Blueberry Lemon Cream Pie is an ultra-creamy no-bake dessert made with a lemon cheesecake filling and homemade blueberry topping, all in a graham cracker crust.The tangy, silky-smooth lemon filling complements the sweetness of the blueberry sauce creating a luscious treat! If you prefer the pie without lemon, I also have a no-bake blueberry pie you might love.Ingredients & Substitutions Crust: Be sure the graham cracker crumbs are coated with butter.

This is the ‘glue’ that holds the crust together.You could also use a store-bought crust if you have one on hand.Or, try the pie with a different cookie crust by using vanilla wafers or shortbread.

Blueberries: Fresh blueberries are best when making the blueberry topping.You could use frozen berries for the 2 cups that are being cooked on the stovetop.However, I do recommend folding in fresh berries.

In a pinch, you could use canned blueberry pie filling, but the flavor will be a little different.Lemon: You will need one lemon for all of the lemon flavors in both the filling and topping.One lemon should give you enough zest (2 teaspoons) and enough freshly squeezed lemon juice (about 3 tablespoons).

Zest the lemon before juicing it.Cream Cheese: Let the cream cheese come to room temperature before using, which usually takes about an hour.Whipped Topping: If possible, make your own homemade whipped cream to add to the cream cheese filling.

Store-bought whipped cream like cool whip can also be u

Read More