No-Need-to-Bake Blueberry Cream Pie

Heat waves are wonderful for berries, summer sweetness…but who wants to cook?  Here’s a no-oven-needed dessert perfect for fresh or frozen blueberries.

For the crust:   1 1/2 cups graham cracker crumbs, 2 T white sugar and 1/4 cup butter, melted

For the filling:

1 (8 ounce) package cream cheese, softened

3/4 cup white sugar

1/4 tsp salt

1 tsp vanilla extract

1 tsp lemon juice

1 or 2 cup whipped cream or frozen whipped topping, thawed

3 cups blueberries – fresh or frozen, but frozen works great.  Extra blueberries to decorate the top.

In a medium bowl, stir together the graham cracker crumbs and 2 T sugar. Mix in the melted butter. Sprinkle evenly into 9 inch square baking dish or pie pan, and pack down into a solid crust.

In a large bowl, beat cream cheese with 3/4 cup of sugar until smooth. Stir in salt, vanilla and lemon juice. Fold in the whipped cream until well blended; then gently fold in the blueberries. Spoon over the crust, and spread evenly.  Can decorate the top with extra blueberries.  Cover and refrigerate for at least 1 hour before serving.


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