Creamy Lemon Blueberry Icebox Pie
A light, refreshing no-bake dessert featuring a tangy lemon cream cheese filling with fresh blueberries on a crunchy graham cracker crust. Perfect for summer gatherings and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened (room temperature)
- 1 cup powdered sugar (sifted)
- 1 cup heavy whipping cream (cold)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (washed and patted dry)
- Optional: a few mint leaves for garnish
Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly coated and resembling wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact the crust tightly. Refrigerate for at least 15 minutes to set.
- Prepare the Filling Base: In a large bowl, beat softened cream cheese with powdered sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
- Whip the Cream: In a separate chilled bowl, whip cold heavy whipping cream with vanilla extract until stiff peaks form, about 4-5 minutes on medium-high speed. Avoid overwhipping.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions. Then fold in fresh lemon juice and lemon zest until just combined. The filling should be smooth and fluffy.
- Assemble the Pie: Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to firm up. Just before serving, scatter fresh blueberries evenly over the top and garnish with mint leaves if desired.
Notes
Use fresh lemon juice and zest for the brightest flavor. Chill the crust well before adding filling to prevent sogginess. Soften cream cheese at room temperature for smooth mixing. Chill bowl and beaters before whipping cream. Fold whipped cream gently to keep filling light and airy. Add fresh blueberries just before serving to keep them vibrant. For dairy-free or gluten-free versions, substitute ingredients accordingly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: lemon blueberry pie, no-bake dessert, icebox pie, creamy lemon pie, summer dessert, easy pie recipe, graham cracker crust