Cream Cheese Blueberry Pie
This no-bake Blueberry Cream Cheese Pie features a luscious filling with a hint of cheesecake flavor, a sweet-tart blueberry topping, and a graham cracker crust for an irresistibly easy dessert everyone will love!
Servings: 9
Calories: 450kcal
Ingredients
- 1 9-inch premade graham cracker crust
- 2 8-ounce bricks cream cheese softened
- 2 teaspoons vanilla extract
- 1 8-ounce carton whipped topping
- 1 21-ounce can blueberry pie filling
Optional Toppings
- whipped cream
- fresh blueberries
Instructions
- In a medium mixing bowl, beat cream cheese and vanilla until smooth.
- Add whipped topping and mix until uniform.
- Add ¼ cup of blueberry pie filling. Using a spatula, stir just until mixed.
- Transfer mixture to your graham cracker crust.
- Refrigerate for 4 hours or until pie is set.
- Spread remaining blueberry pie filling over top.
- If desired, decorate with whipped cream and fresh blueberries.
Notes
- Don’t overmix the filling: Overmixing can result in a thinner consistency, preventing the filling from setting properly.
- Allow plenty of time to set: Patience is key with this recipe. I like to leave mine to chill overnight so it’s perfectly set the next day.
- Use cold whipped topping: Making the pie filling with cold whipped topping keeps it light and airy when you mix it with the other ingredients.
Nutrition
Calories: 450kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 273mg | Potassium: 191mg | Fiber: 2g | Sugar: 36g | Vitamin A: 710IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1mg