No-Bake Blueberry Swirl Cream Pie Recipe
Introduction
This no-bake blueberry swirl cream pie is a delightful and creamy dessert that’s perfect for warm days or any time you want a refreshing treat. It features a buttery graham cracker crust, a luscious white chocolate cream filling, and a vibrant blueberry swirl for a beautiful finish.
Ingredients
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 3/4 cup heavy cream
- 16 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar (for blueberry swirl)
- 1 tsp lemon juice
- 1 cup whipped cream (for piping)
- Fresh blueberries and mint leaves (optional, for garnish)
Instructions
- Step 1: Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of a springform pan or pie dish. Chill in the refrigerator for 20 minutes to set.
- Step 2: In a small saucepan, cook the blueberries, 2 tablespoons sugar, and lemon juice over medium heat until the mixture thickens, about 5-7 minutes. Mash the blueberries slightly and allow the compote to cool completely.
- Step 3: Heat the heavy cream in a separate bowl just until it begins to simmer. Pour the hot cream over the white chocolate chips and stir until the chocolate is fully melted and the mixture is smooth.
- Step 4: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gently fold in the white chocolate mixture until fully incorporated.
- Step 5: Pour the cream filling into the chilled crust. Spoon dollops of the blueberry compote over the top. Using a knife, swirl the compote gently through the filling to create a marbled effect.
- Step 6: Refrigerate the pie for at least 6 hours or overnight to allow it to set properly.
- Step 7: Before serving, pipe whipped cream around the edges of the pie. Garnish with fresh blueberries and mint leaves if desired for a pretty presentation.
Tips & Variations
- Use crushed digestive biscuits instead of graham crackers for a slightly different flavor.
- If fresh blueberries are not available, frozen blueberries work well—just thaw and drain excess liquid before cooking.
- For a tangier twist, add a bit of zest from a lemon to the cream filling mixture.
- Try substituting white chocolate with milk or dark chocolate if you prefer a richer flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. Avoid freezing as the texture may change. To serve, let it sit at room temperature for about 10 minutes if it feels too firm from the fridge. Re-pipe whipped cream just before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and stored in the refrigerator. This actually helps the flavors meld and the filling set firmly.
Can I use other fruits instead of blueberries?
Absolutely! You can try raspberries, blackberries, or a mixed berry compote for a different fruit swirl. Adjust the sugar as needed depending on the fruit’s sweetness.
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No-Bake Blueberry Swirl Cream Pie Recipe
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Bake Blueberry Swirl Cream Pie combines a crunchy graham cracker crust with a luscious white chocolate and cream cheese filling, topped with a vibrant blueberry swirl. Perfectly chilled and creamy, it’s an elegant yet easy-to-make dessert that requires no baking and delivers a refreshing burst of fruity flavor with every bite.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
Filling
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 3/4 cup heavy cream
- 16 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 1 cup whipped cream (for piping)
- Fresh blueberries and mint leaves (optional)
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press the mixture firmly into the bottom of a springform pan or pie dish to form an even crust layer. Place it in the refrigerator to chill for 20 minutes so it sets properly.
- Make the blueberry swirl: In a small saucepan, combine the blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries are softened. Lightly mash the berries and remove from heat. Allow the compote to cool completely before using.
- Melt the white chocolate: In a separate bowl, heat the heavy cream just until it reaches a simmer. Immediately pour the hot cream over the white chocolate chips and stir gently until the chocolate has fully melted and the mixture is smooth and glossy.
- Prepare the filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the melted white chocolate mixture to create a rich and velvety filling.
- Assemble the pie: Pour the cream cheese and white chocolate filling over the chilled crust. Spoon dollops of the cooled blueberry compote on top and use a knife or skewer to swirl it through the filling, creating a beautiful marbled effect.
- Chill to set: Refrigerate the assembled pie for at least 6 hours or preferably overnight to allow the filling to firm up completely.
- Garnish and serve: Before serving, pipe whipped cream decoratively along the edges of the pie. Garnish with fresh blueberries and mint leaves if desired for an elegant presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- For a more intense blueberry flavor, use fresh blueberries when in season.
- If you prefer a firmer crust, add an additional 1–2 tablespoons of melted butter.
- Use a springform pan for easier removal and cleaner edges.
- Keep the pie refrigerated until just before serving to maintain structure and freshness.
- The blueberry swirl can be adjusted in sweetness or tartness by varying the sugar and lemon juice amounts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake pie, blueberry cream pie, white chocolate dessert, easy summer dessert, creamy pie, graham cracker crust
