No Bake Blueberry Dessert - Blueberry Yum Yum Recipe
Easy no bake blueberry dessert, aka blueberry yum yum recipe, with a creamy filling, made with cream cheese, whipped cream, and powdered sugar. Dreamy no bake pie recipe!
recipe:
No-Bake Blueberry Cream Pie with Graham Cracker Crust
No Bake Blueberry Cream Pie with Graham Cracker Crust is a taste of summer you won't forget. Best served chilled, this pie filling is rich, creamy, and fruity with just the right amount of sweetness. The graham cracker crust is classic and one you can repurpose for other no bake desserts like my other favorite, cheesecake!
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RECIPE
:::ingredients
--------Graham cracker crust
1 cup graham cracker crumbs ground in a food processor
5 1/2 Tablespoons unsalted butter melted
3 tablespoons sugar
--------Blueberry filling
2 1/2 cups blueberries i used frozen
2 teaspoons cornstarch
2-3 tablespoons sugar adjust sweetness while cooking, 1 Tbsp at a time to taste.
--------Cream Topping
2/3 cup mascarpone cheese
2/3 cup Greek yogurt I used Greek Gods Whole Milk
2 tablespoons sugar
--------Blueberry topping
1 cup Fresh blueberries for garnish
whipped cream optional
INSTRUCTIONS
--------Graham cracker crust
Spray the bottom and sides of pie tin or glass pie dish with nonstick spray. Using your hands, mix crust ingredients in a medium bowl.
Pack onto pie dish in an even layer and press firmly. Chill until firm, at least 45 minutes.
--------Blueberry Filling
Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
Cook about 6 minutes until thickened. Set aside and allow to cool. (For quicker cooling set in a metal container and place in an ice bath!)
--------Cream Topping
Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
--------Assembly
Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.
Top the blueberry mixture with the cheese yogurt mixture in an even layer. Top with fresh blueberries.
Chill until set, about 5 hours. Remember to share and serve with additional whipped cream!
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No Bake Decadent Dessert | Blueberry Cream Cheese Pie
This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely tantalize your taste buds.
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Grab the full, printable recipe on my blog:
INGREDIENTS
Blueberry Topping
3 cups fresh blueberries, approximately 1 pound container
2 tablespoons cold water
3 tablespoons granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Cream Cheese Filling
9 ounces graham cracker crust (10-inch)
½ cup cold water
2¼ teaspoons unflavored gelatin, 1 packet from a 1-ounce box (I used the Knox brand)
1 cup heavy whipping cream, very cold
12 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Garnish
8 ounces extra creamy Cool Whip whipped topping, thawed
INSTRUCTIONS
NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
Blueberry Topping
In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.
Cream Cheese Filling
Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.
Set aside for 2 to 3 minutes to thicken.
In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then
you run the risk of splattering the loose heavy cream everywhere. Set aside.
In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.
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How to Make Homemade Blueberry Pie - Easy Blueberry Pie Recipe with Lattice Crust
For the full Blueberry Pie Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
A simple blueberry pie recipe with blueberries, warm spices, lemon and an easy lattice crust. Tips for making with fresh or frozen blueberries included.
Also, you have to try our Flaky Pie Crust Recipe. You will never want to use store-bought pie crust again. Click here for the full recipe on Inspired Taste:
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How to make: GRANDMA B'S BLUEBERRY CHILL BARS
These No-Bake Blueberry Chill Bars are a recipe straight from Grandma. Vanilla wafers, sweetened cream cheese and blueberry pie filling. The perfect summer dessert!
FULL RECIPE HERE:
The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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