Blueberry-Lemon Pie

45 8
Recipe By
(15) 14 Reviews
Prep Time
Total Time


A buttery crumb crust, a lemony cream cheese filling and a topping of fresh blueberries - celebrate with our easy no-bake Blueberry-Lemon Pie recipe.

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What You Need

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Make It

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  • Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
  • Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.
  • Refrigerate at least 30 min. before serving. Store any leftover pie in refrigerator.


Save 30 calories and 3.5 grams of fat per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

Special Extra

Add 2 tsp. grated lemon peel to the cream cheese mixture before spreading into pie crust. Or garnish chilled pie with grated lemon peel just before serving.


  • 8

Nutritional Information

Serving Size 8
Calories 310
% Daily Value
Total fat 20g
Saturated fat 10g
Cholesterol 45mg
Sodium 310mg
Carbohydrate 32g
Dietary fibre 2g
Protein 3g
Vitamin A 12 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • rmkm |

    The cream itself is simply irresistible...and when you add the blueberries, it's a simple signature desert.

  • sophie1978 |

    This was great and fast to make. I substituted the blueberries with canned pie filling. Excellent

  • tjmp13 |

    This cheesecake recipe is quick and easy, always a crowd pleaser at our house