No-Bake Blueberry Cream Cheese Pie with Pretzel Crust Recipe

This No-Bake Blueberry Cream Cheese Pie with Pretzel Crust is the perfect sweet and salty dessert. It’s so easy to make and super tasty.

This No-Bake Blueberry Cream Cheese Pie with Pretzel Crust Recipe 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 luscious 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 in this No-Bake Blueberry Cream Cheese Pie really make this one 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

Tips

• you can substitute blackberries for blueberries
• graham crackers would be delicious in the crust, just add some salt for the same experience
• leave your cream cheese out on the counter overnight, if possible, so it blends creamy smooth

(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!

This No-Bake Blueberry Cream Cheese Pie with Pretzel Crust is perfect on any warm day or evening and it certainly makes a fun substitute for birthday cake.