Description
This No Bake Blueberry Cream Pie is a delicious and easy-to-make dessert featuring a buttery graham cracker crust, a creamy blueberry filling with cream cheese, and a light whipped topping. Perfect for warm days or when you want a flavorful dessert without turning on the oven.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 1/3 cup granulated sugar
Filling
- 8 ounce block cream cheese (softened)
- 1 cup powdered sugar
- 21 ounce can blueberry pie filling
- 8 ounce container frozen whipped topping (thawed and divided)
Instructions
- Prepare the Crust: In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is crumbly and evenly moistened. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate, using your fingers, the back of a spoon, or the bottom of a glass to compact it well. Place the crust in the refrigerator and chill for 30 to 45 minutes to set.
- Make the Filling: In a medium bowl, beat together the softened cream cheese and powdered sugar using an electric mixer until smooth and creamy. Gently fold in the blueberry pie filling, then add half (1/2 cup) of the thawed whipped topping and fold again until combined.
- Assemble the Pie: Spread the blueberry cream cheese filling evenly over the chilled graham cracker crust. Then, spread the remaining whipped topping over the surface of the pie to create a smooth, creamy layer.
- Chill and Serve: Cover the pie and refrigerate for at least two hours to allow the pie to set completely. Once chilled, cut into slices and enjoy your refreshing no bake blueberry cream pie.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Press the crust firmly to prevent it from falling apart when sliced.
- Chilling the pie thoroughly helps the filling to set and enhances flavor.
- For extra texture, garnish the top with fresh blueberries or a sprinkle of graham cracker crumbs before serving.
