No Bake Frozen Blueberry Pie - Handle the Heat
Filed Under: Dessert | Spring | Summer

No Bake Frozen Blueberry Pie

May 21st, 2019
5 from 4 votes
5 from 4 votes

Easy No Bake Frozen Blueberry Pie is the perfect frosty, fresh, and fruity summer dessert for any cookout, BBQ, or get together!

Yield: 10 servings

Prep Time: 30 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: I love the combination of fruity blueberries with graham crackers!
Texture: Frosty and creamy with little flecks of blueberries.
Ease: Super easy, the hardest part is waiting for the pie to freeze!
Pros: Fun, fruity, and refreshing summer dessert.
Cons: None. This pie is even a little bit lighter than my others since it uses yogurt in the filling.
Would I make this again? Yes!

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In the height of summer who wants to turn on the oven?

This no bake pie recipe is perfect for those days when you’re craving something sweet but need to keep cool.

eight slices of pie on a plate

Use blueberries from the farmer’s market for maximum flavor, though frozen blueberries will also work in a pinch!

If blueberries aren’t your thing, I also have a fabulous No Bake Frozen Chocolate Raspberry Pie you might love!

Slice of frozen blueberry pie with bite taken out

How to Make Frozen Blueberry Pie

How to Make No Bake Graham Cracker Crust

In order to get the crust to hold its shape without baking, it’s important to use enough melted butter. It’s also important that the crumbs be very finely ground otherwise it’ll tend to crumble when sliced.

Be sure to really press the crust into the pan. I like to use a tamper or the bottom of a measuring cup, glass, or ramekin to press it in.

Do I need a springform pan?

A springform pan makes easy work of cutting even slices and removing from the pan. This pie also has a generous amount of filling that might not fit in a standard pie pan. So I would highly recommend using a springform pan!

How to Make Frozen Blueberry Pie Filling

In order to make this pie without an ice cream maker and without cooking anything, we rely on both a food processor and stand mixer. You will dirty a few dishes but it’ll be worth it.

Basically we start by pureeing the blueberries with sugar and a small amount of the yogurt to form a smooth mixture. Feel free to use frozen blueberries here, but they’ll be easier to blend if thawed.

Next up we use an electric mixer fitted with the paddle attachment to beat the cream cheese, powdered sugar, remaining yogurt, and the blueberry mixture. The reason we powdered sugar in this part of the filling is to keep the mixture nice and smooth and thick enough to hold its own.

Lastly, we beat heavy cream until stiff peaks form. You can do this if you have another mixing bowl or clean our the current one. Or, if you’re like me, you have an immersion blender with a whisk attachment that allows for easy whipped cream on the fly. Fold the whipped cream very gently into the blueberry cream cheese mixture.

The whipped cream keeps the filling light and creamy like ice cream.

How to Make Blueberry Sauce

The last step of this recipe is to make the blueberry sauce that goes on top. This helps add a burst of flavor and color, but if you’d prefer to skip this step the pie is still amazing without it.

You want to be sure to cook the sauce mixture until it’s really thickened. For a smooth finish, blend the mixture until smooth then push through a sieve to remove skins. You can skip this if you prefer a ‘chunky’ texture.

Refrigerate the mixture while the pie chills. Pour over the pie just before serving. Or serve slices alongside the sauce so your friends and family can help themselves.

How to Slice Clean Pieces of Pie

To serve, let the pie sit a room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices.

If the pie slices are still really cold and firm you may want to wait another 5 minutes before enjoying so you get the best texture.

slice of easy frozen blueberry pie with bite taken out on fork

More Blueberry Recipes

5 from 4 votes

How to make
No Bake Frozen Blueberry Pie

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time 4 hours
Total Time: 4 hours 40 minutes
Easy No Bake Frozen Blueberry Pie is the perfect frosty, fresh, and fruity summer dessert for any cookout, BBQ, or get together!


For the crust:

  • 14 whole (210 grams) graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (100 grams) unsalted butter, melted

For the filling:

  • 3 cups (450 grams) blueberries, fresh or thawed frozen
  • 2/3 cup (133 grams) granulated sugar
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1 1/2 cups (340 grams) plain yogurt, divided
  • 1/2 cup (63 grams) powdered sugar
  • 1/2 cup heavy cream, chilled

For the topping:

  • 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
  • 1 cup water
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons water
  • 1/2 teaspoon vanilla extract


Make the crust:

  1. Spray a 9-inch springform pan with nonstick cooking spray.

  2. In the bowl of a food processor pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.

Make the filling:

  1. In the bowl of a food processor, combine the blueberries, sugar, and 1 tablespoon of the yogurt pulsing until smooth.
  2. In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar and beat until smooth. Add in the blueberry mixture, beating to combine.
  3. In another bowl with an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.
  4. Freeze until solid, about 4 hours or up to 1 week covered with plastic wrap.

