Quick No Bake Blueberry Cheesecake Pie Recipe

Quick No Bake Blueberry Cheesecake Pie Recipe

This delectable dessert combines the rich creaminess of cheesecake with the vibrant burst of fresh blueberries, all embraced by a heavenly graham cracker crust. Perfect for those moments when time is short but the craving for something sweet is undeniable, this effortless creation promises to satisfy your dessert desires with every heavenly bite.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: No Bake Blueberry Cheesecake Pie

Servings: servings

Calories: 299kcal

Author: George - U Keep Cooking

Equipment

9" Pie Pan

Ingredients

GRAHAM CRACKER CRUST:

1 ½ Cups Graham Cracker (crushed)
2 Tablespoons granulated sugar
6 Tablespoons Butter (melted)

CREAM CHEESE FILLING:

16 ounces Cream Cheese (softened to room temperature)(2 bricks)
1 Taspoon Vanilla Extract
1 cup Powdered Sugar
½ cup Sour Cream
1 cup Heavy Cream

FRESH BLUEBERRY TOPPING:

2 Cup Blueberries (fresh or frozen)
⅓ Cup Sugar
2 Teaspoons Lemon Juice
½ Cup Water (+3 Tablespoons Water for Cornstarch Slurry)
4 Teaspoons Corn Starch

Instructions

To crush the graham crackers faster use a food processor. In a large mixing bowl, combine fine crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Chill in the refrigerator while preparing the filling.
Make the Cream Cheese Filling: In a separate mixing bowl, beat softened cream cheese until smooth and creamy.
Add vanilla extract, powdered sugar, and sour cream to the cream cheese. Mix until smooth and well combined.
In another bowl, whip the heavy cream using a mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Pie: Pour the cream cheese filling into the chilled graham cracker crust, spreading it evenly with a spatula.
Smooth out the surface of the filling and place the pie back in the refrigerator to set while preparing the blueberry topping.
Prepare the Fresh Blueberry Topping: In a saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a gentle boil over medium heat.
In a small bowl, mix corn starch with 3 tablespoons of water to create a slurry. Add the slurry to the blueberry mixture, stirring constantly until thickened.
Remove the blueberry topping from heat and let it cool slightly.
Final Assembly: Once the blueberry topping has cooled slightly, pour it over the chilled cheesecake filling, spreading it evenly.
Return the pie to the refrigerator and chill for at least 4 hours, or until set.
Slice and serve the No Bake Blueberry Cheesecake Pie chilled, and enjoy its creamy texture and fruity flavor!

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