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When you need a simple, crowd-pleasing dessert with maximum flavor and minimal fuss, this blueberry cream pie totally delivers. With a creamy filling, sweet blueberry pie topping and a buttery graham cracker crust, it’s the kind of no-bake pie that tastes like you spent hours making it. Toasted coconut adds the perfect touch of texture and flavor, making every bite irresistible. This is one of those easy, make-ahead recipes you’ll turn to again and again for any occasion.
Blueberry cream pie is a chilled, no-bake dessert with a creamy filling, sweet blueberry topping and sweet, chewy toasted coconut in a graham cracker crust.
You might also like blueberry pie cookies and blueberry cheesecake bars. And why not cool down with this refreshing sparkling blueberry ice cream float?
Why You’ll Love It
It’s no-bake and low-effort: Just mix, chill and slice—no oven time required (except for the coconut).
Creamy and fruity: A dreamy mix of tangy cream cheese, whipped cream and sweet blueberries. This pie is absolutely delicious!
A perfect summer dessert: It’s light, cool and refreshing served straight from the refrigerator. You’ll want to keep this recipe in your pocket for the summer months.
Make-ahead friendly: Chill it in advance and pull it out when you’re ready to serve.
Blueberry Cream Cheese Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sweetened shredded coconut: Toasted for flavor and crunch, it’s mixed into the pie and used as a topping.
Cream cheese: The tangy, rich base of the creamy filling.
Brown granulated sugar: Brown sugar adds sweetness and depth to the filling. You can use white sugar. I just love the richness of brown.
Lemon juice: Brightens the flavor and balances the sweetness. I used fresh lemons in this recipe; you can use bottled lemon juice in a pinch.
Vanilla extract: Enhances the creaminess and adds warm flavor.
Heavy whipping cream: Whipped to soft peaks, it creates a fluffy, mousse-like texture. Instead of homemade whipped cream, feel free to use whipped topping instead; simply fold the whipped topping into your cream cheese mixture.
Blueberry pie filling: Adds sweetness and fruity bursts of flavor throughout.
Graham cracker crust: A sweet, buttery base that keeps everything easy and sliceable.
How to Make Creamy Blueberry Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Toast the coconut: Bake until golden and crisp, then let it cool.
Make the filling: Beat cream cheese, sugar, lemon and vanilla until smooth. Whip in the cream until fluffy.
Fold in blueberries and coconut: Stir in pie filling and most of the coconut.
Assemble and chill: Spread into the crust and refrigerate until set.
Top and serve: Garnish with the remaining coconut, slice and enjoy.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use a gluten-free pie shell.
Use a homemade crust: Make your own traditional pie crust, flaky pie crust or homemade graham cracker crust with graham cracker crumbs and melted butter if you prefer a from-scratch flavor. You can use any pie dish or pie pan.
Try a different pie filling: Cherry, strawberry, mixed berries, or raspberry work just as well.
More zesty: Add lemon zest to the softened cream cheese along with the lemon juice, or try orange zest or even grapefruit zest for a different flavor profile.
Add a tang: Swap some of the heavy cream for sour cream to add a tasty tang.
Swap coconut for chopped nuts: Toasted pecans or almonds make a great topping alternative.
Blueberry pie filling: You can make your own blueberry pie filling if you prefer. Just make sure it’s fully cooled before folding it into the cream cheese mixture to prevent the filling from melting the whipped cream. This pie is a great recipe to use up those fresh berries during blueberry season! If you decide to use frozen berries, thaw them first so your pie doesn’t come out watery.
Add a topping: Sprinkle streusel topping or a cookie crumb topping on top, or add a fresh fruit topping and sift some powdered sugar on top to customize it.
Serving Suggestions
Appetizer: Enjoy a tuna orzo salad as your appetizer.
Main dishes: Serve Thai chicken with hibachi rice or cheeseburger bowls with crispy smashed potato salad next.
Desserts: Finish off with a slice of blueberry cream pie, paired with a little vanilla ice cream or Cool Whip if liked and perhaps a few fresh blueberries for a garnish.
How to Store Blueberry Cream Pie
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: For longer storage, you can freeze the pie for up to 2 months by wrapping it tightly first in plastic wrap and then in aluminum foil.
Thaw: Thaw it overnight in the refrigerator for the best texture and flavor before serving.
Top Tips
Chill your bowl and beaters: Cold tools help the whipped cream come together faster.
Don’t overmix the filling: Once the cream is whipped, fold gently to keep the texture light.
Watch the coconut closely: It can go from golden to burned quickly.
Use full-fat cream cheese: It gives the pie structure and that rich flavor.
Blueberry Cream Cheese Pie FAQs
To keep the whipped cream fluffy, make sure the heavy whipping cream is very cold before you start beating it. It also helps if you chill the beaters for a few minutes in the freezer. Beat just until stiff peaks form. Overbeating can cause the whipped cream to turn grainy, so watch closely.
Toasting adds flavor and texture, but you can skip it if you’re short on time.
Yes! To make your own blueberry filling, cook 2 tablespoons of cornstarch, half a cup of water, a teaspoon of lemon juice, half a cup of sugar, and 2 cups of frozen or fresh berries in a saucepan until thick.
Best Blueberry Cream Pie Recipe
Blueberry Cream Pie
Ingredients
- 1 Cup shredded coconut, sweetened
- 8 Ounces cream cheese, at room temperature
- ½ Cup brown sugar, packed
- 1 Tablespoon lemon juice, fresh if possible
- 1 Teaspoon vanilla extract
- 1 ½ Cups heavy whipping cream, very cold
- 21 Ounces blueberry pie filling
- 1 graham cracker pie crust, 9-Inch
Instructions
- Preheat the oven to 350°F.
- Spread the shredded coconut in an even layer on a baking sheet and toast in the preheated oven for 10 to 15 minutes, stirring every 2 to 3 minutes, until golden brown. Watch closely to prevent burning.
- Remove from the oven and set aside to cool completely.
- In a separate bowl, beat the cream cheese, brown sugar, lemon juice, and vanilla extract until smooth.
- Pour in the very cold heavy cream and beat until stiff peaks form.
- Stir the blueberry pie filling and ¾ of the toasted coconut into the cream cheese mixture until no streaks remain.
- Spoon the blueberry mixture into the graham cracker crust and spread evenly.
- Chill the pie for at least 4 hours or until set.
- Sprinkle the remaining toasted coconut over the top of the pie, then slice and serve.
Notes
Don’t overmix the filling: Once the cream is whipped, fold gently to keep the texture light.
Watch the coconut closely: It can go from golden to burned quickly.
Use full-fat cream cheese: It gives the pie structure and that rich flavor.
Nutrition
This blueberry cream pie is a no-fuss favorite for any occasion, from summer barbecues to holiday potlucks. With layers of creamy cheesecake filling, sweet blueberries and a buttery crust, it’s the perfect balance of fruity and rich. Plus, the toasted coconut topping adds just the right crunch. It’s easy to make, even easier to serve, and guaranteed to earn a permanent spot in your dessert rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The filling was so creamy and the blueberry topping was just sweet enough. The toasted coconut on top really takes it over the edge—so good.