Blueberry Icebox Pie is the ultimate dessert to enjoy in the warm summer weather. Sweet, tart blueberries are folded into a rich, cream cheese filling, and layered over a buttery graham cracker crust to create a perfectly refreshing treat. Best of all, it’s quick to make, simple to whip up, and nothing short of delicious!
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Take a break from the heat and serve this cool, creamy blueberry icebox pie at your next potluck, summer barbecue, or outdoor picnic. It’s easy to make ahead and bring along for any occasion, and it’s guaranteed to impress! It’s a summer favorite you’ll be sure to add to the recipe rotation.
If you can’t get enough blueberry desserts, you’ll love adding a few more to your collection. Our Blueberry Layered Dessert is a creamy, dreamy treat with layers of blueberry pie filling and fluffy topping. For something light and fruity, try Blueberry Fluff Salad—it’s perfect for potlucks and picnics. And if you’re in the mood for a sweet-and-salty twist, Berry Pretzel Dessert is always a crowd-pleaser.
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Why You'll Love This Recipe
- Make-ahead friendly: This cool, refreshing dessert comes together in minutes and can be made hours ahead, so it’s ready when you are.
- Delicious balance of flavors: A creamy, lemon-kissed filling—similar to our Old-Fashioned Lemon Icebox Cake—pairs perfectly with sweet-tart blueberry topping and a buttery graham cracker crust.
- No-bake, no problem: No-bake, no problem: Keep the oven off and your kitchen cool—just like my Ice Cream Sandwich Dessert—this pie chills to perfection in the freezer.
- Perfect for any occasion: Ideal for summer cookouts, holiday tables, potlucks, or weeknight treats.
- Customizable: Swap in raspberries, strawberries, or mixed berries for a fun flavor twist—and if you have an abundance of berries this summer, try making my Mixed Berry No-Cook Jam to enjoy them in a whole new way.
Ingredients
Gather the ingredients below to make this no-bake blueberry pie!
- Cream cheese should be softened before incorporating it into the filling mix to avoid a lumpy textured filling.
- Sweetened condensed milk adds sweetness and helps the filling set.
- Vanilla enhances the filling flavor and makes it perfectly sweet.
- Lemon juice and lemon zest brighten the filling and add a subtle tang to balance out the blueberry flavor.
- Sugar balances out the tart flavor of the blueberries.
- Whipped topping makes the filling light and fluffy.
- Blueberries are best fresh, but frozen will work too.
- Store-bought graham cracker pie crust is convenient and pairs deliciously with the creamy filling and fruity topping.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Crust variations: Feel free to make a homemade crust if you’d like. You could try using Nilla wafers, Oreos, shortbread or gingersnap cookies, or Biscoff cookies.
- Fruit variations: Add other berries to your pie! Raspberries, strawberries, or blackberries are a few great options, or you can even switch out the blueberries for any fruit to make an icebox pie of any flavor.
- Extra toppings: Top your pie with a dusting of cinnamon, a drizzle of white chocolate, or toasted pecans.
- Citrus twist: Swap the lemon juice and zest for lime or orange to change up the flavor profile.
- Creamy layers: Add a layer of lemon curd, raspberry jam, or chocolate ganache between the crust and filling for extra richness.
- Texture boost: Sprinkle crushed cookies, granola, or coconut flakes on top for a little crunch.
How to Make Blueberry Icebox Pie
Once you've gathered all your ingredients, grab a large mixing bowl and follow the steps below for this no-bake blueberry pie.
- Step 1: In a large mixing bowl, beat cream cheese and sweetened condensed milk well until combined.
- Step 2: Add vanilla, lemon juice, lemon extract, and sugar. Beat again until consistent.
- Step 3: Gently fold in whipped topping just until combined.
- Step 4: Spoon mixture into your graham cracker crust and place in the freezer for at least 3 hours.
- Step 5: To prepare the filling, combine blueberries, sugar, and lemon juice in a medium saucepan and simmer over medium heat for 5–7 minutes, stirring often and crushing the blueberries as they cook.
- Step 6: When the blueberry mixture has turned a deep purple and released its juices, remove it from the heat to cool, then spoon it over the pie just before serving, slice, and enjoy.
