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Creamy Lemon Blueberry Icebox Pie

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A no-bake, creamy lemon blueberry icebox pie with a buttery graham cracker crust and a light, tangy filling topped with fresh blueberries. Perfect for summer and quick to prepare.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 cup heavy whipping cream, cold
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • Extra lemon zest and a few mint leaves for garnish (optional)

Instructions

  1. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir with a fork until the mixture resembles wet sand and holds together when pressed.
  2. Transfer the crumb mixture to a 9-inch pie dish. Press evenly and firmly across the bottom and up the sides. Chill in the fridge for at least 15 minutes to set.
  3. In a chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form (about 3-4 minutes).
  4. In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy (around 2-3 minutes). Add the lemon juice, lemon zest, and vanilla extract, mixing on low speed just to combine.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping as much air as possible for a light texture.
  6. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
  7. Scatter fresh blueberries evenly on top of the filling, pressing a few slightly into the filling if desired.
  8. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Garnish with extra lemon zest or mint leaves just before slicing. Use a sharp knife dipped in hot water for clean slices.

Notes

If cream cheese isn’t softened enough, warm in short microwave bursts to avoid lumps. Avoid over-beating whipped cream to prevent it from turning buttery. Press crust firmly but not too thin to avoid breakage. Chill pie for at least 4 hours or overnight for best results. For gluten-free, substitute graham crackers with gluten-free cookies. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

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