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–+ servings

No Bake Blueberry Cream Pie

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This vibrant and easy no bake blueberry cream pie features a buttery graham cracker crust, a creamy filling with blueberry pie filling, and a cloud of whipped topping—a perfect treat for summer gatherings.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs About 10–12 full crackers crushed
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
For the filling
  • 8 ounces cream cheese, softened Block style
  • 1 cup powdered sugar
  • 21 ounces can blueberry pie filling
  • 8 ounces frozen whipped topping, thawed, divided About 1/2 cup for filling, remainder for topping

Method
 

Preparation of crust
  1. Crush the graham crackers until fine.
  2. Combine crumbs, granulated sugar, and melted butter in a large bowl. Mix until the texture is uniformly crumbly.
  3. Press the crumb mixture into the bottom and sides of a 9-inch pie plate. Refrigerate uncovered for 30–45 minutes to firm up.
Preparation of filling
  1. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and free of lumps.
  2. Stir in the blueberry pie filling and fold in 1/2 cup thawed whipped topping until combined.
  3. Spread the filling evenly into the chilled crust.
Assembly
  1. Spread the remaining whipped topping over the pie in an even layer.
  2. Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 2 hours.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 20g

Notes

For a gluten-free crust, use gluten-free graham crumbs. You can also swap blueberry for other pie fillings like cherry or strawberry. Chill overnight for cleaner slices.
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