Best 9 Quick Easy No Bake Blueberry Cream Cheese Pie Recipes

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Seeking a delightful dessert that combines the tangy zest of blueberries with the smooth creaminess of cheese? Look no further than the remarkable "Quick Easy No-BakeBlueberry Cream Cheese Pie"! Uncover the secrets to crafting this no-fuss, no-bake pie that delivers a burst of flavor in every bite. With this hassle-free recipe, you can whip up a culinary masterpiece in no time, satisfying your sweet cravings effortlessly. Embark on a culinary journey to create a blueberry cream cheese pie that will astound your taste buds and leave you craving for more.

Let's cook with our recipes!

BLUEBERRY CREAM CHEESE PIE RECIPE!



Blueberry Cream Cheese Pie Recipe! image

Create some blueberry daydreaming happiness with this Blueberry Cream Cheese Pie Recipe chilling in the fridge!

Provided by The Frugal Girls

Categories     Dessert

Time 10m

Number Of Ingredients 7

21 ounces Blueberry Pie Filling {1 can}
1 Graham Cracker Pie Crust
8 ounces Philadelphia Cream Cheese (softened)
14 ounces Eagle Sweetened Condensed Milk {1 can}
¼ cup Lemon Juice
1 tablespoon. Sugar
1.5 teaspoons Vanilla Extract

Steps:

  • Beat Cream Cheese in medium mixing bowl until fluffy.
  • Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
  • Pour into Graham Cracker Pie Crust, and cover.
  • Chill in refrigerator overnight.
  • Also place Blueberry Pie Filling can in refrigerator to chill overnight.
  • When ready to serve, remove from refrigerator and carefully pour contents of chilled Blueberry Pie Filling can onto the top of the pie.
  • Slice and ENJOY!!

NO BAKE CREAM CHEESE PIE



No Bake Cream Cheese Pie image

This pie can be made with just about any fruit on top. Bananas, kiwi, strawberries, use your imagination.

Provided by LoCo4678

Categories     Pie

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 graham cracker crust
8 ounces cream cheese, softened
condensed milk, small can
1/3 cup lemon juice
1 teaspoon vanilla

Steps:

  • 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.

CREAM CHEESE BLUEBERRY PIE



Cream Cheese Blueberry Pie image

This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET BLUEBERRY CREAM CHEESE PIE



Sweet Blueberry Cream Cheese Pie image

This is a crowd pleaser. Easy to make, but needs to be chilled for several hours.

Provided by KAREN1961

Categories     Desserts     Pies     Slab Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
¾ cup chopped pecans
½ cup margarine, melted
4 cups blueberries
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
  • Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
  • Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
  • Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 631.1 calories, Carbohydrate 79.1 g, Cholesterol 47.5 mg, Fat 33 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 277.9 mg, Sugar 59.7 g

BLUEBERRY CREAM CHEESE PIE



Blueberry Cream Cheese Pie image

This was a favorite summertime treat in our house and one of the many recipes that was passed down to me from my mom.

Provided by rtigger4

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 bananas, sliced
1 (16 ounce) can blueberry pie filling

Steps:

  • Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
  • Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
  • Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 517.8 calories, Carbohydrate 62.6 g, Cholesterol 71.6 mg, Fat 28.4 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 218.5 mg, Sugar 42.1 g

EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)



Easy Cherry or Blueberry Cream Pie (No-Bake) image

You can really use any flavor of pie filling you desire to top this pie, it takes minutes to put together and it's delicious --- plan ahead this needs to chill for a couple of hours before serving.

Provided by Kittencalrecipezazz

Categories     Pie

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 -9 inch) prepared baked graham cracker pie crust
1 (8 ounce) package cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/2 pint whipping cream (unwhipped)
1 (16 ounce) can pie filling

Steps:

  • In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
  • In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
  • Pour the mixture into the prepared pie crust.
  • Top with pie filling.
  • Chill for a couple of hours before serving.
  • Delicious!

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

Tips:

  • Use fresh blueberries for the best flavor. If you're using frozen blueberries, thaw them completely and drain them well before using.
  • Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to create a smooth and creamy filling.
  • If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess crust around the edges.
  • Chill the pie for at least 4 hours before serving. This will help the filling to set and the flavors to meld.

Conclusion:

This no-bake blueberry cream cheese pie is a delicious and easy dessert that's perfect for any occasion. It's made with a simple graham cracker crust, a creamy filling, and a fresh blueberry topping. The pie is sure to be a hit with everyone who tries it!

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