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Easy No-Bake Lemon Blueberry Icebox Pie

no bake lemon blueberry icebox pie - featured image
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A quick and easy no-bake pie combining tart lemon curd and sweet blueberry swirl in a graham cracker crust, perfect for refreshing summer desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup lemon curd
  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup blueberries (fresh or frozen, thawed)
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until crumbs are evenly coated and the mixture holds together when pressed. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for about 10 minutes.
  2. Make the blueberry swirl: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring occasionally, until blueberries break down and mixture thickens slightly, about 5 minutes. Remove from heat and cool completely. Optionally, pulse in a blender for a smoother swirl.
  3. Whip the cream: In a chilled mixing bowl, beat cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form. Avoid overwhipping.
  4. Prepare the lemon cream filling: In another large bowl, beat softened cream cheese until smooth. Gradually add lemon curd and mix until silky.
  5. Combine filling and whipped cream: Gently fold whipped cream into lemon cream mixture using a spatula, keeping the mixture light and airy.
  6. Assemble the pie: Spoon half of the lemon filling into the chilled crust and spread evenly. Dollop half of the blueberry swirl over the filling and gently swirl with a knife or skewer. Repeat with remaining filling and blueberry mixture. Finish with swirls on top.
  7. Chill to set: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until firm.

Notes

For a firmer crust, bake at 350°F for 8 minutes before chilling (optional). Use cold cream and chilled bowls for best whipped cream results. Soften cream cheese well to avoid lumps. Fold whipped cream gently to keep filling airy. Blueberry swirl should be cooled before folding in. Pie needs at least 4 hours chilling to set properly. Can substitute crust with gluten-free cookies or nut crust for gluten-free version. Dairy-free substitutions include vegan cream cheese and coconut cream.

Nutrition

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

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