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

• 1½ cups graham cracker crumbs (about 12 full crackers)

• ¼ cup granulated sugar

• ¼ cup melted butter

For the Filling

• 3 cups fresh blueberries (plus a few extra for garnish, optional)

• ⅔ cup granulated sugar

• 8 oz cream cheese, softened

• 1½ cups non-fat yogurt (or Greek yogurt for extra creaminess)

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup heavy cream

Instructions

1. Make the Graham Cracker Crust

• Place graham crackers in a food processor and pulse into fine crumbs.

• Add granulated sugar and melted butter, pulsing until well combined.

• Lightly grease a 9-inch springform pan, then press the crust mixture evenly into the bottom and slightly up the sides.

• Use the bottom of a glass to compact the crust for a firm base.

• Place in the refrigerator to chill while you prepare the filling.

2. Make the Blueberry Puree

• In the food processor, combine blueberries, granulated sugar, and ½ cup of yogurt.

• Blend until smooth and set aside.

3. Prepare the Cream Base

• In a large mixing bowl, add cream cheese, powdered sugar, vanilla extract, and the remaining yogurt.

• 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

• Add the blueberry puree to the cream cheese mixture.

• Mix gently until well combined and smooth.

5. Whip the Cream

• In a separate bowl, whip the heavy cream until soft peaks form.

• Gently fold the whipped cream into the blueberry mixture to keep the filling light and airy.

6. Assemble the Pie

• Pour the filling into the prepared graham cracker crust.

• Smooth the top with a spatula and tap the pan gently to release any air bubbles.

7. Freeze and Serve

• Freeze for 3–4 hours, or until firm and set.

• Let the pie sit at room temperature for 10–15 minutes before slicing for easier cutting.

• Garnish with fresh blueberries or a drizzle of blueberry sauce, if desired.

Make Ahead & Storage

• Make Ahead: Prepare up to 2 days in advance and keep frozen until ready to serve.

• Freezer Storage: Wrap tightly and freeze for up to 2 months.

• Leftovers: Store covered in the freezer; thaw slightly before serving again.

Timing

• Prep Time: 20 minutes

• Freeze Time: 3–4 hours

• Total Time: ~4 hours, including freezing

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This Strawberry Lemonade Cake is the Best Recipe for this spring-summer heavenly dessert. Topped with creamy lemon frosting and made with fresh strawberry this cake is the ultimate dessert.

If you’re looking for the best summer combination, look no further because strawberries and lemon are so light that they will complement any meal. Also, we know that freshly picked strawberries are most delicious in the summertime and if you’re growing your own strawberries even better. And to contrast the sweet strawberry cake I made a creamy but piquant flavor lemon frosting.

Ingredients

• ½ cup of canola oil
• 2 cups of sugar, granulated
• 2½ cups of strawberry puree, fresh.
• 4 whole eggs
• 2 teaspoons of vanilla
• 3 cups of flour, all-purpose
• 2 teaspoons of baking powder
• Half teaspoon of salt

For the lemon frosting

• ½ cup of room temperature butter
• 3 cups of powdered sugar
• zest and juice from 1 fresh lemon

How to make Strawberry Lemonade Cake?

• Heat the oven to about 350 degrees F and grease the baking sheet lightly.
• Whisk sugar and oil together in a large bowl, until they’re well combined.
• Add in the eggs, vanilla and strawberry puree and continue to whisk.
• Next, add in the baking powder, flour and salt and stir slowly until just moistened.
• Pour the batter into the previously prepared baking pan and spread evenly. Bake until the inserted toothpick comes out clean from the center of the cake, it should take around 45 minutes.
• Take the strawberry cake out of the oven and let the cake cool completely.
• For the lemon frosting:
• Beat the butter using the electric mixer until smooth. Use a large bowl for this.
• Add in the cream, powdered sugar and lemon zest and mix until smooth. Add the lemon juice gradually and mix until it reaches desired smoothness.

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This Red Velvet Brownies Recipe is the best because of its perfect combination of moist and bright red colors. In addition, the cream cheese frosting is used for the perfect topping.

Are you ready for a dessert adventure unlike any other? Presenting my delicious red velvet brownies! These decadent, fudgy brownies are infused with chocolate and a splash of red food coloring, resulting in a gorgeous marbled effect that’s almost too pretty to eat. But trust me, once you get a taste of these heavenly treats, you won’t be able to oppose their irresistible flavor.

With their soft, chewy texture and creamy cream cheese frosting, these red velvet brownies are sure to become a new favorite in your household. So why wait? Preheat your oven and prepare to whip up a batch of these mouthwatering treats!

Red Velvet Brownies

Although I’ve decided to go on a diet after the holidays when I saw these Red Velvet Brownies, I had to make them. I made a small but important change to this recipe by adding cream cheese frosting for the topping. The result is incredible; these brownies and frosting are meant to be together.

Ingredients

• 4 ounces of bittersweet chocolate
• ¾ cup of butter
• 2 cups of sugar
• 4 whole eggs
• 1½ cup of flour
• 1 ounce of red food coloring, liquid
• 1½ teaspoons of baking powder
• 1 teaspoon of vanilla extract

For the Cream Cheese Frosting :

• 8 ounces of softened cream cheese
• 3 tablespoons of softened butter
• 1½ cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

• Heat the oven to 350 degrees F. Line the baking pan with aluminum foil and grease it lightly.
• Melt the chocolate and butter in a microwave-safe bowl, and stir it all the time, so you don’t burn the chocolate. Stir for about 30 seconds. Whisk in the eggs and sugar until they are blended. Add them one at a time.
• Add the red food coloring, flour, vanilla, and baking powder and stir until it’s well mixed and blended nicely.
• Pour it evenly into the prepared baking pan and bake until the toothpick comes out clean from the center of the cake. It should take about 40-45 minutes. Take the red velvet brownies out of the oven and cool them completely.

For the cream cheese frosting

• Whisk together butter and the cream cheese until they’re smooth enough. Add the vanilla and powdered sugar and continue to mix until it’s nice and creamy.
• Frost the cooled red velvet brownies and serve.