier filling, beat the cream cheese and whipped topping for a longer time.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
