Creamy No Bake Blueberry Dessert

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Whip up a dreamy no bake blueberry dessert, aka blueberry delight, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!

dreamy no bake blueberry dessert in turquoise baking dish

If you’ve been blueberry picking, I’ve got the perfect blueberry dessert for you. Made with a pecan crust, blueberry pie filling, and a creamy layer of cream cheese lush, it’s just as dreamy as fresh blueberry cobbler.

Growing up, my mom always made what she called a Cherry Crunch; it was my dad’s favorite dessert. Well, this blueberry delight is a twist on that classic dessert.

While the pie crust does require bake time, the rest of this recipe is no bake. You can find links to both the crust recipe and the pie filling in the printable recipe card toward the bottom of this post.

More no bake desserts and Dream Whip recipes you may enjoy include strawberry delight and no bake pumpkin dessert.

bite out of slice of blueberry pie on white plate

WANT TO SEE THIS NO BAKE DESSERT BEING MADE? WATCH THE VIDEO BELOW OR KEEP READING.

WHERE CAN I FIND THE RECIPE CARD FOR THIS DREAMY BLUEBERRY DELIGHT?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry yum yum recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS FOR A NO BAKE BLUEBERRY DESSERT:

Pecan Crust

Dream Whip

Powdered sugar

Cream cheese

Blueberry pie filling

Homemade Whipped Cream

easy blueberry dessert made in a blue baking dish

HOW TO MAKE THE 3-INGREDIENT PIE CRUST

Making the crust is so simple and easy and requires just a few minutes of bake time.

It requires only 4 steps…

  • Melting the butter.
  • Mixing the butter with the flour and pecans.
  • Pressing the dough into a 13″x9″ baking dish.
  • Then just bake and cool.

You can click here –>> for the full pecan crust recipe.

press in nutty pie crust, made with butter, flour, and pecans in blue baking dish

ALTERNATIVE PIE CRUST OPTIONS

You can get creative with the crust, as well. For instance…

  • Vanilla Wafer crust
  • Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
  • Line a graham cracker crust with sliced bananas.
simple and easy no bake blueberry dessert in baking dish

TIPS FOR HOW TO MAKE THIS EASY BLUEBERRY DESSERT

I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn’t worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch.

Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

Tips and steps for making blueberry delight with Dream Whip…

  • Beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
  • Mix the Dream Whip according to the package directions (also included in the recipe card below).
  • Then, using a mixer, fold in the whipped cream with the confectioners sugar and softened cream cheese.
  • Spread the creamy filling on top of your cooled pie crust in the baking dish.
dreamy whipped cream and cream cheese filling for blueberry cream pie dessert
  • Then top it all off with the blueberry topping (pie filling).
blueberry pie filling added to blueberry dessert in baking dish

And that’s it! You can save back a little bit of Dream Whip and use the remaining whipped topping for the top, maybe add a dollop on each slice you serve.

slice of creamy no bake blueberry dessert on white plate

This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are.

Another great tip… You can split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

no bake blueberry cream cheese pie in blue rectangular baking dish

CAN YOU FREEZE BLUEBERRY DELIGHT?

You can definitely make this recipe ahead of time, freeze it, and thaw it when you need it.

Now one tip… I would definitely freeze it before adding the pie filling. Especially if you’re using canned pie filling, it’d be super easy to just add that later on after you’ve thawed the crust and creamy filling.

Just be sure, if you do freeze this dessert, to cover it well so it doesn’t get freezer burnt.

creamy blueberry pie in baking dish

WANT MORE BLUEBERRY DESSERT RECIPES?

If you’re a fan of blueberry desserts and sweets, you will love these recipes…

SHOP KITCHEN TOOLS FOR THIS RECIPE:

13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts.

Mixer – You’ll need a mixer to mix together the ingredients for the creamy filling.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

CREAMY NO BAKE BLUEBERRY DESSERT RECIPE

If you love this creamy blueberry delight recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

dreamy no bake blueberry dessert recipe

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4.47 from 13 votes
Print

Creamy No Bake Blueberry Dessert

Whip up a dreamy no bake blueberry dessert, aka blueberry delight, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!

Course Dessert
Cuisine American, Dessert
Keyword blueberry delight, blueberry dessert, blueberry yum yum recipe, Dream Whip recipes, easy blueberry desserts, no bake blueberry dessert
Prep Time 20 minutes
Chill Time 4 hours
Total Time 15 minutes
Servings 20 servings
Calories 392 kcal
Author Mel Lockcuff

Ingredients

Instructions

  1. Using a mixer, beat the cream cheese well.

  2. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.

