This no-bake frozen blueberry pie with a graham cracker crust is creamy, delicious and perfect for a summer dessert!
Summer doesn’t get much better than this.
Sweet, ripe blueberries, frozen pie and no ovens. Oh yes please.
My main problem with this no bake frozen blueberry pie is trying not to eat all of the filling before I get it into the freezer.
It starts with licking the spoon.
Then I'm accidentally dropping a new spoon back into the batter so I can lick it again. Eventually I'm unashamedly licking every bit of remaining filling from the bowl (after reluctantly pouring it into the crust).
What can I say, it's so very scrumptious!
The next hardest part is waiting for the blueberry pie to freeze.
Probably helps if you don’t keep opening the freezer to peek at it. It only takes a few hours, but I am eager.
So is my daughter. This is hands-down her favorite summer dessert and she begs me to make it at the beginning of the summer every single year.
And I get it.
This beauty is unbelievably tasty.
It’s like frozen blueberry cheesecake almost and it’s amazing.
This pie is sweet, a tiny bit tart, the most beautiful purple and so cold and creamy. It’s the perfect summer dessert!
And I even lightened it up a tad, so it’s healthy-ish.
If you love blueberries like me, check out these blueberry scones for brunch and my blender balsamic blueberry vinaigrette for summer salads.
Or for more summer desserts, try this healthy blueberry cake or this homemade blueberry sauce for drizzling over ice cream. Or individual peach blueberry crumbles - no sharing needed!
OK, let's get to not baking. Ha!
I've got a few notes and tips coming up below on how to make frozen blueberry pie. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Graham cracker crust: I don't recommend using a store-bought crust because we need to push that crumb up much higher in a much deeper pan. Feel free to use ready-made graham cracker crumbs if you want to skip the step of pulsing them.
- Blueberries: I always opt for fresh blueberries. You can try making this pie with frozen blueberries, just be sure they are completely thawed and that there's no extra water on them that would water down the mixture.
- Cream cheese: It's fine to use ⅓ less fat cream cheese in this recipe; I've done that many of times. I don't recommend fat free because that'll take away some flavor and richness. And of course, full fat works too - it'll bring all the richness to this dessert.
- Yogurt: You can use plain non-fat (or full-fat) yogurt or substitute plain non-fat or 2% or 5% Greek yogurt. I've tested this recipe with all of those kinds of yogurt.
- Heavy cream: Also called heavy whipping cream, depending on the brand. We're using this to make whipped cream to add to the pie filling for lightness. (The stand mixer is already out, so might as well use it again!) I haven't tested this with store-bought whipped cream; it has sweetener added, so may change the taste a bit.
Also, once this is made, it does need to be stored in the freezer.
It helps to remove it 5-10 minutes before you want to slice and serve the frozen blueberry pie so it's not rock hard when you go to cut it. A knife run under warm water can help, too.
You have simply got to make this frozen blueberry pie. You are in for a serious treat.
Invite some friends or neighbors over because this recipe is its own reason to celebrate.
Happy summer and enjoy!
XO,
Kathryn
No-Bake Frozen Blueberry Pie
This no-bake frozen blueberry pie with a graham cracker crust is creamy, delicious and perfect for a summer dessert!
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs (from about 1 ½ packages from a box)
- ¼ cup sugar
- ¼ cup butter, melted
For the blueberry pie filling:
- 3 cups fresh blueberries (see notes)
- ⅔ cup granulated sugar
- 8 oz. cream cheese (I use ⅓ less fat)
- 1 ½ cups plain yogurt (see notes)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
Instructions
- Make the graham cracker crust. I crush the graham crackers in a food processor (that I reuse in the next part for the blueberry pie filling), then add the sugar, pulse it to combine, and add the butter. Pulse it a few times and it’ll get nice and combined and crumbly for you.
- Dump the crust into a well-greased 9-inch springform pan or deep-dish pie plate. Spread it evenly around the bottom and then work it up the sides. I use a measuring cup or a glass to flatten the bottom and then press the mixture against the sides of the pan. Stick the pan the refrigerator to firm up a bit while you make the filling.
- Next, make the filling. Combine blueberries, sugar and ½ cup yogurt in your (wiped out) food processor and process until smooth. You could use a blender, too.
- In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer (or stand mixer) to combine until smooth. (Start on slow so your powdered sugar doesn’t go everywhere.)
- Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.
