Blueberry Cream Cheese Creamy Pie – Easy and No Bake!

I’ve been trying to use up the frozen vegetables and berries in my freezer in anticipation of the new harvest to come. And I had a lot of blueberries. We got tired of blueberry muffins and  blueberry waffles and pancakes….

blueberry

Well, this was supposed to be a no bake cheesecake, but it never set up. Even though it was cheesecake consistency, it was really good! It was more like a blueberry cream pie. My husband ate most of it – in one day!!

How to Do it:

Start with the crust.

Toast the pecans in a heavy skillet until the begin to brown and smell lightly fragrant.

Add all the other crust ingredients to a food processor and process until it’s well mixed and crumbly.

Put a circle of parchment paper on the bottom of a pan with a removable bottom,

then spread butter on all sides and the bottom.

Next lay the crust on the bottom and on the sides,

pressing it in to hold it in place.

Cover and refrigerate at least one hour.

Next make the filling.

Whip the heavy cream until it is firm and very stiff peaks form.

In another bowl, mix the remaining pie ingredients,

except the blueberries, until they are well blended.

Carefully fold in the (fresh or still frozen) blueberries, then the whipped cream, mixing gently until they are all blended.

blueberry

Pour the mixture onto the crust, then cover and refrigerate at least six to eight hours.

blueberry

While it’s chilling, make the topping.

Place all the blueberry topping ingredients into a small saucepan and bring to a boil.

blueberry

Reduce the heat to medium-low and simmer until the liquid is reduced by at least half.

Push the berries with a fork to break them up a little. Add more sugar if desired.

When it reaches a syrupy consistency, spread it on top of the pie and serve cold.

When you are ready to serve, gently loosen the sides, then lift the bottom of the spring pan to remove the whole pie.

Slice and serve!

© Copyright 2022 The Lazy Gastronome

Blueberry Cream Cheese Cream Pie

An easy, creamy, no bake pie. Use any kind of berry you like!

Course: Breakfast, brunch, Dessert, Snack
Cuisine: pie
Keyword: berries, blueberries, blueberry, cream cheese, graham cracker, hand pie, pecans, whipped cream
Servings: 1 9 inch pie
Author: HelenFern
Ingredients
Crust
  • 3/4 cup toasted pecans
  • 6 graham crackers
  • 1/3 cup cold butter
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon lemon zest
Filling
  • 1 cup heavy whipping cream, cold
  • 12 oz full fat cream cheese brick, room temperatures (1-1/2 bricks)
  • 1/3 cup granulated sugar (plus 2 Tablespoons)
  • 2 Tablespoons whole fat plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon fine sea salt
  • 1-1/2 cup blueberries - fresh or frozen (if frozen, do now thaw!)
Topping
  • 1-1/2 cup blueberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon lemon zest
  • 1/8 teaspoon butter (optional)
Instructions
Crust
  1. Toast the pecans in a heavy skillet until the begin to brown and smell lightly fragrant.

  2. Add all the other crust ingredients to a food processor and process until it's well mixed and crumbly.

  3. Put a circle of parchment paper on the bottom of a pan with a removable bottom, then spread butter on all sides and the bottom. Next lay the crust on the bottom and on the sides, pressing it in to hold it in place.

  4. Cover and refrigerate at least one hour.

FIlling
  1. Whip the heavy cream until it is firm and very stiff peaks form. In another bowl, mix the remaining pie ingredients, except the blueberries, until they are well blended.

  2. Carefully fold in the blueberries, then the whipped cream, mixing gently until they are all blended.

  3. Pour the mixture onto the crust, then cover and refrigerate at least six to eight hours.

  4. While it's chilling, make the topping.

Topping
  1. Place all the topping ingredients into a small saucepan and bring to a boil.

  2. Reduce the heat to medium-low and simmer until the liquid is reduced by at least half.

  3. Push the berries with a fork to break them up a little. Add more sugar if desired.

  4. When it reaches a syrupy consistency, spread it on top of the pie and serve cold.

To Serve
  1. When you are ready to serve, gently loosen the sides, then lift the bottom of the spring pan to remove the whole pie. Slice and serve!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

blueberry

Here are some things that are perfect to use for this recipe!

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This entry was posted in Blueberries, Fruits and Vegetables, Pies & Tarts, Sweet Treats and tagged , , , , , . Bookmark the permalink.

4 Responses to Blueberry Cream Cheese Creamy Pie – Easy and No Bake!

  1. BERNADETTE says:

    Wow, that looks amazing.

    • HelenFern says:

      It didn’t come out quite like I planned, but we really liked it just as it was. And I mean was. My husband ate all but the one piece I had!! LOL Thanks for stopping by!

  2. Alene says:

    I have a question. Did you put the frozen blueberries into the cream cheese layer, or did you use fresh? I thought the frozen ones would run through the cream cheese and not be discernable as blueberries. But yours look like blueberries. And, if they were frozen, I am assuming you did not defrost them first. It looks delicious, and I’m always looking to use up my supply of frozen berries. Thank you for the recipe!

    • HelenFern says:

      Good question!! I added the answer to the post as well. I used frozen blueberries that were NOT thawed out. They stay whole that way. I do the same thing with muffins. It keeps them from blending in with everything else. That way you have blueberries IN the food. Thanks for stopping by and have a fantastic week!

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