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No-Bake Lemon Blueberry Cheesecake Pie

Bright, creamy, and bursting with sweet-tart flavor, this pie feels like a little slice of sunshine on your plate. Made with simple ingredients and no oven required, it’s an easy dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 graham cracker pie crust
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
  • 1/3 cup fresh lemon juice
  • 1 cup blueberry pie filling or blueberry compote
  • whipped cream for topping
  • lemon slices for garnish

Method
 

  1. Beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  2. Whip the heavy cream to stiff peaks in a separate bowl.
  3. Gently fold the whipped cream into the lemon mixture until fully combined.
  4. Spoon the filling into the graham cracker crust and smooth the top.
  5. Refrigerate for 4–6 hours until fully set.
  6. Top with blueberry pie filling or blueberry compote, letting it drip slightly over the edges.
  7. Add a swirl of whipped cream and garnish with lemon slices.
  8. Slice and serve.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze without toppings for up to 3 months. Serve chilled with extra whipped cream or fresh fruit on the side for a simple, refreshing dessert.