- In a separate bowl, add heavy cream and use your (rinsed off) mixer to beat it until it turns into whipped cream - stiff peaks are what you want (see notes below).
- Fold the whipped cream into the blueberry mixture and carefully combine. Get your graham cracker crust from the refrigerator and pour the blueberry pie filling into it.
- Freeze the pie until solid, about 3-4 hours. Slice with a serrated pie cutter or knife, serve and enjoy! Extras can be stored in the freezer, well covered with plastic wrap, for up to 7-10 days.
Notes
Graham cracker crust: I don't recommend using a store-bought crust because we need to push that crumb up much higher in a much deeper pan. Feel free to use ready-made graham cracker crumbs if you want to skip the step of pulsing them.
Blueberries: I always opt for fresh blueberries. You can try making this pie with frozen blueberries, just be sure they are completely thawed and that there's no extra water on them that would water down the mixture.
Cream cheese: It's fine to use ⅓ less fat cream cheese in this recipe; I've done that many of times. I don't recommend fat free because that'll take away some flavor and richness. And of course, full fat works too - it'll bring all the richness to this dessert.
Yogurt: You can use plain non-fat (or full-fat) yogurt or substitute plain non-fat or 2% or 5% Greek yogurt. I've tested this recipe with all of those kinds of yogurt.
Heavy cream: Also called heavy whipping cream, depending on the brand. We're using this to make whipped cream to add to the pie filling for lightness. (The stand mixer is already out, so might as well use it again!) I haven't tested this with store-bought whipped cream; it has sweetener added, so may change the taste a bit.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 193mgCarbohydrates: 44gFiber: 2gSugar: 35gProtein: 5g
Cheyanne @ No Spoon Necessary
Kathryn, you can totally get a hellz yea-ya(!) To this blueberry pie! Not only is it no bake (#winning) it's also gorgeous and the flavors sound amazing! I'm definately going to have to double the recipe and make two because I can GUARANTEE one of them ain't making it to the freezer!! I'll be eating the batter like it's my job (that is kind of part of a food bloggers job, right?)! Love this! <3 pinned!!! Cheers, girlfriend!
Kathryn
Thanks girl! Yes, doubling is a good idea cause then you can freeze one and spoon feed yourself the other. I'm such a batter addict 🙂 XXOO
Lauren @ Create Bake Make
I love your description of eating the mixture - I *may* just do that too! This looks so great and I am a HUGE fan of no bake desserts! Thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂
Kathryn
Haha, I mean, you can try and resist, but what's the point?! And yes to no-bake desserts - they're the best 🙂
Malinda @mybrownpaperpackages
Yum, the recipe for this looks so yummy and I just love the colour. #FFF
Kathryn
Thanks Malinda! I know, it's a looker, isn't it? Purple is my FAVORITE color, too, so this dessert makes me happy on multiple levels 🙂 Thanks for stopping by and have a great weekend!
Jenny
Due to a blueberry allergy at our house, I made this with strawberries. It was awesome.
Kathryn
I'm so glad you loved it, Jenny! Now I'm going to go have to make the strawberry version 🙂
Christine at Must Love Home
I Love your frozen pie idea!! It looks gorgeous and pretty easy...I mean who needs baking when it is 90 degrees outside right? You have been Pinned, Tweeted and Posted to facebook! Congratulations -Your post will be featured this week at the Friday Favorites Link Party. The party goes LIVE on Thursdays at 7PM at mustlovehome.com I hope to see your there! Hugs - Christine at Must Love Home
Kathryn
Thanks so much Christine! I'm all about cooling down (and not heating up the oven) in the summer here in the South - and this is one of our favorites 🙂 I will definitely be at the party - thanks so much for the feature! XO
Krista
This is gorgeous!! and looks absolutely delicious!!
Kathryn
Thank you Krista!
Angela @marathonsandmotivation.com
My Mom used to make something similar to this when I was little and I have been trying to find the recipe! Perfect timing, a great Summer treat 🙂 Pinned.
Kathryn
Aww, that's so great! Thanks Angela!
Mother of 3
Perfect summer dessert! We always have tons of fresh blueberries on hand and I'm not usually sure what to do with them (we can only eat so many)... they end up getting stuffed in the freezer for baked goods all winter long. I can not wait to try this! Pinned.
Kathryn
Thanks so much - I hope you love it!
Katie
Pinning and making this soon because I still have a freezer full of blueberries - thanks for sharing this at #HappinessIsHomemade this week, looks outstanding!
