Blueberry Lemon Cream Pie is an ultra-creamy no-bake dessert made with a lemon cheesecake filling and homemade blueberry topping, all in a graham cracker crust. The tangy, silky-smooth lemon filling complements the sweetness of the blueberry sauce creating a luscious treat! If you prefer the pie without lemon, I also have a no-bake blueberry pie you might love.
Ingredients & Substitutions
Crust: Be sure the graham cracker crumbs are coated with butter. This is the ‘glue’ that holds the crust together. You could also use a store-bought crust if you have one on hand. Or, try the pie with a different cookie crust by using vanilla wafers or shortbread.
Blueberries: Fresh blueberries are best when making the blueberry topping. You could use frozen berries for the 2 cups that are being cooked on the stovetop. However, I do recommend folding in fresh berries. In a pinch, you could use canned blueberry pie filling, but the flavor will be a little different.
Lemon: You will need one lemon for all of the lemon flavors in both the filling and topping. One lemon should give you enough zest (2 teaspoons) and enough freshly squeezed lemon juice (about 3 tablespoons). Zest the lemon before juicing it.
Cream Cheese: Let the cream cheese come to room temperature before using, which usually takes about an hour.
Whipped Topping: If possible, make your own homemade whipped cream to add to the cream cheese filling. Store-bought whipped cream like cool whip can also be used.
Can I Make This Cream Pie Ahead of Time?
Yes! If you assemble the pie, it is good in the refrigerator for up to 3-4 days. You could also make the blueberry sauce in advance. Once made, it can be stored in the refrigerator in a sealed container for up to 5 days.
Individual Blueberry Lemon Cream Pies
A cute way to serve this pie is in individual servings. To do this, divide the graham cracker crust evenly between ramekins or your choice of individual serving cups. Next, top each crust with the cream filling, followed by the blueberry topping. Let them set in the refrigerator before serving.
How to Store Blueberry Lemon Cream Pie
You can store this no-bake pie in the refrigerator or the freezer.
To Refrigerate: Store lemon blueberry cream pie in the refrigerator, covered, for up to 3-4 days.
To Freeze: For longer storage, freeze the pie for up to 3 months. First, let the pie set in the refrigerator. Then, if freezing, wrap the pie in plastic wrap, followed by a layer of aluminum foil. When ready to enjoy, let the pie thaw in the refrigerator overnight.
Blueberry Lemon Cream Pie
1 ½ cups graham cracker crumbs, about 10-12 graham cracker sheets, crushed
½ cup (1 stick / 113 g) unsalted butter, melted
3 ½ cups (518 g) fresh blueberries, divided
¼ cup (50 g) granulated sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon lemon zest
In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.
Pour the crumbs into a 9-inch pie pan, pressing it into the bottom and up the sides. Set aside.
In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.
In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
Pour the cornstarch mixture into the blueberries and stir until thickened.
Add the lemon zest. Stir to combine.
Remove from heat and fold in the remaining blueberries.
Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
Lemon Cream Pie Filling
In a large bowl, beat the cream cheese until it is light and fluffy.
Add in the confectioner's sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
Pour the filling mixture into the prepared pie crust.
Top with the cooled blueberry topping.
Chill the cream pie in the refrigerator for about 2 hours, or until set. Serve chilled.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Blueberries and lemons just belong together! The creamy and tangy lemon filling is perfectly complemented by the sweet blueberry topping with just the right amount of lemon in both layers. I loved how the filling was smooth and velvety, almost like a cheesecake but with a zesty twist. And the best part? This recipe requires no baking, which is always a winner in my book!
The texture of the cream pie filling is perfectly soft and smooth, with just a bit of lemon flavor. And, the homemade blueberry topping takes this dessert to a new level of deliciousness. Of course, I can't forget about the graham cracker crust…I always start eating my slice of pie on the crust end I love it so much!
I always enjoy the flavor combination of lemon and blueberries! The lemon in the filling is nice and tangy. The fresh sweet blueberries make it better. It also has some crunch from the crust!
WOWZA!! Talk about a refreshing easy, beautiful dessert! I love cheesecake, and the light fluffy cream cheese filling has just a hint of tart lemon, and the blueberry topping is amazing! You do need to cook the topping on the stovetop, but it is SO easy and so much tastier than a canned blueberry topping!
The tart, creamy filing paired with the sweet blueberry is a match made in heaven. Its a relatively simple recipe that will still impress!