No Bake Blueberry Cheesecake Pie

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5 from 1 vote

No Bake Blueberry Cheesecake Pie

This No Bake Blueberry Cheesecake Pie is a great dessert and a simple no bake recipe. Perfect for a summer treat!

Prep Time30

Chilling Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: creamy, fast

Servings:

Calories: 296.6kcal

Ingredients

Crust:

1 cup graham cracker crumbs
2 tablespoon butter
1 tablespoon sugar

Filling:

4 teaspoon gelatin divided
12 oz cream cheese (1.5 packages)
½ cup sour cream
¾ cup sugar
1 teaspoon vanilla extract

Topping:

2 cups frozen blueberries thawed, room temperature, undrained
¼ cup powdered sugar
1 teaspoon reserved bloomed gelatin optional

US Customary - Metric

Instructions

Crust:

Combine the ingredients in a food processor and process until they come together in large crumbs. Press into the bottom and up the sides of a standard 9-inch pie plate.

Filling:

To bloom the gelatin sprinkle it on top of 3 tablespoons of cold water in a small dish. Let sit for 5 minutes. Add 2 tablespoons of hot water and stir until the gelatin is dissolved. Reserve 1 teapoon for the topping. Strain out any lumps.
Combine the bloomed gelatin with the other filling ingredients in the food processor and process until smooth. Scrape down the sides as needed. Pour into the prepared crust.
Chill the cheesecake for at least 3-4 hours before serving.

Topping:

Combine the blueberries with the powdered sugar and one teapoon of bloomed gelatin in a medium bowl. Refrigerate separately until ready to serve.
Add the blueberry topping to the top of the cheesecake right before serving.

Notes

Crust - Feel free to swap in a store-bought graham cracker crust to simplify your prep.

Gelatin - Adding gelatin to the topping is optional but make the topping a little thicker. It will clump up if your blueberries are not at room temperature.

Topping - Swap in fresh blueberries. For a saucier topping simply mash about ¼ of them and mix in. Or use canned blueberry pie filling.

Nutrition