No-Bake Blueberry Swirl Cream Pie

No-Bake Blueberry Swirl Cream Pie is an elegant and refreshing dessert that blends a buttery graham cracker crust with a silky white chocolate and cream cheese filling. The crown jewel of this pie is a vibrant blueberry compote, gently swirled through the creamy center, and finished with piped whipped cream and fresh blueberries. Light, fruity, and visually stunning, this chilled treat is perfect for summer gatherings, spring celebrations, or any occasion that calls for a no-fuss, no-bake dessert.

Why You’ll Love This Recipe

• No oven required: Ideal for warm days or busy kitchens.
• Luscious and light: Cream cheese and white chocolate create a rich yet airy texture.
• Vibrant presentation: The blueberry swirl and piped cream offer elegant, eye-catching contrast.
• Make-ahead convenience: Chill overnight and serve when ready.
• Fresh, fruity flavor: Blueberries bring a bright, tart contrast to the sweet filling.
• Crowd-pleaser: Appealing to adults and kids alike.
• Customizable crust: Easily swap graham crackers for digestive biscuits or nut-based crusts.
• Refined finish: Perfect for brunches, teas, or formal events.
• Effortlessly beautiful: Minimal tools needed for a sophisticated look.
• Seasonal flexibility: Can be adapted with other berries or compotes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs or crushed digestive biscuits
• unsalted butter, melted
• sugar

For the Filling:

• white chocolate chips or chopped white chocolate
• heavy cream
• cream cheese, softened
• powdered sugar
• vanilla extract

For the Blueberry Swirl:

• fresh or frozen blueberries
• sugar
• lemon juice

For Topping:

• whipped cream (for piping)
• fresh blueberries and mint leaves (optional)

Directions

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the texture resembles damp sand.
2. Press the mixture into the bottom and up the sides of a springform pan or pie dish. Chill for 20 minutes to firm.
3. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens. Mash gently and let cool completely.
4. Heat the heavy cream just to a simmer, then pour over the white chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
5. In a separate bowl, beat the cream cheese until soft and creamy. Add powdered sugar and vanilla, then mix until fully incorporated.
6. Fold the white chocolate mixture into the cream cheese mixture until smooth and uniform.
7. Pour the filling into the prepared crust and smooth the surface.
8. Spoon dollops of blueberry compote over the top and gently swirl with a knife or skewer for a marbled effect.
9. Refrigerate for at least 6 hours or overnight until fully set.
10. Just before serving, pipe whipped cream along the edges and garnish with fresh blueberries and mint leaves, if desired.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 6 hours 25 minutes (includes chilling)
Calories: Approximately 410 kcal per slice

Variations

• Berry mix swirl: Combine raspberries, blackberries, or strawberries with blueberries for a mixed berry compote.
• Nut crust: Substitute part of the graham cracker crumbs with ground almonds or pistachios for added depth.
• Lemon twist: Add lemon zest to the filling for a citrus accent.
• Chocolate base: Use a chocolate cookie crust for a richer flavor.
• Mini pies: Prepare in individual ramekins or a muffin tin for single-serve portions.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the pie (without whipped cream) tightly wrapped for up to 1 month. Thaw in the refrigerator before decorating and serving.
• Reheating: Not applicable. Serve chilled for best flavor and texture.

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work well. Thaw slightly and cook as directed in the compote.

What kind of white chocolate is best?

Use high-quality white chocolate bars or chips that melt smoothly for a silky ganache.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust will save time and works well with this recipe.

How do I make the whipped cream stable for piping?

Use cold heavy cream and optionally add a tablespoon of powdered sugar or stabilizer to help it hold its shape.

Is this pie very sweet?

The sweetness is balanced by the tart blueberries. You can adjust sugar levels to taste.

Can I make it dairy-free?

Use dairy-free cream cheese, coconut cream, and dairy-free white chocolate alternatives.

What can I use instead of cream cheese?

Mascarpone is a suitable substitute for a slightly different but still creamy result.

How can I make the swirl pattern more defined?

Dollop the compote gently and use a toothpick or skewer to create more precise swirls.

Will this pie set without gelatin?

Yes, the combination of white chocolate and cream cheese sets firmly when chilled.

Can I prepare this a day ahead?

Yes, it’s best when made the day before to allow ample time to chill and set.

Conclusion

No-Bake Blueberry Swirl Cream Pie is a stunning dessert that marries visual elegance with rich, fruity flavor. Its creamy white chocolate and cream cheese filling, paired with tangy blueberry compote and a crisp crust, make it a show-stopping addition to any dessert table. With no baking required and make-ahead convenience, it’s as practical as it is beautiful—a perfect choice for your next celebration or casual gathering.

No-Bake Blueberry Swirl Cream Pie

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This dreamy no-bake pie features a nutty crust filled with a luscious cream cheese and white chocolate filling, elegantly swirled with blueberry compote. Topped with piped whipped cream and fresh blueberries, it’s a showstopper dessert that’s light, fruity, and irresistibly creamy.

• Author: Mari
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
• 1/2 cup unsalted butter, melted
• 2 tbsp sugar
• 1 1/2 cups white chocolate chips or chopped white chocolate
• 3/4 cup heavy cream
• 16 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tbsp sugar (for blueberry swirl)
• 1 tsp lemon juice
• 1 cup whipped cream (for piping)
• Fresh blueberries and mint leaves (optional, for garnish)

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Instructions

1. Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan or pie dish. Chill for 20 minutes.
2. In a small saucepan, cook blueberries, 2 tbsp sugar, and lemon juice over medium heat until thickened. Mash slightly and let cool completely.
3. In a separate bowl, heat the heavy cream just to a simmer. Pour over white chocolate and stir until melted and smooth.
4. Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract. Fold in white chocolate mixture.
5. Pour filling into chilled crust. Dollop blueberry compote on top and swirl gently with a knife to create a marbled effect.
6. Chill the pie for at least 6 hours or overnight until set.
7. Before serving, pipe whipped cream along the edges and garnish with fresh blueberries and mint leaves if desired.

Notes

• Ensure blueberry compote is fully cooled before swirling into filling.
• Use a springform pan for cleaner edges when serving.
• White chocolate should be high quality for smooth melting and flavor.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 27g
• Sodium: 190mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg