Use up your fresh blueberries in this No Bake Blueberry Cheesecake Pie made with homemade blueberry pie filling and graham cracker crust. Made without Cool Whip.
It’s rare I make a new dessert for a party first then remake it later for the blog.
Usually it’s the other way around – either it’s up on the blog already and I’m making it for the umpteenth time or I finished shooting it and brought over the leftovers.
After this No Bake Blueberry Cheesecake Pie was deemed a success, I knew I wanted to share it with you.
I first made this cheesecake pie for 4th of July. I needed a dessert that could be made ahead of time, didn’t make me cranky with the oven, and could be transportable via a cake carrier I own (with an ice pack, of course).
I own about 10 pie plates now (most for photography purposes), so I wanted an excuse to use my pie plate that says “pie”. Yes, this is pie.
As the recipe name suggests, you add a no bake cheesecake filling to a graham cracker pie crust along with homemade blueberry pie filling.
The only cooking you need to do is about 10 minutes on the stovetop. Once you chill the pie overnight, you have the perfect summer dessert to share with family and friends.
Normally I don’t use canned pie filling, especially during the summer when fresh fruit is in season, but I had several cans sitting in my pantry from a shipment I received a few months ago.
My dad enjoys blueberries, and since I was going over my parents’ house for the holiday, I surprised him with pie.
Although I used canned filling for that particular pie, the pie in today’s post is made with homemade blueberry pie filling using fresh blueberries.
For the cheesecake filling, I adapted it from a recipe a long, long time ago (can’t remember the source – Kraft?) where I use homemade whipped cream for the Cool Whip.
I grew up eating Cool Whip, but nowadays I find it easier to make my own whipped cream as a substitute.
You don’t need to worry about a stabilizer between the cream cheese mixture and chill time. Just make sure you beat your heavy cream long enough so it stays thick and stiff.
I chose blueberries because of the color contrast – vibrant blue against creamy white – but most fruits will work just as well. You can use cherries, raspberries, strawberries, even peaches.
Looking for more blueberry recipes? Check out these easy blueberry recipes:
- Blueberry Cream Soda Floats
- Honey Blueberry Oatmeal Bars
- Blueberry Streusel Bars by Country Hill Cottage
No Bake Blueberry Cheesecake Pie
Use up your fresh blueberries in this No Bake Blueberry Cheesecake Pie made with homemade blueberry pie filling and graham cracker crust. Made without Cool Whip.
Ingredients
Blueberry Pie Filling
- 2 cups fresh blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla
Cheesecake Pie
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3/4 cup heavy whipping cream, cold
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the pie filling: In a large saucepan, combine blueberries, water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook for another 3-5 minutes or until thickened and blueberries have cooked down. Remove from heat and stir in vanilla. Cool to room temperature.
- Make the pie: In a large bowl, mix together graham cracker crumbs and melted butter. Pat into a 9-inch pie plate. Chill at least 30 minutes before filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in vanilla. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread half of pie filling into the bottom of the pie crust. Spread cream cheese mixture on top. Top with the remaining pie filling.. Refrigerate at least 4 hours or overnight before serving.
rhonda says
can i use cool whip ? how much ?
Carla says
I highly recommend trying out homemade whipped cream, mainly because it does taste better, but yes you can certainly substitute. I’d say about 1 cup.
Amber G says
I stumbled upon your site while looking for a no fuss berry pie filling and found it, so thanks! . I make a similar version of this pie that has become my go-to-in-a-pinch-oh-snap-i-forgot dessert. I usually cheat and use store bought filling for mine (today I was fresh out of canned fill but had a fridge full of fresh berries) and instead of the cheesecake mixture I whip a package of softened cream cheese, a can of Eagle Brand condensed milk, a dash of vanilla, and a little lemon juice. I would eat the stuff by the spoonful if my conscience would allow me! Thanks for the recipe. Happy New Year and Happy Cooking.
Carla says
Glad you were able to make this recipe work for you!
Angela says
I made this with the condensed milk I didn’t have confectioners sugar in the house as a matter of fact I have no real sugar in the house at all being diabetic so I used granulated sweetener store brand for sugar omg it turned out beautiful and now it will be my favorite dessert that I can make so many different ways with no sugar. Thanks for the recipe wished I could include the pic.
Carla says
Glad you were able to make the recipe work for you!