Description

Ever dreamed of a dessert that’s bursting with juicy blueberry flavor, creamy goodness, and doesn’t even need an oven? What if you could whip it up in minutes and have everyone begging for the recipe? The Ultimate No-Bake Blueberry Pie is your answer! This refreshing, creamy pie combines a buttery graham cracker crust with a luscious blueberry-cream cheese filling, topped with fluffy whipped topping.

Ingredients

This pie shines because of its simple, high-quality ingredients that come together for a delightful dessert. Here’s what you’ll need for 8 servings:

Graham cracker crust (6 oz, pre-made): A buttery, crunchy base that saves time.
Cream cheese (8 oz, softened): Creates a rich, creamy filling with a slight tang.
Granulated sugar (½ cup): Sweetens the filling and balances the tartness.
Fresh lemon juice (1 tbsp): Adds a bright, zesty note to enhance the blueberry flavor.
Blueberry pie filling (21 oz can): Provides a sweet, juicy blueberry taste without the hassle of fresh berries.
Whipped topping (8 oz, thawed, divided: 1 cup for filling, 2 cups for topping): Adds lightness to the filling and a fluffy, decorative top layer.

Substitutions and Variations:

Crust: Swap the graham cracker crust for a vanilla wafer crust, shortbread crust, or an Oreo crust for a chocolatey twist.
Cream Cheese: Use low-fat cream cheese for a lighter option or mascarpone for extra richness.
Sugar: Replace with honey or maple syrup, but reduce to ⅓-cup due to their stronger sweetness.
Lemon Juice: Swap with lime juice or orange juice for a different citrus note.
Blueberry Pie Filling: Use homemade blueberry compote or other fruit pie fillings (like cherry or strawberry) for variety.
Whipped Topping: Substitute with homemade whipped cream (whip 1 cup heavy cream with 2 tbsp sugar) or use a dairy-free whipped topping for a vegan option.
Vegan Option: Use vegan cream cheese, a vegan graham cracker crust, and dairy-free whipped topping.
Gluten-Free: Use a gluten-free graham cracker crust and ensure the blueberry pie filling is gluten-free.

Why These Ingredients Matter: The graham cracker crust provides a crunchy, buttery base, while the cream cheese and whipped topping create a smooth, creamy texture. The blueberry pie filling adds a burst of fruit flavor, and the lemon juice brightens it all up. Using quality ingredients ensures a pie that’s both refreshing and indulgent.

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Instructions

Step 1: Prepare the Cream Cheese Mixture

Soften Cream Cheese: Ensure the 8 oz cream cheese is softened (leave at room temperature for 30 minutes or microwave for 15 seconds).
Mix with Sugar: In a large mixing bowl, combine the softened cream cheese and ½ cup granulated sugar. Use a hand mixer or whisk to beat until light and fluffy, about 2–3 minutes.

Tip: Scrape down the sides of the bowl to ensure a smooth, lump-free mixture.

Step 2: Add Lemon Juice

Incorporate Lemon: Add 1 tbsp fresh lemon juice to the cream cheese mixture. Blend well until fully combined, about 30 seconds.

Tip: Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Step 3: Fold in Blueberry Filling

Add Blueberry Filling: Gently fold in the 21 oz can of blueberry pie filling with Ascertain the filling is evenly mixed for a vibrant, fruity flavor.

Tip: Use a spatula to fold gently to avoid breaking up the blueberries and maintain a smooth texture.

Step 4: Mix in Whipped Topping

Add Whipped Topping: Fold in 1 cup (about 4 oz) of the thawed whipped topping to the blueberry-cream cheese mixture. Mix until just combined to keep the filling light and airy.

Tip: Don’t overmix the whipped topping to preserve its fluffiness.

Step 5: Assemble the Pie

Spread Filling: Pour the blueberry-cream cheese mixture into the 6 oz pre-made graham cracker crust. Use a spatula to spread it evenly and smooth the top.

Tip: Tap the pie dish gently on the counter to release air bubbles and ensure an even filling.

Step 6: Top with Whipped Topping

Add Topping: Spread the remaining 2 cups (about 4 oz) of whipped topping evenly over the top of the pie, creating a smooth or decorative finish.

Tip: Use a piping bag for a swirled topping or simply spread with a spatula for a rustic look.

Step 7: Chill

Refrigerate: Cover the pie with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight, to set the filling.

Tip: Chilling ensures the pie holds its shape when sliced, so don’t skip this step.

Step 8: Serve

Slice and Serve: Cut into 8 even wedges and serve chilled for a refreshing treat.

Tip: Run a knife under hot water for clean, smooth slices.