Tessa’s Recipe Rundown
Taste: I love the combination of fruity blueberries with graham crackers.
Texture: Frosty and creamy with little flecks of blueberries.
Ease: Super easy, the hardest part is waiting for the pie to freeze!
Pros: Fun, fruity, and refreshing summer dessert.
Cons: None. This pie is even a little bit lighter than my others since it uses yogurt in the filling.
Would I make this again? Yes!
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This No Bake Frozen Blueberry Pie is perfect for those days when you’re craving something sweet but need to keep cool.
Living in Phoenix, I live for these no-bake recipes, because in the height of summer when it’s well over 100°F, who wants to turn on the oven?
If blueberries aren’t your thing, I also have a fabulous No Bake Frozen Chocolate Raspberry Pie or a Frozen Mint Chocolate Chip Pie you might love!
Check out all my tips and tricks just below, and be sure to let me know if you give this No Bake Frozen Blueberry Pie a try!
Sprinkle of Science
How to Make No Bake Frozen Blueberry Pie
Fresh or Frozen Blueberries?
I recommend using fresh blueberries from the farmer’s market for the freshest, most delicious blueberry flavor. Feel free to use frozen blueberries instead, but they’ll be easier to blend if thawed.
How to Make No-Bake Graham Cracker Crust
In order to get the crust to hold its shape without baking, it’s important to use enough melted butter. It’s also important that the crumbs be very finely ground, otherwise the crust may crumble when sliced. Tip: Be sure to really press the crust into the pan to avoid crumbling. I like to use a tart tamper or the bottom of a measuring cup or glass to press it in thoroughly.
Do I Need a Springform Pan?
I highly recommend using a springform pan for this No Bake Frozen Blueberry Pie. It makes easy work of removal from the pan, making it so much easier to cut even slices. This pie also has a generous amount of filling that might not fit in a standard pie pan.
How to Make Blueberry Sauce
The last step of this recipe is to make the blueberry sauce that goes on top. This helps add a burst of flavor and color, but if you’d prefer to skip this step, the pie is still amazing without it. Here are a few tips for the blueberry sauce:
- You want to be sure to cook the sauce mixture until it’s really thickened.
- Blend the mixture until smooth then push through a sieve to remove the blueberry skins. You can skip this if you prefer a ‘chunky’ texture.
- Refrigerate the mixture while the pie chills.
- Pour over the pie just before serving, or serve slices alongside the sauce so your friends and family can help themselves.
How to Store No Bake Frozen Blueberry Pie
The entire No Bake Frozen Blueberry Pie can be covered with plastic wrap and stored in the freezer for up to 1 week. Allow the pie to sit at room temperature for 5 to 10 minutes before slicing and serving. The more solid and frozen the pie is, the longer it’ll need to sit at room temperature.
How to Slice Clean Pieces of Pie
To serve, let the No Bake Frozen Blueberry Pie sit at room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices. If the pie slices are still really cold and firm, you may want to wait another 5 minutes before enjoying, so you enjoy the pie at its best texture.
More Recipes You’ll Love:
- Lemon Blueberry Cupcakes
- Blueberry Scones
- Blueberry Cobbler Recipe
- Glazed Lemon Cookies
- No Bake Strawberry Cheesecake Bars
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No Bake Frozen Blueberry Pie
Ingredients
For the crust:
- 14 whole (210 grams) graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoons (100 grams) unsalted butter, melted
For the filling:
- 3 cups (450 grams) blueberries, fresh or thawed frozen
- 2/3 cup (133 grams) granulated sugar
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 1/2 cups (340 grams) plain yogurt, divided
- 1/2 cup (63 grams) powdered sugar
- 1/2 cup heavy cream, chilled
For the topping:
- 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
- 1 cup water
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons cornstarch, dissolved in 3 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
Make the crust:
- Spray a 9-inch springform pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until evenly moistened. Use the bottom of a measuring cup or a glass to press the crust mixture into the bottom of the prepared pan, compacting the mixture well. Place in the freezer. Wash and dry food processor bowl and blade.
Make the filling:
- In the bowl of a food processor, combine the blueberries, sugar, and 1 tablespoon of the yogurt, pulsing until smooth. Set aside.
- In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar and beat until smooth. Add in the blueberry mixture, beating to combine.
- In another bowl with an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.
- Freeze until solid, about 4 hours or up to 1 week, covered with plastic wrap.
Make the topping:
- Place the blueberries in a small saucepan. Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst.