  3. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.

  4. Spread the Dream Whip cream cheese filling onto the prepared pie crust.*

  5. Then top it all off with blueberry pie filling. 

  6. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.

  7. When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!

Recipe Video

Recipe Notes

*You can use a regular pie crust or a graham cracker crust. Or get creative with the other options I included in the post above.

Nutrition Facts
Creamy No Bake Blueberry Dessert
Amount Per Serving
Calories 392 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 145mg6%
Potassium 148mg4%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 35g39%
Protein 2g4%
Vitamin A 550IU11%
Vitamin C 0.5mg1%
Calcium 59mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

87 thoughts on “Creamy No Bake Blueberry Dessert”

  1. Made this for a birthday at work and everyone loved it.
    The crust recipe will replace the one I use on other
    similar desserts. Thank you!!


  2. I make this in a pizza round but make my own blueberry topping with fresh blueberries sugar lemon juice and a bit of cinnamon. So much better than canned. I call it blueberry pizza.

  3. My family has made something similar to this for years; we call it Blueberry Torte. The only difference is that we make/use a graham cracker crust. It’s AMAZNG! Just thought I would mention the crust variation in case people are like me and don’t like nuts. :)


  4. I have been making this for a long time. I use crushed pecan sandies for the crust then I can also sprinkle some on top.

  5. The fact I wanted the recipe, but refused to sign up for where to buy their ingredients and was not given the recipe!! Shame on you!!!! NEVER will I look at any of your pins!

    • Um, Shelley, that’s your prerogative, but all you have to do is scroll down and you can get the entire recipe and print it out. Just click on “Print.” There’s no need to sign up for anything to get ingredients. The ingredient button is just there in case you want to purchase ingredients. It’s a helpful thing. But if you don’t need them, then just ignore the button and print out the recipe.

  6. My Mom used to make a similar recipe called blueberry silhouette . She used Graham cracker crust . I make it with homade fresh peach pie filling on top too. Strawberry is also delicious when these fruits are in season .But I will definitely have to try your crust next time . sounds amazing ?


  7. Hello Mel, My name is Karen and I would love to make this dessert but, since it is just my husband and I this would be too much. Do you think I could freeze half for another day ?

      • Thank you, Mel. I did make the dessert and it was delicious. I think that next time I make it I will chop my own pecans. I had store-bought chopped pecans and they were to course. They seemed to overwhelm the flavor. I can just throw them in the food processor for a second and it would be much better.

        • Karen, that’s a really good tip. I agree, I usually chop mine up a little finer because they’re always so big right out of the bag at the store, even when they’re chopped. Thank you! I’m so glad you enjoyed it.

  8. Mel, I was wondering if I could make this with canned cherry pie filling, as canned blueberry pie filling is not found in my area? Besides our group loves cherries more than blueberries; although I love both.


  9. My husband is allergic to nuts, so we make this with the graham cracker crust. I also have blueberry bushes, so I made my own compote. Simply delicious!

    • Shera, I need to try it with a graham cracker crust because I bet it’s delicious. I make my own blueberry filling too and love it! Some day I will have my own blueberry bushes. Thank you!


  10. Thanks for the pin. Mom used to make this and my son loved it. I lost mom’s recipe and never found the exact until this post. Perfect for Thanksgiving.

    • Cynthia, I’m not sure how it would work… I did try using homemade whipped cream, and it became a gloopy mess and wasn’t about to set up. It’s definitely worth a try, but I can’t guarantee it will work. Let me know if you do try it, how it goes; I’m curious to see.

  11. I made this last month for a company gathering, only difference: I added some of the fresh frozen blueberries from my own bushes to the pie filling. I was really good and it disappeared fast! Thanks for a quick, easy and delicious recipe!

  12. I have looked through this post about 4 times and cannot see the list of quantities for the ingredients or find the printable recipe! Please help!


  13. My mother has been making these pies longer than I’ve been alive and I’m 45! She always uses 2 graham cracker pie crusts and instead of dream whip in most recent years uses cool whip! Lines the crusts with sliced bananas YUM!

    • Mmmm, Tammie, I’d never thought of lining the crust with sliced bananas. Oh my word, that sounds so yummy! I have GOT to try that next time I make this. I’ll have to give Cool Whip a try too. Thank you!