Helpful Tips
- Chill for at least 3 hours: Be sure to let your icebox pie sit in the fridge for at least 3 hours for the best texture and flavor! The longer it chills, the more time the graham cracker crust has to absorb the moisture from the filling, resulting in a softer bite and an easier slice.
- Avoid over mixing: Mix your filling just until it’s smooth and combined to avoid it from becoming separated or too soft while chilling.
- Cool the topping completely: Make sure the blueberry topping is fully cooled before adding it to the pie to prevent melting the filling.
- Use room temperature cream cheese: This ensures a smooth, lump-free filling that blends easily with the other ingredients.
- Slice with a warm knife: Dip a sharp knife into warm water and wipe it clean between cuts for neat, clean slices.
- Freeze for firmer texture: If you prefer a more frozen, cheesecake-like texture, keep the pie in the freezer longer and let it sit at room temperature for 10–15 minutes before serving.
- Garnish just before serving: Add any fresh fruit or delicate toppings right before serving to keep them looking and tasting fresh.
Recipe FAQs
Yes! You can use frozen blueberries, but don’t thaw them first—just add them straight to the saucepan and cook until softened. You may need to simmer a few extra minutes to cook off excess liquid.
Yes! You can swap the cream cheese for mascarpone for a richer, milder flavor, or use Greek yogurt cream cheese for a tangier twist.
Make sure the pie is fully chilled before slicing, and avoid letting the pie sit out at room temperature for long periods. You can also brush the crust with a thin layer of melted white chocolate before adding the filling to create a moisture barrier.
Absolutely! This pie is perfect for making a day in advance. Just store it covered in the freezer and add any fresh garnishes right before serving.
Freezing gives the pie its signature firm texture, but you can refrigerate it for a softer, mousse-like consistency. Just chill for at least 4–6 hours before serving.
Storage & Freezing Instructions
Storage Instructions
To store leftover blueberry icebox pie, wrap your pie in plastic wrap and keep in an airtight container in the refrigerator for 4-5 days.
Freezing Instructions
To freeze the pie, wrap it tightly in plastic wrap and keep in the freezer for up to 2 months.
More Fruit-Filled Dessert Recipes You'll Love
Looking for other easy summer dessert recipes like this? Try these:
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Blueberry Icebox Pie
Ingredients
For the Filling
- 16 ounces cream cheese (softened)
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- ⅛ cup lemon juice
- Zest from 1 lemon
- 2 tablespoons sugar
- 2 cups whipped topping
- 1 store-bought graham cracker pie crust
For the Topping
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- In a large mixing bowl, beat cream cheese and sweetened condensed milk well until combined.
- Add vanilla, lemon juice, lemon extract, and sugar. Beat again until consistent.
- Gently fold in whipped topping just until combined.
- Spoon mixture into your graham cracker crust and place in the freezer for at least 3 hours.
- To prepare the filling, place blueberries, sugar, and lemon juice in a medium saucepan.
- Bring mixture to a simmer over medium heat, stirring often, for about 5-7 minutes.
- Be sure to crush blueberries as they cook.
- When blueberry juices have been released and the mixture turns a deep purple, remove pan from heat and allow to cool.
- When ready to serve, spoon blueberry mixture over the pie. Slice and enjoy!
Notes
- Chill for at least 3 hours: Be sure to let your icebox pie sit in the fridge for at least 3 hours for the best texture and flavor! The longer it chills, the more time the graham cracker crust has to absorb the moisture from the filling, resulting in a softer bite and an easier slice.
- Avoid overmixing: Mix your filling just until it’s smooth and combined to avoid it from becoming separated or too soft while chilling.
- Cool the topping completely: Make sure the blueberry topping is fully cooled before adding it to the pie to prevent melting the filling.
- Use room temperature cream cheese: This ensures a smooth, lump-free filling that blends easily with the other ingredients.
- Slice with a warm knife: Dip a sharp knife into warm water and wipe it clean between cuts for neat, clean slices.
- Freeze for firmer texture: If you prefer a more frozen, cheesecake-like texture, keep the pie in the freezer longer and let it sit at room temperature for 10–15 minutes before serving.
- Garnish just before serving: Add any fresh fruit or delicate toppings right before serving to keep them looking and tasting fresh.
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