No Bake Frozen Blueberry Pie Recipe

Introduction

This no bake frozen blueberry pie is a refreshing and fruity dessert perfect for warm days. With a buttery graham cracker crust and a creamy blueberry filling, it requires no oven and can be prepared in advance. The vibrant blueberry topping adds a beautiful and delicious finishing touch.

Ingredients

• 14 whole graham crackers (210 grams)
• 1 tablespoon light brown sugar
• 7 tablespoons unsalted butter, melted (100 grams)
• 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
• 3 cups blueberries, fresh or frozen, plus more for garnish (455 grams)
• 1 cup water
• 1/2 cup granulated sugar (100 grams)
• 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 a food processor, pulse the graham crackers with the 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 crust in the freezer.
4. Step 4: Clean the food processor bowl and blade. Combine 3 cups blueberries, granulated sugar, and 1 tablespoon yogurt in the bowl. Pulse until smooth and set aside.
5. Step 5: In an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar, beating until smooth.
6. Step 6: Mix in the blueberry purée until well combined.
7. Step 7: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture.
8. Step 8: Spoon the filling onto the prepared crust and smooth the top. Cover and freeze until solid, about 4 hours or up to 1 week.
9. Step 9: To make the topping, combine 3 cups blueberries, water, and granulated sugar in a small saucepan. Heat over medium-high until the blueberries burst and the mixture comes to a low boil.
10. Step 10: Stir in the dissolved cornstarch and bring the sauce to a rolling boil. Reduce heat and simmer for 5 minutes until thickened.
11. Step 11: Remove from heat, stir in vanilla, then let cool slightly before pureeing in a blender. Strain the sauce through a fine sieve and refrigerate until ready to serve.
12. Step 12: Before serving, let the pie stand at room temperature for 5 to 10 minutes to soften slightly. Use a sharp knife warmed under hot water and wiped dry between slices to cut cleanly.
13. Step 13: Serve each slice with a drizzle of blueberry sauce and garnish with fresh blueberries.

Tips & Variations

• For a tangier flavor, substitute half the plain yogurt with Greek yogurt.
• You can use fresh or frozen blueberries in both the filling and topping. If using frozen, thaw completely before processing.
• To make a gluten-free crust, substitute the graham crackers with gluten-free cookies or nuts ground finely.
• Try adding a tablespoon of lemon juice to the blueberry sauce for a brighter taste.

Storage

Store the frozen blueberry pie covered in the freezer for up to one week. Before serving, allow it to thaw for about 10 minutes at room temperature to soften slightly for easier slicing. The blueberry topping can be refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Freeze it for up to one week, then thaw slightly before serving for best texture.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone for a richer flavor or use a dairy-free cream cheese for a vegan version.

No Bake Frozen Blueberry Pie Recipe

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★★★★★

4.5 from 122 reviews

• Author: lilan
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This No Bake Frozen Blueberry Pie is a refreshing and creamy dessert perfect for warm days. Featuring a buttery graham cracker crust, a smooth blueberry cream cheese filling, and a luscious blueberry topping, it requires no baking and is simply frozen until set, making it easy to prepare ahead of time.

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Ingredients

Scale 1x2x3x

Crust

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

Filling

• 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

Topping

• 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

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Instructions

1. Make the crust: Spray a 9-inch springform pan with nonstick cooking spray. In the bowl of a food processor, pulse the graham crackers and light brown sugar until finely ground. Add melted butter and pulse until evenly moistened. Press this mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass, compacting it well. Place crust in the freezer to set. Clean and dry the food processor bowl and blade for the next step.
2. Make the filling: In the food processor bowl, combine 3 cups blueberries, granulated sugar, and 1 tablespoon of yogurt; pulse until smooth. Set aside. In an electric mixer bowl, beat the cream cheese at high speed until light and creamy. Add the remaining yogurt and powdered sugar, beating until smooth. Mix in the blueberry puree until combined. In a separate bowl, using a whisk attachment, beat the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture. Spoon this filling evenly over the crust in the pan.
3. Freeze the pie: Cover the pie with plastic wrap and freeze until solid, about 4 hours or up to 1 week.
4. Make the topping: In a small saucepan, combine 3 cups blueberries, water, and granulated sugar. Heat over medium-high until it reaches a low boil and blueberries start to burst. Add the dissolved cornstarch mixture and bring to a rolling boil. Reduce heat and simmer for 5 minutes until the sauce thickens. Remove from heat and stir in vanilla extract. Let cool slightly, then puree in a blender until smooth. Strain the sauce through a fine sieve to ensure smoothness. Refrigerate the sauce while the pie freezes.
5. Serve the pie: Remove the pie from freezer and let sit at room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife, rinsed under hot water and wiped clean between slices, to cut the pie. Pour blueberry sauce over each slice and garnish with additional fresh blueberries before serving.

Notes

• For best texture, ensure the cream cheese is at room temperature before mixing.
• If frozen blueberries are used, thaw and drain excess liquid for the filling and topping.
• Keep the pie well covered in the freezer to prevent freezer burn.
• The pie can be made up to one week in advance and stored in the freezer.
• Allowing the pie to soften slightly before slicing helps achieve clean cuts.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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