Hey, I’m Jason. I grew up in Canton, Ohio, where food is how we take care of each other. I learned to cook standing on a chair next to my mom, watching her turn butter and garlic into something that made the whole house smell like comfort. I started The Only Recipe because I was tired of meals that looked good online but flopped in real life. Around here, it’s all about food that works, tastes good, and brings people together. If you’re craving meals that feel like home and smell like a warm hug, you’re in the right place.
Alright, grab a chair and settle in because I’ve got a story for you. Picture this: my kitchen on a lazy summer day, the sun pouring in while the dog chases after a squirrel outside. I’m elbow-deep in a blueberry pie, which was supposed to be a quick no-bake treat but ended up in a delightful meltdown when my youngest spilled juice all over the counter. But honestly? That messy chaos led to one of the best desserts I’ve ever made. This No Bake Blueberry Pie is just unreal! You won’t believe how easy it is or how it’s become the go-to for family gatherings, potlucks, and even those random Tuesday afternoons. Seriously, SO GOOD!
Why You’ll Love This Recipe
- Quick and Easy: No baking means less stress!
- Budget-Friendly: Using pantry staples and fresh blueberries keeps costs down.
- Kid-Approved: It’s a dessert the whole family can get behind, even the picky eaters.
- No-Fuss Layers: Instead of a traditional pie crust, we use Maria biscuits for a twist.
- Crowd-Pleaser: Perfect for summer BBQs or cozy gatherings; everyone will be asking for seconds.
Ingredients Needed
For the Blueberry Mixture:
- 250 g fresh blueberries
- 90 g granulated sugar
For the Cream Base:
- 200 g cream cheese (softened for easier mixing)
- 250 g mascarpone cheese
- 24 g whipped cream stabilizer
- 50 g powdered sugar
- 8 g vanilla sugar
- 500 ml heavy cream (whip it up nice and thick!)
For the Layers:
- 75 g blueberry syrup
- Maria biscuits (enough to create a couple of layers)
- Milk (for dipping the biscuits)
- 50 ml heavy cream (for the ganache)
- 100 g white chocolate (for that creamy topping)
How to Make This Recipe
Step 1: Create the Blueberry Syrup
In a medium pan over medium heat, toss together the blueberries and granulated sugar. This needs to come to a boil for about 7–10 minutes. Stir it regularly so nothing gets stuck to the bottom. Once it’s bubbling and smelling heavenly, grab a sieve and pour the mixture through, pressing down with a spatula to get all that juicy goodness. Set this blueberry syrup aside in a piping bag.
Step 2: Whip Up the Cream Base
In a deep mixing bowl, combine the cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix on medium speed for about a minute until it’s smooth. Gradually add in the heavy cream while mixing until it holds firm peaks. This should be luscious and fluffy!
Step 3: Make the Blueberry Cream
Scoop out one-third of this cream and gently fold in 75 g of your prepared blueberry syrup. You want it to be swirling but still nice and creamy—this will be your flavorful layer! Put this blueberry cream in another piping bag.
Step 4: Assemble the Pie
Time to build this beauty! Dip each Maria biscuit briefly in milk—just a quick dip—then arrange them in a single layer on a round serving plate. Pipe a layer of the blueberry cream over the biscuits and spread it out evenly. Add another layer of biscuits and pipe half of the white cream over this. Spread it evenly and finish with a swirl of blueberry syrup on top. Repeat with a final layer of biscuits, the remaining white cream, and cover those sides well. Pop the cake in the fridge for at least a few hours, or even better, overnight—trust me on this!
Step 5: Finish with White Chocolate Ganache
Now, in a small saucepan, heat 50 ml of heavy cream until it’s nearly boiling. Remove it from heat and stir in the white chocolate. Let this sit for a minute and then stir until it’s glossy and smooth. Once cool, pipe a ring of the white cream around the edges of the cake and pour the ganache in the middle. Drizzle some blueberry syrup on top and use a toothpick to create a pretty pattern. Cover it and let that set in the fridge overnight for maximum flavor.
