I’ve always had a soft spot for desserts that don’t ask me to crank up the oven, and this blueberry cream pie recipe is one of those rare gems. Fresh blueberries meet a lemony cream filling, all resting on a buttery crust that feels like it came straight from a bakery. The beauty is how effortless it is. You don’t need to fuss, you just layer, chill, and try to resist sneaking spoonfuls before it’s set. Every slice hits with that tangy-sweet balance that keeps you coming back for more. I swear, the first time I made this, my family hovered around the fridge like it was a treasure chest. If you’ve ever made an easy blueberry pie recipe or even tried your hand at a blueberry lemon cake recipe, this will feel like a natural step up. It’s creamy, bright, and downright cheerful on a plate. Call it dessert therapy, because it’s as much fun to make as it is to eat. It belongs on your list of lemon blueberry dessert recipes, right next to that lemon blueberry muffins recipe you’ve been eyeing, or maybe that baked blueberry donut recipe you swore you’d try. This blueberry cake recipe-inspired beauty makes ordinary days taste a little extraordinary.

1) Key Takeaways
2) Easy No Bake Lemon Blueberry Cream Pie Recipe
3) Ingredients for No Bake Lemon Blueberry Cream Pie
4) How to Make No Bake Lemon Blueberry Cream Pie
5) Tips for Making No Bake Lemon Blueberry Cream Pie
6) Making No Bake Lemon Blueberry Cream Pie Ahead of Time
7) Storing Leftover No Bake Lemon Blueberry Cream Pie
8) Try these Dessert Recipes next!
9) No Bake Lemon Blueberry Cream Pie
10) Nutrition

1) Key Takeaways

This blueberry cream pie recipe gives you a refreshing no bake dessert that combines tangy lemon with sweet blueberries.
The crust is buttery and firm, yet requires no baking time.
You can make it in advance, which makes it perfect for gatherings and family dinners.
The filling is creamy and balanced, not too sweet, with a natural freshness from lemon juice and zest.

2) Easy No Bake Lemon Blueberry Cream Pie Recipe

I call this blueberry cream pie recipe my “lazy genius” dessert. Why? Because it makes me look like I’ve been working all day in the kitchen when, in reality, I only spent about twenty minutes mixing and layering. That’s the charm of a no bake pie. It saves time, skips the oven, and still shows up at the table looking dressed for the occasion.

The pie feels light and refreshing, yet rich enough to be satisfying. The lemon flavor isn’t sharp; it’s bright and pleasant. It pairs with the blueberries in a way that makes every bite taste like a summer afternoon. I can still remember pulling this pie out of the fridge on a hot day and seeing the glossy blueberries sparkle against the pale cream filling. It was the kind of moment where dessert felt like a small celebration.

If you’ve baked a lemon blueberry muffins recipe before or even tried a blueberry lemon cake recipe, you already know this flavor duo is a winner. This pie just gives it to you in a smoother, silkier form.

3) Ingredients for No Bake Lemon Blueberry Cream Pie

Graham Cracker Crumbs: They bring the crust together with a toasty sweetness. Mixed with melted butter and sugar, they become the sturdy base that holds the creamy filling in place.

Unsalted Butter: Melted butter acts like glue for the crumbs, giving the crust that classic golden finish. It also adds a gentle richness that balances the tang of the lemon filling.

Sugar: A small amount of sugar sweetens the crust without overpowering the other flavors. It’s a quiet but important player here.

Cream Cheese: This is where the creaminess comes from. Softened cream cheese blends smoothly into the filling, adding a subtle tang that pairs beautifully with the lemon and blueberries.

Sweetened Condensed Milk: Sweet and thick, it gives the filling its luscious texture and makes the pie rich without being heavy.

Lemon Juice and Zest: The fresh juice brightens the filling, while the zest layers in a deeper lemon taste. It’s this double dose of lemon that gives the pie its signature flavor.

Vanilla Extract: Just a teaspoon adds warmth to the filling, rounding out the tangy flavors with a mellow note.

Blueberries: Fresh blueberries bring color and natural sweetness. They sit on top of the pie like jewels, making it as beautiful as it is tasty.

Whipped Cream: Light and airy, it folds into the filling to give it that cloud-like texture that melts with each bite.

4) How to Make No Bake Lemon Blueberry Cream Pie

Step 1: Stir graham cracker crumbs, sugar, and melted butter together until it feels like wet sand. Press the mixture firmly into a pie dish to shape the crust. Chill it for at least fifteen minutes so it sets.

Step 2: In a large bowl, beat softened cream cheese until smooth. Add the condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and free of lumps.

Step 3: Gently fold whipped cream into the cream cheese mixture. Take your time here—soft folds keep the texture light and airy.

Step 4: Pour the filling into the chilled crust. Spread it evenly with a spatula, then top with fresh blueberries, letting them settle naturally on the surface.

Step 5: Place the pie in the fridge for at least four hours, or overnight if you can wait. The longer it chills, the better it holds together when sliced.

5) Tips for Making No Bake Lemon Blueberry Cream Pie

I learned the hard way that not all crusts behave. Press the crust firmly with the back of a spoon so it holds together when you slice it. If it’s too loose, it crumbles at the first touch of a fork.

Use fresh lemon juice instead of bottled. The flavor difference is huge. Fresh juice brightens the filling in a way bottled juice never can. Zesting a lemon takes just a minute, and it makes the whole kitchen smell fresh.

Whip the cream until soft peaks form. If it’s too stiff, folding it into the filling becomes tricky. You want the filling to stay fluffy, not deflate into something heavy.

6) Making No Bake Lemon Blueberry Cream Pie Ahead of Time

This pie is a lifesaver when you need a dessert that waits for you. You can make it a day ahead and let it chill overnight. In fact, the flavors deepen after a good rest in the fridge.

If you’re prepping for a dinner party, assemble the pie the night before. Cover it with plastic wrap to keep it fresh, and you’ll save yourself the stress of last-minute baking. Guests will think you spent hours creating it, when in reality, you only spent minutes.

The crust and filling both hold well, so you don’t need to worry about sogginess. It slices cleanly the next day, making it easier to serve neat portions.

7) Storing Leftover No Bake Lemon Blueberry Cream Pie

Store leftovers in the fridge, covered tightly with wrap or placed in an airtight container. It will stay fresh for about four days. The blueberries may soften, but the flavor remains just as good.

If you want to freeze it, slice the pie first and wrap individual pieces. That way, you can thaw only what you need. Let the slices sit in the fridge overnight to soften before serving.

A chilled slice the next day often tastes even better. The lemon settles, the cream firms up, and the whole pie feels more put together.

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9) No Bake Lemon Blueberry Cream Pie