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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Freeze the pie: Cover the pie with plastic wrap and freeze until solid, about 4 hours or up to 1 week.
- 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.
- 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
