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Blueberry Lemon Cream Pie is an easy, almost no-bake dessert with a homemade buttery graham cracker crust, a fresh blueberry sauce and a cool, creamy, citrus whipped lemon cream filling. No canned pie filling needed!
Do you love blueberries + lemon 🍋🫐 Try this Easy Lemon Blueberry Cobbler for another delicious dessert.
Blueberry Lemon Cream Pie Recipe
This blueberry lemon cream pie is a bright, citrusy lemony dessert with swirls of homemade sweet blueberry sauce inside a buttery graham cracker crust.
This almost no-bake pie has a soft, fluffy, and creamy lemon filling with fresh lemon juice. With swirls of a homemade blueberry sauce on top, it’s the perfect match with the sweet graham cracker crust.
Simple Ingredients Needed
Fresh Blueberry Sauce Ingredients
- Fresh Blueberries
- Granulated Sugar : Sweetener for the fresh blueberry sauce.
- Fresh Lemon Juice
- Water : For the best taste, I recommend using filtered water from a bottle, can, or filtered fridge water.
- Cornstarch : This helps thicken the blueberry sauce.
Homemade Graham Cracker Crust Ingredients
- Whole Graham Cracker Sheets : I use honey graham crackers.
- Light Brown Sugar
- Butter : I use salted butter for all my baking recipes, but if you prefer unsalted, then use that. The butter needs to be melted.
Whipped Lemon Cream Filling
- Granulated Sugar
- Fresh Lemon Zest : Use a microplane, a citrus zester, or the fine side of a box grater to zest the skin off the lemon.
- Cream Cheese : Room temperature cream cheese is easier and faster to blend without any lumps, leave the cream cheese out at room temperature, but not for longer than 2 hours. I recommend using full-fat cream cheese for the best taste and texture in this no bake cream pie.
- Sour Cream : Helps create a smooth and creamy filling.
- Fresh Lemon Juice : About 1 lemon’s worth of juice.
- Cool Whip : Use completely thawed Cool Whip.
How To Make Blueberry Lemon Cream Pie (Printable Recipe Card)
Make The Blueberry Sauce : In a small saucepan, over medium heat, combine the blueberries, sugar, lemon juice, water, and cornstarch. Cook, while stirring frequently, until all the blueberries and burst and the mixture has thickened – about 10 minutes cook time.
Remove the blueberry sauce from the heat and use an immersion blender, or pour the sauce into a blender, and blend until the sauce is smooth. Transfer the blueberry sauce to another container and let it cool completely.
Make The Graham Cracker Crust : Add the graham crackers and light brown sugar into a food processor, or mini food chopper, and blend until all the crackers have become fine crumbs. Slowly pour in the melted butter until all the crackers are well-coated and start to clump together.
Alternately, you can crush the crackers in a Ziploc bag, or if the food chopper is too small, just crush the crackers; and then combine the crushed graham crackers, light brown sugar, and melted butter in a mixing bowl and stir until coated well.
Firmly press the crumb mixture into a greased 9-inch pie plate/dish, and place it in the freezer for at least 20 minutes or until the crust is firm.
Make The Whipped Lemon Cream Filling : In a large mixing bowl, add the granulated sugar and fresh lemon zest. Use your clean fingers to rub and mix the lemon zest into the sugar until it’s very fragrant.
Add in the softened cream cheese, sour cream, and fresh lemon juice and blend until smooth using an electric hand mixer.
Add in the Cool Whip and use a spatula to gently fold it in, until it’s incorporated and mixed well.
Assemble The Pie : Spread the filling out evenly into the frozen graham cracker crust. Drop small spoonfuls of the cooled blueberry sauce on top of the lemon cream filling. Use a toothpick to run it through the blueberry sauce to create swirls.
Cover the pie carefully with a lid or plastic wrap, and let it refrigerate for at least 8 hours. For best results, I recommend refrigerating the pie overnight.
When ready to serve, top the pie (or serve it with) additional whipped cream and fresh lemon zest, if wanted. Serve chilled.
How To Store Leftovers
Store the cream pie, covered, in the fridge for up to 3-4 days. The graham cracker crust will soften the longer it sits in the fridge.
Keep the pie in the pie plate or you can remove individual leftover slices into an airtight container for storage.
Tips For Success
- Make sure the cream cheese is softened/room temperature before using it; this ensures that the filling is smooth and lump-free. Cold cream cheese does not blend in as smoothly and easily, and will create lumps in the mixture.