- Add the dissolved cornstarch to the saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.
- Remove from heat. Add in the vanilla. Allow the mixture to cool enough to pour into the bowl of a blender. Blend until the mixture is pureed. Push through a strainer to make completely smooth. Refrigerate while the pie freezes.
- To serve, let the pie sit a room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.
This post was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
This is a fantastic recipe. It is my go to for about 8 months out of the year. I have become quite “fancy” with it. I use a chocolate crust (yum) and follow the recipe. I have used other berries as well. My family requires more chocolate in their desserts so we shave chocolate over the sauce to finish it. This recipe yours is always a crowd please… Thank you!
How would this be with a lemon curd sauce instead of the blueberry topping? Would the curd be too heavy with it? Thank you
Hi Candace! We have not tried that, but I don’t think a curd would be too heavy instead of the blueberry topping! That sounds delicious! I would follow the directions in the recipe for drizzling some curd onto the pie right before serving, for best results. Let us know how it goes 🙂
Hi Tessa, is it okay if I halve the ingredients and make in a 6 inch pan in stead?
I actually made this in a 9-inch springform pan. If you halved the ingredients and used a 6-inch pan, you will have a very thin pie, but you’re welcome to try it! Let me know how it goes 🙂
Can I skip blueberries in the filling? If I want plain white coloir of the filling? Do I need tk change any proportion?
Hi Tessa, I have the same question as Elizabeth. I’d like to add lemon juice to this recipe. How much should be added? Thanks!
Hi Tessa! I love lemon with blueberry, would it be possible to add some fresh lemon juice and rind to the recipe to zing it up? If so, would it be added to the filling?
Don’t have a 9″ springform…is a 10″ ok? Would like to make this but don’t really want another pan.
Yep! Since there’s no baking in this recipe that will be fine – the pie will just be a little shorter in height.
This is my new favorite dessert recipe for summer! I made it with blueberries and it was wonderful. The next time I used fresh peaches instead of blueberries for the pie and and the sauce and that was also wonderful!! Thank you Tessa! Great recipe.
Cindy: I agree I had some ice crystals as well. I was a little disappointed with that. I don’t know why that happened. The flavor was very good though. I also agree about the less bowls. This was a little bowl intensive, but it was worth it.
I didn’t have graham crackers so I used coconut cookies that I had lying around. It was great. Chocolate cookie wafers might work nice as well. I added a little lemon juice to the blueberry sauce and a pinch of salt. I used frozen blueberries and thought the sauce tasted a little flat. It might have been because the blueberries were frozen? I had to reheat the sauce when I served it because it had set up but it was not a problem A few seconds zapped in the microwave and it was pourable once again.
Hi Janet, see my comment to Cindy regarding ice crystals!
As far as the sauce goes, you might just try a different brand of frozen blueberries. I usually go for organic or even better, wild blueberries because I find they have more flavor 🙂
That was fabulous – cool and fresh and JUST LOVELY – thank you, Tessa :-). I didn’t have time to snap a picture because the locusts/my sons saw it and it was gone…I did fight them off long enough to get a piece for myself. Tip for the makers – if you whip the cream in your stand mixer and transfer it to a small bowl, you don’t have to wash your stand mixer bowl in between steps (I am ALL about fewer dishes, doncha know). I also whipped a bit of extra cream for serving (because cream). I used greek yogurt so I could feel self righteous about the protein content and tell my husband it was “healthy” – which, comparatively, it is. Question – there were some ice crystals in the middle of the pie. This might be because I didn’t take it out of the freezer early enough, or it might be because I used the top compartment of a fridge freezer and it didn’t freeze fast enough. I’ve never made a frozen cake like this, I’m wondering what the science behind the formation of ice crystals is, and if you have any thoughts on how to avoid? It didn’t matter, it was utterly delicious and I will most definitely make it again – I’d like to try this method with sour cherries and lemon scented whipped cream. Preferably when my sons are FAR AWAY FROM HOME.
Hi, Cindy! I’m so glad you enjoyed the pie. Thanks for your feedback!! Ice crystals could be due to your freezer situation, but they can also form anytime you’re using fruit because fruit contains water. You can let the pie warm up a little more to become softer. Or you could add a tablespoon of corn syrup or vodka to the filling to prevent ice crystals, but most of my readers tend to avoid those ingredients so I don’t call for them unless I think they’re totally necessary. Hope that helps!
Great recipe for the coming summer! looks so cool and fresh. I can’t wait to try this recipe 🙂 I think my friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!