No-Bake Blueberry Cream Cheese Pie with Pretzel Crust – Recipe!

This No-Bake Blueberry Cream Cheese Pie with Pretzel Crust is a delicious dessert anytime of the year, but especially during spring and summer when blueberries start to ripen and become the perfect topping for a creamy-crunchy dessert.

This dessert starts with making the blueberry topping on the stove top.  It’s a simple process that requires just a few minutes of stirring before you get a luscious fruity garnish for this no-bake cream filled pie.  Pretzels make up the crust and can be whizzed up quickly with sugar and butter to press into the bottom of a pie pan.  I freeze the crust instead of baking it, so it holds together and the creamy filling can be spooned inside.

Cream cheese and heavy cream create the filling, which remains light and airy, even after the gorgeous blueberry sauce is poured over top.  I chill the topping and filling separately, and then assemble quickly after a couple hours in the refrigerator, or up to overnight.  The combination of sweet, salty and fruity really make this a special dessert.

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Ingredients

Blueberry Topping

1 pound blueberries, washed

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons water

Crust

3 cups pretzels, any variety

4 tablespoons granulated sugar

6 tablespoons melted butter

Filling

1 pint heavy cream

8 ounces cream cheese, room temperature

2/3 cup confectioners’ sugar

1 teaspoon vanilla extract

2 teaspoons lemon zest

(Serves 8)

To Prepare:

1. In a saucepan, add blueberries, sugar and 1/2 cup water.  Place over medium heat and cook for 4 minutes.  When boiling, smash some of the berries (leaving some whole) with a potato masher or fork.
2. Combine cornstarch and water in a bowl, whisk.  Add to blueberries and stir.  Cook mixture for 2 minutes until slightly thickened.  Pour into a bowl and let cool 30 minutes.  Cover with plastic wrap on surface and refrigerate for at least 8 hours, before pouring onto pie.
3. In a food processor, add pretzels, sugar and butter, whiz until coarse crumbs.  Press into pie pan and freeze, while you prepare filling.
4. In a stand mixer or large bowl, whip cream until medium peaks.  Add cream cheese and mix on low until combined, about 2 minutes.  Add sugar slowly until combined, about 1 minute then, add lemon zest and mix 1 minute.  Remove bowl and spoon into cold pie crust.  Smooth out on top.
5. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
6. Assemble pie by pouring blueberry topping over cream pie, spread out evenly.  Serve immediately or refrigerate until ready to Enjoy!