Frozen Blueberry Pie is a delicious dessert that is perfect for summertime. It takes about 25 minutes to prepare this beautiful recipe, and it’s a must because it is unbelievably tasty.
Frozen pie, sweet and fresh blueberries, and no baking, you must agree that summer dessert doesn’t get much better than this one. The only issue I have here is not to eat the filling while preparing this pie. The next hard thing is to wait for this heavenly blueberry pie to freeze.
Ingredients
For the Crust
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1½ cups graham cracker crumbs (about 12 full crackers)
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¼ cup granulated sugar
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¼ cup melted butter
For the Filling
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3 cups fresh blueberries (plus a few extra for garnish, optional)
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⅔ cup granulated sugar
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8 oz cream cheese, softened
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1½ cups non-fat yogurt (or Greek yogurt for extra creaminess)
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½ cup powdered sugar
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1 tsp vanilla extract
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½ cup heavy cream
Instructions
1. Make the Graham Cracker Crust
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Place graham crackers in a food processor and pulse into fine crumbs.
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Add granulated sugar and melted butter, pulsing until well combined.
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Lightly grease a 9-inch springform pan, then press the crust mixture evenly into the bottom and slightly up the sides.
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Use the bottom of a glass to compact the crust for a firm base.
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Place in the refrigerator to chill while you prepare the filling.
2. Make the Blueberry Puree
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In the food processor, combine blueberries, granulated sugar, and ½ cup of yogurt.
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Blend until smooth and set aside.
3. Prepare the Cream Base
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In a large mixing bowl, add cream cheese, powdered sugar, vanilla extract, and the remaining yogurt.
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Beat with an electric mixer on low speed at first (to avoid powdered sugar mess), then increase to medium until smooth and creamy.
4. Combine the Mixtures
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Add the blueberry puree to the cream cheese mixture.
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Mix gently until well combined and smooth.
5. Whip the Cream
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In a separate bowl, whip the heavy cream until soft peaks form.
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Gently fold the whipped cream into the blueberry mixture to keep the filling light and airy.
6. Assemble the Pie
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Pour the filling into the prepared graham cracker crust.
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Smooth the top with a spatula and tap the pan gently to release any air bubbles.
7. Freeze and Serve
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Freeze for 3–4 hours, or until firm and set.
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Let the pie sit at room temperature for 10–15 minutes before slicing for easier cutting.
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Garnish with fresh blueberries or a drizzle of blueberry sauce, if desired.
Make Ahead & Storage
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Make Ahead: Prepare up to 2 days in advance and keep frozen until ready to serve.
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Freezer Storage: Wrap tightly and freeze for up to 2 months.
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Leftovers: Store covered in the freezer; thaw slightly before serving again.
Timing
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Prep Time: 20 minutes
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Freeze Time: 3–4 hours
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Total Time: ~4 hours, including freezing
Pin the image below if you like this no-bake blueberry pie recipe!