Step 6: Serve and Enjoy
When you’re ready, slice this dreamy pie and decorate each slice with fresh blueberries and a sprig of mint. It’s the ultimate NO-BAKE dessert that feels like summer on a plate!
How to Store It
Storing Leftovers:
Keep any leftovers in an airtight container in the fridge. It will stay fresh for about 3 days, but let’s be real—it probably won’t last that long! If you want to save it longer, you can freeze individual slices. When you’re ready to dig in, just let it sit in the fridge overnight to thaw.
Expert Tips
- Make Ahead: This pie is perfect for prepping a day ahead, which allows all those flavors to blend beautifully.
- Flavor Boost: Want to jazz it up? A splash of lemon juice in the blueberry mixture adds a zesty kick!
- Chocolate Swirl: If you love chocolate, you could drizzle some melted dark chocolate over the top before serving—it’s a game changer!
So there you have it, folks! This No Bake Blueberry Pie is all about ease, taste, and the love we put into our family recipes. I hope it becomes a favorite in your home too!
If you loved this recipe, please hit me with a star rating and drop a comment. I want to hear how yours turned out! And hey, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear it!
FAQ Section
Can I use frozen blueberries instead?
Real talk: Sure! Just thaw and drain them well before cooking to avoid excess water.
How long does this pie last in the fridge?
It’s good for about 3 days. But if your family loves it like mine, it may not last that long!
Can I replace mascarpone cheese?
If you can’t find mascarpone, cream cheese works well too, just remember it’ll change the texture a bit.
If your sweet tooth isn’t done yet, my Chocolate Chip Cookie Dough Dip is totally worth checking out! Happy baking (or no-baking)!
No Bake Blueberry Pie
Ingredients
For the Blueberry Mixture
- 250 g fresh blueberries Use ripe, fresh blueberries for best flavor.
- 90 g granulated sugar Adjust based on the sweetness of the blueberries.
For the Cream Base
- 200 g cream cheese Softened for easier mixing.
- 250 g mascarpone cheese
- 24 g whipped cream stabilizer Helps to maintain the cream's texture.
- 50 g powdered sugar For sweetness and smoothness.
- 8 g vanilla sugar
- 500 ml heavy cream Whip this until thick.
For the Layers
- 75 g blueberry syrup Use from the prepared blueberry mixture.
- Maria biscuits Enough to create a couple of layers.
- 50 ml heavy cream For the ganache.
- 100 g white chocolate For the creamy topping.
- Milk For dipping the biscuits.
Instructions
Create the Blueberry Syrup
- In a medium pan over medium heat, toss together the blueberries and granulated sugar.
- Bring to a boil for about 7–10 minutes while stirring regularly.
- Once bubbling, pour through a sieve and set the syrup aside.
Whip Up the Cream Base
- In a bowl, combine cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar.
- Mix on medium speed until smooth.
- Gradually add heavy cream while mixing until firm peaks form.
Make the Blueberry Cream
- Scoop out one-third of the cream and fold in 75 g of prepared blueberry syrup until well combined.
Assemble the Pie
- Dip each Maria biscuit briefly in milk and arrange in a single layer on a serving plate.
- Pipe a layer of blueberry cream over biscuits, then add another biscuit layer.
- Spread half of the white cream over this layer and finish with a swirl of blueberry syrup.
- Repeat layers and cover the sides well, then refrigerate for at least a few hours or overnight.
Finish with White Chocolate Ganache
- Heat 50 ml of heavy cream until nearly boiling.
- Stir in white chocolate until glossy and smooth.
- Pipe a ring of the white cream around the edges and pour in the ganache.
- Drizzle with blueberry syrup and create a pattern with a toothpick.
- Cover and let set in the fridge overnight.
Serve and Enjoy
- Slice the pie and decorate each slice with fresh blueberries and a sprig of mint.
