There’s something magical about blueberry cream pie—it’s the kind of dessert that takes you back to lazy summer afternoons, porch swings, and buttery bites shared with friends. With a velvety cream cheese layer, a glossy blueberry glaze, and a flaky crust, this pie feels like a cross between cheesecake and summer fruit pie—with none of the fuss.
Whether you’re baking for a potluck, cooling down with a no-bake version, or simply craving that perfect bite of blueberries and cream, this dessert checks every box. And yes—it’s absolutely made to be topped with a scoop of ice cream.
Why You’ll Love This Blueberry Cream Pie Recipe
- No-bake option perfect for warm days
- Rich cream cheese filling that’s not too sweet
- Fresh or frozen blueberries work beautifully
- Buttery crust holds up well under creamy layers
- Can be made ahead and keeps well in the fridge
- Elegant yet easy—ideal for holidays, brunches, and barbecues
Ingredients & Substitutions
Crust
- 1 1/2 cups graham cracker crumbs (or use shortbread or gingersnap crumbs)
- 1/4 cup sugar
- 1/2 cup melted butter – binds and flavors the crust
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 1/3 cup powdered sugar – sweetens the base
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping – adds airy texture
Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp lemon juice – enhances flavor
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Chill for at least 30 minutes (or bake at 350°F for 8 minutes for a firmer shell).
- Prepare the cream layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream or topping until light and fluffy. Spread over chilled crust.
- Cook blueberry topping: In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Simmer until thickened and glossy. Let cool to room temperature.
- Assemble the pie: Spoon cooled blueberry glaze over cream cheese layer. Chill for at least 4 hours (or overnight) before serving.
- Top with whipped cream or vanilla ice cream, if desired.
Tips & Variations
- Try a sour cream version by adding 1/4 cup sour cream to the cream cheese base for tang
- Use a pastry crust for a more classic blueberry pie flavor
- Make it no-bake by skipping the oven and chilling the crust
- Add lemon zest to brighten both layers
- Try mini tartlets for individual servings at parties
- Top with Mayfield or vanilla bean ice cream for the ultimate pairing
Want more? try our lazy day lemon cream pie bars.
FAQ: Blueberry Cream Pie
How to make a blueberry cream cheese pie?
Use a graham crust, layer with whipped cream cheese filling, and top with cooked blueberry glaze. Chill until set.
What ice cream goes with blueberry pie?
Vanilla bean, lemon ice cream, or even blueberry pie ice cream all pair beautifully.
Can I use frozen blueberries?
Yes! They work perfectly for the cooked topping—just simmer a few minutes longer.
Where can I buy blueberry pie ice cream?
Check brands like Mayfield, Blue Bell, or local creameries. Many grocery stores stock it seasonally.
How do I prevent a soggy crust?
Bake the crust for a few minutes and cool completely before filling. Or use a layer of melted white chocolate to seal it.
Can I make this ahead of time?
Absolutely. It actually sets better overnight and can be made up to 2 days in advance.
What if I want a baked version?
Use a traditional pie crust, bake the base, and add the same filling and topping for a more structured result.
Blueberry Cream Pie (with Cream Cheese & Glaze)
This Blueberry Cream Cheese Pie is a no-fuss, no-bake (or lightly baked) dessert that brings together a buttery graham cracker crust, a fluffy cream cheese filling, and a homemade blueberry topping. Light, tangy, and perfectly sweet, it’s a summertime favorite that’s just as welcome year-round.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake or Bake (optional)
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
or use shortbread or gingersnap crumbs - 1/4 cup sugar
- 1/2 cup melted butter
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp lemon juice
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press into a 9-inch pie pan. Chill for at least 30 minutes, or bake at 350°F (175°C) for 8 minutes for a firmer shell.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in whipped cream or whipped topping until light and fluffy.
- Spread the cream mixture evenly over the chilled crust.
- In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice. Simmer, stirring gently, until the mixture thickens and turns glossy. Let cool to room temperature.
- Spoon the cooled blueberry topping evenly over the cream cheese layer.
- Chill the pie in the refrigerator for at least 4 hours or overnight to fully set.
Top with extra whipped cream or a scoop of vanilla ice cream just before serving, if desired.
Notes
- Bake the crust if you prefer a firmer texture, or keep it no-bake for a quicker version.
- You can use frozen blueberries directly from the freezer—no need to thaw.
- For a citrus twist, add extra lemon zest to the topping or the cream filling.
- Make ahead the night before for the easiest dessert on the day of serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Community Corner
Tried this blueberry cream pie your own way? Maybe you added lemon zest or used a cookie crust? Share your version in the comments or tag @TastyRecipeClub on Instagram. We’d love to feature your pie in the Club!
No matter the season, this blueberry cream pie is a crowd-pleaser—cool, creamy, and bursting with real berry flavor. Make it your go-to for summer gatherings, Mother’s Day, or just because you love pie.
~ From the TastyRecipeClub kitchen with blueberry joy
