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sliced no bake blueberry cheesecake pie on a floral patterned dessert dish with whipped cream and blueberry sauce drizzled over it.

No Bake Blueberry Cheesecake Pie

Arlene Mobley - Flour On My Face
This no-bake cheesecake is made with two layers of cheesecake filling topped with homemade blueberry sauce. A perfect for summer dessert using fresh blueberries that won't heat up the house. The cheesecake filling is easy to make and doesn't need to be baked.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 578 kcal

Ingredients  

Blueberry Sauce Ingredients

  • 1 cup blueberries
  • ½ cup of granulated sugar
  • 1 whole lemon (juice and zest )
  • 2 tablespoons cornstarch

Graham Cracker Crust Ingredients

  • 3 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons melted butter

Blueberry Cheesecake Filling Ingredients

  • 2 pints fresh blueberries (rinsed well and divided)
  • 16 oz softened cream cheese
  • 14 oz sweetened condensed milk
  • 2 teaspoon vanilla extract (I used my homemade vanilla extract)
  • 1 whole lemon (zested and juiced, divided)
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Instructions 

How to make Blueberry Sauce

  • Add all of the blueberry sauce ingredients into a small saucepan.
  • Heat on low until the sugar has dissolved, stirring occasionally.
  • Once the sugar has dissolved increase heat to medium and slowly bring to a boil.
  • Once boiling stir constantly until the sauce has thickened to a pudding consistency.
  • Remove from heat immediately to prevent scorching, place the sauce in a bowl and cool completely. May be refrigerated to speed up the cooling process. While the blueberry sauce is cooling mix the graham cracker crust ingredients in a bowl.

How to make the graham cracker crust

  • In a bowl mix the graham cracker crumbs, sugar and butter.
  • Remove ¼ cup of the pie crust crumbs and set aside to use as a topping.
  • Press the remaining graham cracker crust crumbs into the bottom of a 10 ½ inch pie or tart pan. (A Spring-form pan would work well also)
  • Place the pie plate in the refrigerator while you make the cheesecake pie filling.

How to make the Blueberry Pie filling

  • Place the softened cream cheese into a large mixing bowl. Beat with a hand mixer until the cream cheese is silky smooth, about 2 minutes.
  • Add the vanilla extract, lemon juice and lemon zest of the remaining lemon to the mixing bowl. Beat until combined.
  • Pour the sweetened condensed milk to the mixing bowl and beat for one minute. Scrape the bowl and continue to beat for about 3 minutes until thick and creamy.
  • Remove 2 cups of the cheesecake filling from the mixing bowl and transfer to a smaller bowl.
  • Add ¼ cup of the cooled blueberry sauce and fold into the cheesecake filling in that bowl.
  • Remove the pie crust from the refrigerator and spread the cheesecake filling over the bottom of the pie crust. Set aside.
  • Fold ¾ cup of the remaining whole blueberries into the remaining cheesecake filling. Once mixed well spread over the top of the blueberry flavored cheesecake filling in the pie pan.
  • Sprinkle the reserved graham cracker crust crumbs over the top of the cheesecake pie.
  • Loosely cover the pie with plastic wrap and refrigerate for at least 5 hours or overnight before cutting. Save any remaining fresh blueberries for garnish.
  • Refrigerate the leftover blueberry sauce and use as a topping when serving the pie. Garnish with whipped cream and fresh blueberries (optional)
  • Makes about 10 to 16 servings.

Nutrition

Serving: 1SliceCalories: 578kcalCarbohydrates: 75gProtein: 8gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 424mgPotassium: 343mgFiber: 4gSugar: 55gVitamin A: 984IUVitamin C: 12mgCalcium: 186mgIron: 2mg
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