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Creamy No-Bake Blueberry Cream Cheese Icebox Pie

creamy no-bake blueberry cream cheese icebox pie - featured image
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A light and refreshing no-bake pie featuring a creamy cream cheese filling swirled with fresh blueberry compote in a buttery graham cracker crust. Perfect for summer gatherings and easy to prepare without heating up the kitchen.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 cups fresh blueberries (or frozen, thawed)
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the Crust (10 minutes): In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly moistened. Press the mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan or pie dish. Chill in the fridge while preparing the filling.
  2. Make the Blueberry Compote (15 minutes): In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the berries start to burst (about 8-10 minutes). Remove from heat and let cool completely.
  3. Whip the Cream (5 minutes): In a chilled bowl, whip the heavy cream until soft peaks form. Set aside in the fridge.
  4. Prepare the Cream Cheese Filling (10 minutes): In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream using a spatula, being careful not to deflate the mixture.
  5. Assemble the Pie (10 minutes): Pour half of the cream cheese filling over the chilled crust. Spoon half of the blueberry compote over, then gently swirl it into the filling with a knife or skewer to create a marbled effect. Repeat with the remaining filling and compote.
  6. Chill the Pie (at least 4 hours, ideally overnight): Cover loosely with plastic wrap and refrigerate to let the pie set firmly and flavors meld.

Notes

Softened cream cheese is essential to avoid lumps. Whip heavy cream to soft peaks only to prevent graininess. Chill the pie at least 4 hours or overnight for best texture. Use a knife dipped in hot water for clean slices. Frozen blueberries can be used if thawed and drained. For gluten-free, substitute graham cracker crumbs with gluten-free alternatives. Vegan substitutions include vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake pie, blueberry pie, cream cheese dessert, summer dessert, easy pie recipe, icebox pie, blueberry compote

Find it online: https://shimmersnack.com/creamy-no-bake-blueberry-cream-cheese-icebox-pie-easy-recipe-for-summer-delight/