Make the topping:

  1. Place the blueberries in a small saucepan. Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst.
  2. Add the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.
  3. Remove from heat. Add in the vanilla. Allow the mixture to cool enough to pour into the bowl of a blender. Blend until the mixture is pureed. Push through a strainer to make completely smooth. Refrigerate while the pie freezes.
  4. To serve, let the pie sit a room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.
Course : Dessert
Cuisine : American
Keyword : summer

Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Candace Higgins — July 2, 2022 at 2:23 pm

    How would this be with a lemon curd sauce instead of the blueberry topping? Would the curd be too heavy with it? Thank you

    • #
      Kiersten @ Handle the Heat — July 6, 2022 at 1:45 pm

      Hi Candace! We have not tried that, but I don’t think a curd would be too heavy instead of the blueberry topping! That sounds delicious! I would follow the directions in the recipe for drizzling some curd onto the pie right before serving, for best results. Let us know how it goes 🙂

  2. #
    Rosalin — May 29, 2021 at 11:06 pm

    Hi Tessa, is it okay if I halve the ingredients and make in a 6 inch pan in stead?

    • #
      Tessa — June 1, 2021 at 3:20 pm

      I actually made this in a 9-inch springform pan. If you halved the ingredients and used a 6-inch pan, you will have a very thin pie, but you’re welcome to try it! Let me know how it goes 🙂

  3. #
    Natasha — June 18, 2020 at 9:30 am

    Can I skip blueberries in the filling? If I want plain white coloir of the filling? Do I need tk change any proportion?

  4. #
    Kim — June 17, 2020 at 9:05 pm

    Hi Tessa, I have the same question as Elizabeth. I’d like to add lemon juice to this recipe. How much should be added? Thanks!

  5. #
    Elizabeth Anderson — June 12, 2020 at 8:17 am

    Hi Tessa! I love lemon with blueberry, would it be possible to add some fresh lemon juice and rind to the recipe to zing it up? If so, would it be added to the filling?

  6. #
    Kathryn — July 15, 2019 at 6:12 pm

    Don’t have a 9″ springform…is a 10″ ok? Would like to make this but don’t really want another pan.

    • #
      Tessa — July 16, 2019 at 11:42 am

      Yep! Since there’s no baking in this recipe that will be fine – the pie will just be a little shorter in height.

  7. #
    Sandra R — July 4, 2019 at 4:21 pm

    This is my new favorite dessert recipe for summer! I made it with blueberries and it was wonderful. The next time I used fresh peaches instead of blueberries for the pie and and the sauce and that was also wonderful!! Thank you Tessa! Great recipe.

  8. #
    Janet — May 27, 2019 at 8:24 am

    Cindy: I agree I had some ice crystals as well. I was a little disappointed with that. I don’t know why that happened. The flavor was very good though. I also agree about the less bowls. This was a little bowl intensive, but it was worth it.

    I didn’t have graham crackers so I used coconut cookies that I had lying around. It was great. Chocolate cookie wafers might work nice as well. I added a little lemon juice to the blueberry sauce and a pinch of salt. I used frozen blueberries and thought the sauce tasted a little flat. It might have been because the blueberries were frozen? I had to reheat the sauce when I served it because it had set up but it was not a problem A few seconds zapped in the microwave and it was pourable once again.

    • #
      Tessa — May 28, 2019 at 7:27 am

      Hi Janet, see my comment to Cindy regarding ice crystals!

      As far as the sauce goes, you might just try a different brand of frozen blueberries. I usually go for organic or even better, wild blueberries because I find they have more flavor 🙂

  9. #
    Cindy — May 26, 2019 at 12:32 pm

    That was fabulous – cool and fresh and JUST LOVELY – thank you, Tessa :-). I didn’t have time to snap a picture because the locusts/my sons saw it and it was gone…I did fight them off long enough to get a piece for myself. Tip for the makers – if you whip the cream in your stand mixer and transfer it to a small bowl, you don’t have to wash your stand mixer bowl in between steps (I am ALL about fewer dishes, doncha know). I also whipped a bit of extra cream for serving (because cream). I used greek yogurt so I could feel self righteous about the protein content and tell my husband it was “healthy” – which, comparatively, it is. Question – there were some ice crystals in the middle of the pie. This might be because I didn’t take it out of the freezer early enough, or it might be because I used the top compartment of a fridge freezer and it didn’t freeze fast enough. I’ve never made a frozen cake like this, I’m wondering what the science behind the formation of ice crystals is, and if you have any thoughts on how to avoid? It didn’t matter, it was utterly delicious and I will most definitely make it again – I’d like to try this method with sour cherries and lemon scented whipped cream. Preferably when my sons are FAR AWAY FROM HOME.

    • #
      Tessa — May 28, 2019 at 7:25 am

      Hi, Cindy! I’m so glad you enjoyed the pie. Thanks for your feedback!! Ice crystals could be due to your freezer situation, but they can also form anytime you’re using fruit because fruit contains water. You can let the pie warm up a little more to become softer. Or you could add a tablespoon of corn syrup or vodka to the filling to prevent ice crystals, but most of my readers tend to avoid those ingredients so I don’t call for them unless I think they’re totally necessary. Hope that helps!

  10. #
    olivia — May 23, 2019 at 11:20 am

    Great recipe for the coming summer! looks so cool and fresh. I can’t wait to try this recipe 🙂 I think my friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!

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