  14. I make something very similar except I add a can of drained crushed pineapple to the creamy mixture. We call it Blueberry Supreme. So yummy.


  15. My Mom taught me this recipe as a teen in the 70’s with the only exception being this great shortcut… Prick a store bought pie crust and press chopped pecans into it. Bake low (225) til done, 8 minutes? Cool. Continue as u directed but Use Cool Whip. Makes 2 pies. My FAV SUMMER DESSERT! HOWEVER, I am delighted to see how to make an entire casserole dish of it! Thank you for your recipe!


  16. The first time I made this I used strawberry pie filling. I felt like the crust needed some sugar and the creamy part was too sweet and not cream-cheesy enough. So this time I made it with cherry pie filling, added about 1/4 cup of sugar to the crust, doubled the cream cheese, and halved the sugar in the creamy part. So much better IMO.

    • Melinda, thank you! I’m actually working on a strawberry dessert set to go up next week. My mom’s favorite way to make it was always with the cherry pie filling. And you’re right about the cream cheese… I actually changed the recipe to reflect doubling that because I’d remade it this past week, and I realized I had the amount set to 1 when it actually needed 2. My fingers got ahead of my brain while typing out the recipe.

  17. You’ve combined 2 of my favorites-cream cheese and blueberries. Haven’t tried yet, but looking forward to it. People having trouble saving it all-there’s a program called Print Friendly, that will make a pdf file for you.


  18. Mom used to make this for family gatherings. She called it a blueberry cake roll-no cake and not rolled but love it. I have used cool whip and it turned out the same. Also sometimes used cherry pie filling. Delicious!

  19. Is there a way of doing this recipe sugar free? I want to try this but I can’t have all the sugar…..any suggestions????

    • Hmmm, you know, I don’t know what using a sugar substitute like Stevia or Swerve would do to the recipe, but it might be worth a try. Of course, the crust would add carbs/sugar, as well. If you’re looking for keto/low carb recipes, I have a friend who has an amazing food blog, https://moscatomom.com. She’s got some really delicious recipes.

  20. I first want to know if making graham cracker crust can you use whole graham crackers also how many graham crackers melted butter and sugar also can I use a hand mixer can I use cherry filling instead of blueberry also can I put almond extract in cherry filling. Can I put it in the refrigerator to harden instead of freezer please help thank you.

  21. In the South some call it blueberry fluff and we bake our crust from scratch with flour, butter, sugar and toasted pecans for 15 minutes. Always used cool whip! My hubby loves it and making it for our family Easter egg hunt tomorrow!

  22. My grandma use to make this we called it Blueberry Delight but hers had a couple different things from your she used walnuts for the crust and added a 1/2 brown sugar and only 1 package of cream cheese I haven’t had this in a few years. It’s my all time favorite

    • Danette, thank you for sharing! Walnuts would be wonderful. I would love to try her version; I bet it was delicious. I know my grandma’s recipes were the best, and I have so many memories from her wonderful cooking.

  23. Horrible time getting the blueberries on top! They smeared into the cream cheese filling. I used the correct amount and did not add them till the next morning after the crust and filing were in the frig all night.

    • It’s definitely an art getting the pie filling on top of the filling. I usually spread them all around as I pour them on, then just gently move them around to fill all the spaces.


  24. I made this dessert for Mother’s Day and it was a Huge Hit! I did halve the recipe and cheated by using a ready made graham cracker crust. It is definitely one that I will make again.


  25. Hello Mel,

    Just wanted to let you know that you helped me find a lost recipe of my mother’s. This blueberry dessert is a favorite recipe that my mother used to make for us all (6) children and my Dad who will be turning 90 this December 2019. Mom passed away in Jan. 2016 and no one in the family could find this loved recipe. So I’ve been searching for almost a year. I am her oldest daughter. I finally came upon your recipe and said this is the closest I can come to Mom’s recipe from memory. I’m home visiting my Dad ( in the Chicago area) and quite a few of my siblings. I decided to make it and OMG my Dad, and my siblings have gone crazy, saying I found Mom’s lost recipe. Needless to say I have made this for almost everyone in the family. It has been a HUGE success and I can’t thank you enough. I look forward to following you on Pinterest and hope I can share a recipe or two with you soon. God bless you, you don’t know how happy you made my family.

    • Lynn, God bless you for sharing this with me. Oh my goodness, thank you! This is a lot of why I do what I do because I love connecting food with memories and with people we love. I’m so happy I was able to bring your family this little bit of happiness.

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