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Creamy Blueberry Lemon Icebox Pie

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A refreshing no-bake dessert featuring a creamy lemon and cream cheese filling topped with a sweet blueberry compote, perfect for warm days and gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar (optional)
  • 8 ounces cream cheese, softened to room temperature (about 225g)
  • 1 (14-ounce) can sweetened condensed milk (about 400g)
  • ¼ cup fresh lemon juice (about 60ml)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup heavy whipping cream, chilled (about 240ml)
  • 1 ½ cups fresh or frozen blueberries (about 225g)
  • 2 tablespoons granulated sugar (for blueberry topping, adjust to taste)
  • 1 tablespoon lemon juice (for blueberry topping)
  • 2 tablespoons water (for blueberry topping)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Mix until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for about 10 minutes.
  2. Prepare the blueberry topping: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until berries soften and release juices, about 5-7 minutes. Remove from heat and let cool to room temperature.
  3. Whip the cream: In a large chilled mixing bowl, beat heavy whipping cream with an electric mixer until soft peaks form. Refrigerate until needed.
  4. Make the filling: In another large bowl, beat softened cream cheese with sweetened condensed milk until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
  5. Fold in whipped cream: Gently fold whipped cream into the cream cheese mixture using a spatula, keeping the filling light and airy.
  6. Assemble the pie: Pour the filling into the chilled crust and smooth the top. Spoon the cooled blueberry topping evenly over the surface.
  7. Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set and flavors to meld.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Whip cream to soft peaks only to maintain light texture. Press crust firmly and chill before adding filling for best results. Cook blueberry topping gently to retain fresh flavor. Chill pie overnight for best texture and flavor melding.

Nutrition

Keywords: no-bake pie, blueberry lemon pie, icebox pie, creamy dessert, summer dessert, easy pie recipe, no oven dessert

Find it online: https://flurpchef.com/creamy-blueberry-lemon-icebox-pie-recipe-easy-no-bake-dessert-to-try/