- If the pie is not as set and thickened (after at least 8-12 hours in the fridge) place it in the freezer to firm up more, for easier slicing and serving. I like cream pie somewhat softer so I think it’s perfect, but if you’re looking for a firmer texture then just freeze it for 1-2 hours.
- For an even smoother blueberry sauce, pour the sauce through a fine mesh stainer and use a spoon to press on it. This will remove any small bits of blueberry skin that may be in the sauce. This is totally optional. I don’t do it, but I also ensure that all the blueberry stems are picked off and they are cleaned before adding them into the saucepan.
More Cream Pie Recipes To Try
Blueberry Lemon Cream Pie
Ingredients
Blueberry Sauce
- 1/2 fresh blueberries (rinsed, cleaned, stems off)
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
Graham Cracker Crust
- 12 whole graham cracker sheets
- 2 tablespoons packed light brown sugar
- 1/2 cup (1 stick) butter melted
Whipped Lemon Cream Filling
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 bars (8 oz each) full-fat cream cheese room temperature
- 1/2 cup full-fat sour cream
- 1 tablespoons fresh lemon juice
- 8 ounces Cool Whip thawed
Instructions
Make The Blueberry Sauce
- In a small saucepan, over medium heat, combine the blueberries, sugar, water, cornstarch, and lemon juice. Cook, while stirring frequently, until all the blueberries have burst and the mixture has thickened – about 10 minutes cook time.1/2 fresh blueberries, 1/4 cup granulated sugar, 2 tablespoons water, 2 teaspoons cornstarch, 2 teaspoons fresh lemon juice
- Remove the blueberry sauce from the heat and use an immersion blender, or pour the sauce into a blender, and blend until the sauce is smooth. Transfer the blueberry sauce to another container and let it cool completely.
Make The Graham Cracker Crust
- Add the graham crackers and light brown sugar into a food processor, or mini food chopper, and blend until all the crackers have become fine crumbs. *Alternately, you can crush the crackers in a Ziploc bag, or if the food chopper is too small, just crush the crackers; and then combine the crushed graham crackers, light brown sugar, and melted butter in a mixing bowl and stir until coated well.12 whole graham cracker sheets, 2 tablespoons packed light brown sugar
- Slowly pour in the melted butter until all the crackers are well-coated and start to clump together.1/2 cup (1 stick) butter
- Firmly press the crumb mixture into a greased 9-inch pie plate/dish, and place it in the freezer for at least 20 minutes or until the crust is firm.
Make The Whipped Lemon Cream Filling
- In a large mixing bowl, add the granulated sugar and fresh lemon zest. Use your clean fingers to rub and mix the lemon zest into the sugar until it's very fragrant.1 cup granulated sugar, 1 tablespoon fresh lemon zest
- Add in the softened cream cheese, sour cream, and fresh lemon juice and blend until smooth using an electric hand mixer.2 bars (8 oz each) full-fat cream cheese, 1/2 cup full-fat sour cream, 1 tablespoons fresh lemon juice
- Add in the Cool Whip and use a spatula to gently fold it in, until it's incorporated and mixed well.8 ounces Cool Whip
Assemble The Pie/Fridge
- Spread the filling out evenly into the frozen graham cracker crust. Drop small spoonfuls of the cooled blueberry sauce on top of the lemon cream filling. Use a toothpick to run it through the blueberry sauce to create swirls.
- Cover the pie carefully with a lid or plastic wrap, and let it refrigerate for at least 8 hours. For best results, I recommend refrigerating the pie overnight.
- When ready to serve, top the pie (or serve it with) additional whipped cream and fresh lemon zest, if wanted. Serve chilled.
Notes
- Make sure the cream cheese is softened/room temperature before using it; this ensures that the filling is smooth and lump-free. Cold cream cheese does not blend in as smoothly and easily, and will create lumps in the mixture.
- If the pie is not as set and thickened (after at least 8-12 hours in the fridge) place it in the freezer to firm up more, for easier slicing and serving. I like cream pie somewhat softer so I think it’s perfect, but if you’re looking for a firmer texture then just freeze it for 1-2 hours.
- For an even smoother blueberry sauce, pour the sauce through a fine mesh stainer and use a spoon to press on it. This will remove any small bits of blueberry skin that may be in the sauce. This is totally optional. I don’t do it, but I also ensure that all the blueberry stems are picked off and they are cleaned before adding them into the saucepan.
- Bottled lemon juice can be substituted if needed/wanted.
Nutrition
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