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No-Bake Lemon Blueberry Cheesecake Pie

Bright, creamy, and bursting with sweet-tart flavor—this pie tastes like sunshine on a plate. It comes together with simple ingredients and zero oven time, making it just right for busy days.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 cup whipped topping
  • 1 cup blueberries fresh or lightly mashed

Method
 

  1. Mix graham cracker crumbs with melted butter until combined.
  2. Press the mixture into a pie dish and chill for 15 minutes.
  3. Beat cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Fold in whipped topping until light and creamy.
  5. Gently fold in blueberries, leaving some whole.
  6. Spread the filling into the crust and smooth the top.
  7. Chill for 4–6 hours until set.
  8. Top with extra whipped cream, blueberries, and lemon slices before serving.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve chilled with fresh fruit or a light meal for a balanced spread.