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No-Bake Blueberry Swirl Cream Pie Recipe

★★★★★

4.7 from 76 reviews
  • Author: Naomi
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill to set: Refrigerate the assembled pie for at least 6 hours or preferably overnight to allow the filling to firm up completely.
  7. 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

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Find it online: https://naomifletcher.com/no-bake-blueberry-swirl-cream-pie-recipe/