No-Bake Lemon Blueberry Icebox Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tart and creamy no-bake pie combining fresh blueberries, zesty lemon curd, and a crunchy graham cracker crust chilled until set. This American-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand.
  2. Step 2: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon. Refrigerate the crust for 15 minutes to firm up.
  3. Step 3: In a large bowl, beat 8 oz softened cream cheese until smooth using a hand mixer on medium speed, about 2 minutes.
  4. Step 4: Add 1 cup lemon curd to the cream cheese and mix on low speed until fully combined.
  5. Step 5: In a separate chilled bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, about 3-4 minutes.
  6. Step 6: Gently fold the whipped cream into the lemon cream cheese mixture until light and fluffy.
  7. Step 7: Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula.
  8. Step 8: Scatter 1 cup fresh blueberries and 1 tsp lemon zest evenly over the pie surface.
  9. Step 9: Cover and refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set completely.
  10. Step 10: Slice and serve chilled for a bright, tangy finish.

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