This no bake blueberry cheesecake pie layers a fluffy vanilla bean cheesecake mousse, buttery graham cracker crumbs, and glossy blueberry pie filling in mason jars, so you get all the flavor of a blueberry pie without turning on the oven.
The recipe serves 6 and takes about 15 minutes of hands on work plus 2 hours in the refrigerator, for about 2 hours 15 minutes in total. It can also be made a day ahead, which makes it a good choice for company.
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Why This No Bake Blueberry Cheesecake Pie Recipe Works
Whipped cream is folded into sweetened cream cheese, which gives the filling a light, mousse like texture that is still rich enough to taste like cheesecake. The vanilla bean seeds add real depth and tiny flecks of color.
Layering in jars keeps every serving neat. Each spoonful gets a bit of crunchy graham crumb, creamy filling, and fruity blueberry, and there is no pie crust to roll or bake.
Ingredients for No Bake Blueberry Cheesecake Pie
- 1 cup heavy cream
- 8 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- 1 cup graham cracker crumbs, plus a little extra for garnish
- 1 can (20 oz) blueberry pie filling
Heavy cream. Cold cream whips ideal. Beat it until it holds stiff peaks that stand straight up on the whisk.
Cream cheese. Let it soften fully so it beats smooth. Cold cream cheese leaves small lumps in the filling.
Granulated sugar. It sweetens the filling and dissolves as you beat it with the cream cheese for about 2 minutes.
Vanilla bean. Split the pod lengthwise and scrape the seeds with the back of a knife. If you use extract instead, use 1 teaspoon.
Graham cracker crumbs. They add a crunchy layer in place of a baked pie crust. Crush whole crackers in a zip bag for the freshest taste.
Blueberry pie filling. The canned filling keeps this simple and gives you a sweet, thick fruit layer. Cherry or strawberry pie filling also works.
How to Make No Bake Blueberry Cheesecake Pie
1. Whip the cream. Beat the heavy cream in a chilled bowl with a whisk attachment until stiff peaks form. Set it aside in the refrigerator.
2. Beat the cream cheese. In a second bowl, beat the cream cheese, sugar, and vanilla bean seeds until completely smooth, scraping the sides as needed.
3. Lighten the filling. Fold about one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until the filling is light and fluffy.
4. Layer the jars. Spoon a layer of graham cracker crumbs into the bottom of each jar, then a layer of cheesecake filling, then a layer of blueberry pie filling. Repeat until the jars are full.
5. Chill. Cover the jars and refrigerate for at least 2 hours so the layers set.
6. Garnish and serve. Top with a sprinkle of graham crumbs, and add a mint sprig if you like. Serve chilled.
How to Serve No Bake Blueberry Cheesecake Pie
Serve the jars cold straight from the refrigerator with a spoon, for a dessert that needs no plates or slicing. For a bigger dessert table, set them beside New York cheesecake, cheesecake with graham cracker crust, blueberry crumble muffins, and cherry pecan cheesecake lush.
How to Store and Reheat No Bake Blueberry Cheesecake Pie
Cover the jars tightly and refrigerate them for up to 3 days. The graham crumbs soften over time, so for the crunchiest texture add the crumb layer within a few hours of serving. Do not freeze this dessert because the whipped filling loses its texture when thawed.
Tips and Variations for No Bake Blueberry Cheesecake Pie
Chill the bowl. A cold bowl and cold cream whip faster and hold peaks better.
Soften the cream cheese. Leave it out for 30 to 45 minutes before beating so the filling is silky.
Fold gently. Folding keeps the air in the whipped cream, which makes the filling fluffy.
Use a piping bag. Pipe the filling into the jars for clean layers with sharp edges.
Add a lemon note. A teaspoon of lemon zest in the filling brightens the flavor and balances the sweet pie filling.
Use small jars. Six half pint jars give you individual servings and an easier way to transport the dessert.
Make it ahead. Assemble up to a day ahead. For the ideal crunch, hold the crumbs back and add them just before serving.
Check storage tips. For general guidance on storing dairy desserts and leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About No Bake Blueberry Cheesecake Pie
Can I make no bake blueberry cheesecake pie in a pie dish?
Yes. Press the graham crumbs with 5 tablespoons of melted butter into a 9 inch pie plate, add the filling, chill, and top with the pie filling.
Can I use vanilla extract in no bake blueberry cheesecake pie?
Yes. Use 1 teaspoon of vanilla extract in place of the vanilla bean.
How long should no bake blueberry cheesecake pie chill?
At least 2 hours. Overnight is better if you want firm, neat layers.
Can I use a different pie filling?
Cherry, strawberry, or peach pie filling all work with the same amount.
Can I freeze this dessert?
No. The whipped filling turns icy and loses its light texture after freezing.
No Bake Vanilla Bean Cheesecake Blueberry Pie
Equipment
- Electric mixer
- two large bowls
- 2 quart size mason jars or 6 small jars
- Rubber spatula
Ingredients
Main Ingredients
- 1 cup heavy cream cold
- 8 oz cream cheese at room temperature
- ½ cup granulated sugar
- 1 vanilla bean seeds scraped, or 1 tsp vanilla extract
- 1 cup graham cracker crumbs plus extra for garnish
- 1 can blueberry pie filling 20 oz
Instructions
Cooking
- Whip. Beat the cold cream to stiff peaks and refrigerate it.
- Beat. Mix the cream cheese, sugar, and vanilla seeds until smooth.
- Fold. Fold in one third of the whipped cream, then the remainder.
- Stack. Layer crumbs, filling, and pie filling in the jars, repeating to the top.
- Chill. Refrigerate at least 2 hours.
- Finish. Add a sprinkle of crumbs and serve cold.
