No Bake Blueberry Cream Cheese Pie with Lemon OREO Crust

Looking for a creamy blueberry pie recipe? Even easier than pie, this no bake blueberry pie is the perfect spring and summer dessert! Made with an incredible creamy blueberry filling, this no bake blueberry pie with cream cheese is perfect for just about any occasion!

Love an amazing pie recipe? My Mom’s famous Coconut Cream Pie is always a hit for just about any occasion.

This delicious blueberry pie with a creamy no-bake filling is the perfect dessert for spring. Also, fantastic for Mother’s Day brunch, or any summer pot-luck or picnic dessert, this simple blueberry dessert will become everyone’s new favorite sweet treat.

How do I make no bake blueberry pie?

Step 1: Make the Lemon OREO Crust

You’ll start by crushing Golden OREO’s in a food processor. Any vanilla sandwich cookie will work. If you love a yummy lemon flavor, try subbing Lemon OREO’s. The lemon flavor will go wonderfully with creamy blueberry filling.

Once the cookies are crushed, add in the butter and pulse a few more times. The crumbs will resemble gravel. Pour the crumbs out into a 9″ pie plate, and firmly press into the bottom and sides.

Optional Step: To create a more firm crust, I like to bake it (crust only) for about 7-9 minutes in a 350 degree oven. This helps the crust stay more firm, and will hold together well once the pie is sliced.

If it’s summer and you would rather not heat up your house by turning on the oven, feel free to skip this step. Instead of baking the crust, simply refrigerate it once you’ve pressed the cookie crumbs into the pie plate.

Step 2: Make the Creamy Blueberry Pie Filling

The cream cheese blueberry filling is the highlight of this pie. The base of the filling starts with cream cheese and sugar.

Once the cream cheese and sugar are creamed together, you’ll mix in blueberry pie filling and lemon zest. To get the fluffy texture, you’ll then add 8 oz. of thawed whipped topping.

For this recipe, you’ll need 1 – 16 oz container of frozen whipped topping, or two 8 oz. containers. Instead of using store-bought Cool Whip, you can also use my Homemade Cool Whip recipe.

To the creamy filling, you’ll also add in fresh blueberries. I would recommend NOT using your mixer to combine the fresh blueberries, as they will tend to break open.

Simply fold in the fresh berries to the filling using a rubber scraper.

Step 3: Spread blueberry filling into pie crust

Once you’ve combine the fresh berries to the filling, pour it out into the prepared pie crust. The crust should be cooled to room temperature.

Toppings for creamy blueberry pie:

I topped this no bake pie with an extra layer of Cool Whip, along with fresh blueberries, long strips of lemon zest and fresh mint leaves for garnish. I like to keep a small 1″ perimeter around the crust of the pie so you can see the pretty purple blueberry pie filling.

Refrigerate before serving

Once you’ve topped the pie with all it’s extra goodies, I would recommend refrigerating it for at least 2 hours. This will give the filling extra time to chill and become thicker, which is ideal for slicing.

Studded with fresh blueberries, this pie is a show-stopper of a dessert! Fabulous for serving for your Easter dinner or brunch, it’s also fantastic for a cookout, potluck or any spring or summer get-together. Cool, creamy desserts always hit the spot!

If you loved this delicious blueberry pie recipe, check out some of my other dessert recipes:

• No Bake Cherry Cheesecake
• Blueberry Sour Cream Coffee Cake
• No Bake Pumpkin Pie
• No Bake Peanut Butter Pie
• Lemon Blueberry Cheesecake Bars
• No Bake Chocolate Cheesecake
• No Bake Pumpkin Pie
• Creamy Strawberry Pie
• Cherry Crisp
• No Bake Chocolate Pie
• Lemon OREO Icebox Pie
• Strawberry Fluff Salad
• No Bake Lemon Cheesecake Bars
• Blueberry Tarts with Lemon Mascarpone Cream
• Mom’s Famous Coconut Cream Pie
• Healthy Lemon Blueberry Loaf

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No Bake Blueberry Cream Cheese Pie with Lemon OREO Crust

Erin Indahl-Fink

Even easier than pie, this Creamy Blueberry Pie is the perfect spring and summer dessert! Made with an incredible no-bake creamy blueberry filling, this delicious blueberry dessert is perfect for just about any occasion!

4.31 from 13 votes

Print Recipe Remove Ads Pin Recipe

Prep Time 30 minutes mins

Inactive Time 2 hours hrs

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 328 kcal

Equipment

• Pie Plate This glass Pyrex pie plate is a must-have baking tool for any home baker!
• Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
• Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
• Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.

Ingredients

  

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Crust:

• 22 Golden OREO cookies or any other vanilla sandwich cookie
• 3 Tablespoons butter melted

Blueberry Filling:

• 1 (8 oz. pkg.) cream cheese room temperature
• 1/4 cup granulated sugar
• 1 cup blueberry pie filling
• 1 1/2 cups fresh blueberries rinsed
• zest of 1 lemon
• 1 (8 oz. carton) Cool Whip thawed

Toppings:

• 4-6 oz. Cool Whip thawed
• 1 cup fresh blueberries rinsed
• lemon zest curls

Instructions

 

• Preheat oven to 350 degrees.
• In a food processor, crush the OREO’s. Stop the processor, and pour in the melted butter to the crumbs. Pulse for 10-15 more seconds to combine the crumbs and butter. Mixture should resemble gravel. Pour crumbs into a 9″ pie plate and firmly press into the bottom and sides of the plate. Bake the crust for 7-9 minutes. Remove from oven and let come to room temperature.

For the Creamy Blueberry Filling:

• With a hand or stand mixer, cream together the cream cheese and sugar until smooth. Add in the blueberry pie filling and lemon zest, and mix at the lowest speed, just until combined. Stop to scrape down the sides of the bowl. Gradually add in the 8 oz. of whipped topping (half of a 16 oz. container). Fold together until well combined. Fold in the fresh blueberries. Spread the filling into the cooled crust, and refrigerate for at least 2 hours or overnight.
• Just before serving, top the pie with the remaining whipped topping. For a garnish, add on additional blueberries and lemon zest curls. Slice and serve. Refrigerate any leftovers.

Notes

You can make this pie a “no bake dessert” by eliminating baking the crust. Once you’ve pressed the crumbs into the bottom and sides of the pie plate, refrigerate the crust to let it set up.

I prefer baking the crust, and it helps keep its shape when slicing. Either method is an option.

Storage: This pie needs to be kept refrigerated. Store any leftover pie either covered with plastic wrap in the pie plate, or individual slices in an airtight container. Pie will keep for up to 5-7 days refrigerated.

Nutrition

Serving: 1gCalories: 328kcalCarbohydrates: 55gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 14mgSodium: 177mgPotassium: 120mgFiber: 3gSugar: 38gVitamin A: 190IUVitamin C: 5mgCalcium: 37mgIron: 1mg

Keyword creamy blueberry pie, no bake blueberry pie, cool whip blueberry pie, blueberry pie recipe

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