Description

Blueberry Cream Cheese Pie is a luscious, no-bake dessert featuring a creamy, tangy cream cheese filling layered with sweet fresh blueberries in a buttery graham cracker crust. This light and refreshing pie is perfect for warm-weather gatherings or any time you want an elegant, easy-to-make treat.

Ingredients

1 graham cracker crust (store-bought or homemade)
8 oz cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
1 cup whipped topping or heavy cream, whipped
2 cups fresh blueberries
Optional: blueberry jam or preserves for topping

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Instructions

In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
Add vanilla extract, lemon juice, and lemon zest; mix well.
Gently fold in whipped topping or whipped heavy cream until fully combined and fluffy.
Spread half of the cream cheese mixture into the graham cracker crust.
Layer fresh blueberries evenly over the filling.
Spread remaining cream cheese mixture on top of the blueberries.
Refrigerate for at least 4 hours or until firm.
Optional: Before serving, spoon blueberry jam or preserves over the top for added sweetness and shine.

Notes

Use mixed berries like strawberries, raspberries, or blackberries for variation.Add crushed nuts (pecans or almonds) to the crust for extra texture.Substitute cream cheese with mascarpone for a richer filling.Make a gluten-free crust using gluten-free graham crackers or nuts.Store covered in the refrigerator up to 3 days; do not freeze.