If you’re craving a cool, refreshing dessert that’s bursting with fresh blueberry flavor, this No Bake Frozen Blueberry Pie is exactly what you need! With a graham cracker crust, a creamy blueberry filling, and a luscious blueberry sauce topping, this pie is a perfect summertime treat. The best part? No need to turn on the oven!

Why You’ll Love This No Bake Frozen Blueberry Pie ?

This No-Bake Frozen Blueberry Pie is a delightful blend of creamy, tangy, and sweet flavors, all wrapped up in a buttery graham cracker crust. It’s perfect for hot days when you want a dessert that’s light, refreshing, and easy to make. The pie can be made ahead of time and stored in the freezer, making it a stress-free option for gatherings or just to have on hand when you’re in the mood for something sweet.

No Bake Frozen Blueberry Pie

Ingredients For No Bake Frozen Blueberry Pie :

For the Crust:

• 14 whole (210 grams) graham crackers
• 1 tablespoon light brown sugar
• 7 tablespoons (100 grams) unsalted butter, melted

For the Filling:

• 3 cups (450 grams) blueberries, fresh or thawed frozen
• 2/3 cup (133 grams) granulated sugar
• 8 ounces (227 grams) cream cheese, at room temperature
• 1 1/2 cups (340 grams) plain yogurt, divided
• 1/2 cup (63 grams) powdered sugar
• 1/2 cup heavy cream, chilled

For the Topping:

• 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
• 1 cup water
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• 1/2 teaspoon vanilla extract

How to Make No Bake Frozen Blueberry Pie ?

1. Make the Crust:

• Spray a 9-inch springform pan with nonstick cooking spray.
• In the bowl of a food processor, pulse the graham crackers and light brown sugar until finely ground. Add the melted butter and pulse until the mixture is evenly moistened.
• Press the crust mixture into the bottom of the prepared pan, using the bottom of a measuring cup or a glass to compact it well. Place the crust in the freezer to set while you prepare the filling.

2. Make the Filling:

• In the bowl of a food processor, combine the blueberries, granulated sugar, and 1 tablespoon of yogurt. Pulse until smooth and set aside.
• In a separate bowl, using an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar, and continue to beat until smooth.
• Add the blueberry mixture to the cream cheese mixture and beat until fully combined.
• In another bowl, use an electric mixer fitted with the whisk attachment to beat the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture until fully incorporated.
• Spoon the blueberry filling into the prepared graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and freeze until solid, about 4 hours or up to 1 week.

3. Make the Topping:

• In a small saucepan, combine the blueberries, water, and granulated sugar. Heat over medium-high heat until the mixture comes to a low boil and the blueberries begin to burst.
• Add the dissolved cornstarch to the saucepan and bring the mixture to a rolling boil. Reduce the heat and simmer on low for 5 minutes, or until the sauce thickens.
• Remove the pan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly, then blend until smooth. Push the sauce through a strainer for an extra-smooth consistency and refrigerate while the pie continues to freeze.

4. Serve:

• Before serving, let the pie sit at room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice the pie, rinsing the blade under hot water and wiping it off between slices.
• Pour the blueberry sauce over each slice and garnish with additional fresh blueberries. Enjoy your cool and creamy No-Bake Frozen Blueberry Pie!

Variations

• Berry Mix: Substitute some of the blueberries with other berries like raspberries or blackberries for a mixed berry pie.
• Citrus Twist: Add a tablespoon of lemon zest to the filling for a bright, citrusy flavor.
• Graham Cracker Variations: Try using chocolate graham crackers for a different twist on the crust.

Equipment

• 9-inch springform pan
• Food processor
• Electric mixer
• Spatula
• Saucepan
• Blender

Storage

Store the pie in the freezer, covered with plastic wrap, for up to 1 week. The blueberry sauce can be stored in the refrigerator in an airtight container for up to 3 days.

What to Serve with No Bake Frozen Blueberry Pie

This Pie is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A refreshing glass of iced tea or lemonade would also complement the flavors beautifully.

Tips For No Bake Frozen Blueberry Pie

• Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before mixing to ensure a smooth filling.
• Smooth Sauce: Straining the blueberry sauce after blending will give it a silky, smooth finish that’s perfect for drizzling over the pie.

FAQ For No Bake Frozen Blueberry Pie

Can I use frozen blueberries for the filling?

Yes, you can use either fresh or frozen blueberries. If using frozen, make sure they are fully thawed and drained before using.

Can I make this pie gluten-free?

Absolutely! Just use gluten-free graham crackers for the crust.

Approximate Nutrition Information (per serving)

• Calories: 320
• Carbohydrates: 40g
• Protein: 6g
• Fat: 18g

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Yield: 8-10

No Bake Frozen Blueberry Pie

Print

Enjoy this cool and creamy No Bake Frozen Blueberry Pie—a perfect summer dessert!

Prep Time 30 minutes

Freezing Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• Ingredients:
• For the Crust:
• 14 whole (210 grams) graham crackers
• 1 tablespoon light brown sugar
• 7 tablespoons (100 grams) unsalted butter, melted
• For the Filling:
• 3 cups (450 grams) blueberries, fresh or thawed frozen
• 2/3 cup (133 grams) granulated sugar
• 8 ounces (227 grams) cream cheese, at room temperature
• 1 1/2 cups (340 grams) plain yogurt, divided
• 1/2 cup (63 grams) powdered sugar
• 1/2 cup heavy cream, chilled
• For the Topping:
• 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
• 1 cup water
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• 1/2 teaspoon vanilla extract

Instructions

Prepare the crust by pulsing graham crackers and sugar in a food processor. Add melted butter and press the mixture into a springform pan. Freeze while preparing the filling.

For the filling, blend blueberries with sugar and yogurt. Beat cream cheese with remaining yogurt and powdered sugar, then combine with the blueberry mixture. Fold in whipped cream and spoon into the crust. Freeze for 4 hours or up to 1 week.

Make the topping by simmering blueberries with water and sugar. Thicken with cornstarch, add vanilla, blend, and strain. Refrigerate.

Serve pie slices with blueberry sauce and fresh berries.

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