Kathryn
Thanks so much Katie! I hope you give it a try!
Jeanette
It look so fresh with this blueberry pie and delicious 🙂
Kathryn
Thanks Jeanette! It's a summer favorite here!
Jenna @ A Savory Feast
This pie sounds amazing for summer! Blueberries are one of my favorite fruits, especially in a sweet treat like this. I bet I could add strawberries for a red, white and blue treat for the 4th!
Kathryn
I'm totally in love with blueberries too, Jenna! And yes, I think you could definitely add in some strawberries - maybe a layer of thinly sliced strawberries on the top to serve it? Or make two separate fillings and layer them? Would be super festive 🙂
Michelle | The Secret Ingredient Is
Yum! This looks like such a perfect summer treat - I'm a sucker for anything with blueberries, but more importantly that graham cracker crust is calling my name!
Kathryn
Haha, I'm the same way - with both blueberries and a graham cracker crust 🙂 Thanks Michelle!
CakePants
Yup, I also foresee having trouble not eating half the filling before it ever hits the crust. This looks fantastic, and I love that it's no-bake. The weather is getting hot!
Kathryn
Self-control is not my strong suit 😉 And yes - this is perfect for the summer time when I don't want the oven on but still have a sweet tooth to satisfy!
carol lynn legner
I saw this recipe and thought, this is it , im making this today. So it is in my freezer now ,boy are we looking forward to trying this pie.
Kathryn
Haha, that's so great Carol! I hope you love it!
Raia
So beautiful! Gonna have to try it with a gluten-free crust!
Kathryn
I hope you do Raia! Would love to hear what you think!
Shirley
Are the nutrition facts for real?
Kathryn
Hi Shirley! The nutrition facts were originally for the entire pie. I've just updated it to reflect 10 servings (10 slices) and the nutrition info has been adjusted accordingly. Hope that helps!
Shirley
Thanks - I thought that might be the answer. When the blueberries are ripe in my area of Maine I will give this a try - it sounds wonderful and the reviews prove it.
Shirley
Kathryn
I hope you love it Shirley! I look forward to making this every year once the fresh blueberries start showing up! 💙
Kel
Hey there is this with Greek yogurt or runny yogurt? If it's with runny have you tried with Greek? Do you think that would work? Thanks and sorry for the annoying question haha!!
Kathryn
Hi there Kel! Not annoying at all. 🙂 I am all about Greek yogurt but actually used regular yogurt for this. I think you could probably sub in Greek yogurt but you may need a little extra sweetener (since it's more tart than regular yogurt) and maybe a little extra liquid (heavy cream) since it's also thicker. Would love to hear if you try it!
Nina
I don't have a food processor-- do you think I could still make this by simply mashing the blueberries?
Kathryn
You could try using a blender as well. Hand mashing could work too but it won't be nearly as smooth. Would love to hear if you try it!
Tan
Has anyone tried this with frozen blueberries yet? I have about yobs in my freezer, that I need to use up. This recipes sounds so delicious! Can't wait to try it 🙂
Tan
Typo, that was suppose to be 5 lbs
Kathryn
I think you could use frozen blueberries. I'd recommend letting them thaw completely first (measure out 3 cups or so and put them in the fridge overnight) and draining off any extra juice that the thawed fruit has released. Would love to hear if you try it!
Marg
What is “heavy cream”? How do you make it into whipping cream?
Kathryn Doherty
Heavy cream is a dairy product. You'll find it near milks in the dairy section of your grocery store. You make it into whipping cream by using a stand mixer or hand mixer and beating it for 5-6 minutes, until it thickens and forms stiff peaks. I hope that helps.
Matt Freund
This is a delicious recipe. I have made this a few times now. I love it.
Kathryn Doherty
I'm so happy to hear that Matt! Thanks for sharing! 😊
Keesha
Just made this, first time playing with crumble and it was a bit more crumbly than expected so hopefully it freezes up, it did solidify more after being in the fridge. I used the measuring cup tip, thank you! I also added a dash of cinnamon to crust and forgot to grease the nonstick pan so hopefully that’s not an issue.
I used strawberry Greek chobani yogurt instead of plain and cool whip instead of heavy cream. I legit couldn’t stop licking the bowl! Holy yum! lol looking forward to dive in! Will update with results. Thanks for the recipe
Kathryn Doherty
I hope you enjoy it Keesha! Let us know how all those substitutions turned out! 😊