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Creamy Blueberry Lemon Icebox Pie

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A refreshing and easy-to-make summer dessert featuring a buttery graham cracker crust, creamy lemon filling, and fresh blueberry topping. Perfect for hot days when you want a cool, tangy treat without baking.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1 cup heavy cream, cold
  • ¾ cup granulated sugar
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh blueberries
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Crush graham crackers into fine crumbs using a food processor or by smashing them in a zip-top bag with a rolling pin.
  2. Mix the graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for about 10 minutes.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  5. Gradually add granulated sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
  6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, keeping the mixture light and fluffy.
  8. Pour the creamy lemon filling into the chilled graham cracker crust and smooth the top.
  9. Toss fresh blueberries with sugar and lemon juice in a small bowl and let sit for a few minutes to macerate.
  10. Spoon the sugared blueberries evenly over the top of the lemon filling.
  11. Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to let the filling firm up and flavors meld.

Notes

Soften cream cheese fully before mixing to avoid lumps. Whip heavy cream to stiff peaks but avoid over-whipping. Press crust firmly and chill before adding filling to prevent sogginess. Optional to bake crust at 350°F for 8 minutes for crispier texture. Add blueberry topping fresh before serving if prepping ahead. Avoid freezing pie as filling may separate.

Nutrition

Keywords: blueberry pie, lemon pie, icebox pie, summer dessert, no bake pie, creamy pie, graham cracker crust

Find it online: https://fizzlefork.com/creamy-blueberry-lemon-icebox-pie-recipe-easy-homemade-summer-dessert/