Cream Cheese Blueberry Pie with Luscious Cream Topping

My blueberry cream cheese pie is a summertime favorite—simple to make and stunning to serve. A crisp, buttery graham cracker crust forms the base for a silky no-bake cream cheese filling, finished with a bright sweet-tart blueberry topping. Recipe includes a how-to video.

No-Bake Blueberry Pie

This blueberry cream cheese pie is a lighter, no-bake cousin of a classic blueberry cheesecake. It combines a sturdy, buttery graham cracker crust with a smooth cream cheese filling that’s folded with whipped cream, then topped with a homemade blueberry compote that adds a lively balance of sweetness and acidity.

If you enjoyed my strawberry cream cheese pie, this will feel familiar: the textures and flavors are harmonized so the pie slices cleanly and tastes fresh. It’s a great choice for summer gatherings, picnics, or any time you want an impressive dessert without a lot of fuss.

4 Key Tips for This Recipe

• Bake the crust: The filling is no-bake, but the crust benefits from a short bake so it holds together when sliced. A quick 10–13 minute bake firms the crumbs and deepens the butter flavor.
• Whip the cream to stiff peaks: The filling relies on whipped cream folded into the cream cheese base for lightness and structure. Make sure the cream reaches stiff peaks so the filling sets properly.
• Use fresh berries when possible: Fresh blueberries give the cleanest texture and flavor. If you must use frozen, thaw and drain excess liquid first so the topping isn’t too runny.
• Choose full-fat brick-style cream cheese: Low-fat or spreadable varieties won’t give the same stability or richness—use full-fat block cream cheese for best results.

Ingredients

The ingredient list is straightforward. Below are a few notes about the key items so you know what to choose for best results.

• Fresh blueberries: Their flavor determines the topping’s sweetness or tartness. Taste them first; if they’re very sweet, you may want to reduce added sugar slightly.
• Cream cheese: Use full-fat brick-style cream cheese for structure and creaminess; it won’t set correctly with low-fat or spreadable types.
• Heavy cream: Also called whipping cream or double cream—it must be very cold and whipped to stiff peaks before folding into the filling.
• Graham cracker crumbs: You can substitute digestive biscuits if graham crackers aren’t available.
• Salted butter: Used in the crust and a small amount in the topping. If using unsalted butter, add a pinch of salt to the crust to balance flavors.

SAM’S TIP: While frozen blueberries work in a pinch, thaw and drain them before cooking. Frozen berries release more liquid, which can make the topping looser unless you remove the excess juice.

Scroll down to the recipe card for exact measurements and step-by-step instructions.

How to Make Blueberry Cream Cheese Pie

Prepare the crust

Mix the graham cracker crumbs with the sugars, then stir in melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9″ pie plate. Bake at 350°F (175°C) for 10–13 minutes until the edges are slightly darker. Remove and cool completely before filling.

Cook & cool the topping

In a saucepan, combine sugar and cornstarch, then add half the blueberries and lemon juice. Cook over medium-low heat, stirring, until the berries break down and the mixture thickens—your spatula should leave a trail when dragged through the sauce. Remove from heat and fold in the remaining blueberries and butter. Let the topping cool completely before using; transfer to a heatproof bowl and refrigerate if you want to speed cooling.

Make the filling

Chill your mixing bowl and beaters if needed, then whip the cold heavy cream to stiff peaks. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Gently fold the whipped cream into the cream cheese mixture with a spatula, working carefully to combine without deflating the whipped cream.

SAM’S TIP: To check for stiff peaks, lift the beaters out of the whipped cream—if the tip of the peak holds its shape without collapsing, you’re there.

Assemble

Spread the cream cheese filling evenly into the cooled crust, working the filling all the way to the edges. Spoon the cooled blueberry topping over the filling, concentrating a little more in the center if desired. Cover and refrigerate for at least 4 hours, preferably overnight, so the filling firms and slices cleanly.

SAM’S TIP: Cutting the pie before it’s fully chilled will cause it to collapse—give it ample time to set for neat slices.

Customize your pie!

• Try a different crust: Swap graham crackers for vanilla wafer or gingersnap crumbs, or use a blind-baked pastry crust for a different texture.
• Use other fruits: Blackberries, raspberries, cherries, or a berry mix would all work well—adjust sugar to taste depending on fruit sweetness.
• Garnish: Pipe a whipped cream border, add fresh blueberries or mint for color, or sprinkle a little lemon zest to brighten the top.

This pie makes a festive summer dessert and pairs nicely with classic picnic sides.

Enjoy!

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