No-Bake Strawberry Blueberry Cream Cheese Pie
A quick and delightful no-bake pie filled with fresh strawberries and blueberries enveloped in a creamy filling, perfect for summer gatherings or a sweet indulgence.
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter, melted
For the filling
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream, cold
- 1 cup Fresh strawberries, chopped
- 1 cup Fresh blueberries
For the fruit purees
- 2 tablespoons Granulated sugar For the strawberry puree
- 2 tablespoons Granulated sugar For the blueberry puree
Instructions
Make The Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into a pie dish to form an even layer.
- Bake at 350°F (175°C) for 8-10 minutes until golden and let it cool completely.
Prepare Fruit Purees
- Chop the strawberries and place in a small saucepan with sugar, stirring until syrupy and easily mashed. Puree until smooth.
- Repeat the same with the blueberries.
Whip The Filling
- In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until silky smooth.
- In another bowl, whip cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble The Pie
- Spoon one-third of the filling into the cooled crust. Alternately drop spoonfuls of strawberry and blueberry purees over the filling.
- Layer remaining filling and repeat with more purees, swirling them on top.
Chill And Serve
- Cover the pie and refrigerate for at least 4 hours to set.
- Slice with a sharp knife dipped in hot water for clean cuts.
Notes
Store the pie in the refrigerator for up to 3 days or freeze individual slices wrapped tightly for up to 2 months.