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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/no-bake-blueberry-swirl-cream-pie/