No Bake Frozen Blueberry Pie Recipe

Introduction

This no bake frozen blueberry pie is a refreshing and easy dessert that requires no oven time. With a buttery graham cracker crust, creamy blueberry filling, and a luscious blueberry topping, it’s perfect for warm days or whenever you want a sweet, fruity treat.

Ingredients

• 14 whole (210 grams) graham crackers
• 1 tablespoon light brown sugar
• 7 tablespoons (100 grams) unsalted butter, melted
• 3 cups (450 grams) blueberries, fresh or thawed frozen
• 2/3 cup (133 grams) granulated sugar
• 8 ounces (227 grams) cream cheese, at room temperature
• 1 1/2 cups (340 grams) plain yogurt, divided
• 1/2 cup (63 grams) powdered sugar
• 1/2 cup heavy cream, chilled
• 3 cups (455 grams) blueberries, fresh or frozen, plus more for garnish
• 1 cup water
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Spray a 9-inch springform pan with nonstick cooking spray.
2. Step 2: In the bowl of a food processor, pulse the graham crackers and light brown sugar until finely ground. Add the melted butter and pulse until the mixture is evenly moistened.
3. Step 3: Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Place the pan in the freezer. Wash and dry the food processor bowl and blade.
4. Step 4: For the filling, combine 3 cups of blueberries, granulated sugar, and 1 tablespoon of yogurt in the food processor. Pulse until smooth and set aside.
5. Step 5: In a mixing bowl, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar, then beat until smooth.
6. Step 6: Add the blueberry puree to the cream cheese mixture and beat to combine.
7. Step 7: In another bowl, beat the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture.
8. Step 8: Spoon the filling into the chilled crust and freeze until solid, about 4 hours or up to 1 week, covered with plastic wrap.
9. Step 9: To make the topping, place 3 cups of blueberries in a small saucepan. Add water and granulated sugar, then heat over medium-high heat until it boils and the blueberries burst.
10. Step 10: Stir in the dissolved cornstarch and bring the mixture to a rolling boil. Reduce heat and simmer for 5 minutes until thickened.
11. Step 11: Remove from heat, stir in vanilla extract, and let cool slightly. Blend the mixture until smooth, then strain through a sieve for a silky texture. Refrigerate until ready to use.
12. Step 12: Before serving, let the pie sit at room temperature for 5 to 10 minutes to soften slightly. Slice with a large sharp knife rinsed in hot water between cuts.
13. Step 13: Serve each slice with a generous spoonful of the blueberry topping and garnish with fresh blueberries.

Tips & Variations

• Use fresh blueberries when in season for the best flavor, or thaw frozen blueberries fully before use.
• For a tangier taste, substitute plain yogurt with Greek yogurt.
• To make the crust extra crunchy, you can toast the graham crackers lightly before processing.
• If you prefer a firmer pie, freeze for the full hour or longer. For a softer texture, shorten freezing time.

Storage

Store the pie covered in the freezer for up to 1 week. Thaw in the refrigerator for a few hours before serving, then let sit at room temperature for 5 to 10 minutes for easier slicing. Leftover slices can be reheated slightly in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry for this pie?

Yes, you can substitute blueberries with raspberries, blackberries, or a mixed berry blend. Adjust sugar slightly depending on the sweetness of the berries.

Do I need a springform pan to make this pie?

A springform pan is ideal for easy removal since the pie is frozen and delicate. If you don’t have one, line a regular pie dish with plastic wrap and lift the pie out gently once frozen.

No Bake Frozen Blueberry Pie Recipe

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★★★★★

4.6 from 471 reviews

This no-bake frozen blueberry pie is a refreshing and creamy dessert perfect for warm days. It features a crunchy graham cracker crust, a luscious blueberry cream cheese filling, and a homemade blueberry topping sauce. Easy to prepare without an oven, this pie is chilled in the freezer until firm, offering a delightful balance of sweet and tangy flavors with a smooth, velvety texture.

• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 14 whole graham crackers (210 grams)
• 1 tablespoon light brown sugar
• 7 tablespoons unsalted butter, melted (100 grams)

Filling

• 3 cups blueberries, fresh or thawed frozen (450 grams)
• 2/3 cup granulated sugar (133 grams)
• 8 ounces cream cheese, at room temperature (227 grams)
• 1 1/2 cups plain yogurt, divided (340 grams)
• 1/2 cup powdered sugar (63 grams)
• 1/2 cup heavy cream, chilled (120 ml)

Topping

• 3 cups blueberries, fresh or frozen (455 grams), plus more for garnish
• 1 cup water (240 ml)
• 1/2 cup granulated sugar (100 grams)
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water (approx. 16 grams cornstarch)
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the crust: Spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse graham crackers and light brown sugar until finely ground. Add melted butter and pulse until evenly combined. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Freeze the crust to set while preparing the filling. Wash and dry the food processor bowl and blade.
2. Make the filling: In the food processor, combine 3 cups of blueberries, granulated sugar, and 1 tablespoon of yogurt. Pulse until smooth and set aside. Using an electric mixer, beat the cream cheese at high speed until light and creamy. Add the remaining yogurt and powdered sugar, beating until smooth. Add the blueberry puree and mix to combine. In a separate bowl, beat chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture. Spoon this filling into the prepared crust.
3. Freeze the pie: Cover the pie with plastic wrap and freeze until solid, approximately 4 hours or up to 1 week.
4. Prepare the topping: Place 3 cups blueberries in a small saucepan. Add water and sugar, heating over medium-high heat until the mixture reaches a low boil and the berries begin to burst. Stir in the dissolved cornstarch and bring the mixture to a rolling boil. Reduce heat and simmer for 5 minutes until thickened. Remove from heat, add vanilla extract, and let cool slightly. Transfer to a blender and puree until smooth. Strain the sauce through a fine sieve for a silky texture. Refrigerate while the pie is freezing.
5. Serve: Allow the pie to sit at room temperature for 5 to 10 minutes to soften slightly. Use a large, sharp knife rinsed with hot water and wiped dry between slices to cut the pie. Pour the blueberry sauce over slices and garnish with fresh blueberries before serving.

Notes

• You can use fresh or frozen blueberries for both the filling and topping; thaw frozen berries before use.
• For a firmer crust, chill it longer before adding the filling.
• If you prefer a less sweet dessert, reduce granulated sugar slightly in filling and topping.
• Make sure the cream cheese is at room temperature to ensure a smooth filling.
• The pie can be stored in the freezer for up to one week.

Keywords: no bake blueberry pie, frozen blueberry pie, blueberry cream cheese pie, easy no bake dessert, summer pie