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U.S. Highbush Blueberry Council

No Bake Blueberry Pie
no bake blueberry pie

Oven not working? Too hot to bake? This no bake blueberry pie is just what you need. A graham cracker crust adds the perfect amount of crunch with a bit of berry jello and juicy blueberries. Add some decorative whipped cream on top of the no bake blueberry pie and sprinkle with a few blueberries for a pretty presentation.


  • 10 graham cracker sheets
  • 6 tablespoons butter, melted
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 1 (8-oz.) package cream cheese, at room temperature
  • 1 (14-oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups fresh blueberries
  • 2 tablespoons water
  • 4 teaspoons cornstarch


  1. Place graham crackers, butter, cinnamon and 1 tablespoon of the sugar in a food processor.
  2. Pulse until mixture is ground to fine crumbs and combined. Press evenly onto bottom and sides of a 9-inch deep dish pie plate. Chill 10 minutes.
  3. In a medium bowl beat cream cheese until smooth. Add condensed milk, lemon juice and vanilla; beat until smooth. Pour all but ¾ cup of the filling into crust. Chill, covered, for 1 hour. Chill remaining filling in a small container until ready to serve pie.
  4. In a medium saucepan combine 2 cups of the blueberries, water, cornstarch and remaining 2 tablespoons sugar. Cook over medium-low heat, stirring constantly, until mixture comes to a boil, thickens, and blueberries burst.
  5. Remove from heat. Stir in 1 ½ cups of the remaining blueberries. Spread mixture over pie. Top with remaining ½ cup berries. Let chill 3 hours before serving.
  6. To serve, cut pie into wedges and top with dollops of the remaining filling.


Per Portion:

530 calories

68.3 g carbohydrates

26 g fat

15 g saturated fat

8.9 g protein

55 g sugar

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