Pudding & Dessert
No-Bake Fresh Blueberry Yogurt Pie
Prep
30 min
Cook
10 min
Servings
8
Level
Medium
A chilled pie with a crisp cookie crust and a soft, tangy-sweet yogurt cream filling, topped with a beautiful fresh blueberry sauce. Perfect as a show-stopping dessert without ever turning on the oven — easy enough even for beginners.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie or graham crackers
- 100 grams unsalted butter, melted
- 250 grams cream cheese, room temperature
- 150 grams thick plain yogurt
- 80 grams powdered sugar
- 200 ml heavy cream (liquid whipping cream)
- 10 grams unflavored gelatin powder (jelly powder)
- 40 ml cooled boiled water, to dissolve the gelatin
- 250 grams fresh or frozen blueberries
- 60 grams granulated sugar, for the blueberry sauce
- 50 ml water, for the blueberry sauce
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch, dissolved in a little water
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👩🍳 Instructions
- 1 Crush the crackers using a food processor, or place them in a plastic bag and crush with a rolling pin, until you get fine crumbs.
- 2 Mix the cracker crumbs with the melted butter until evenly combined and the texture resembles wet sand. Pour into a 8-inch (20 cm) removable-bottom pie pan, pressing evenly over the bottom and up the sides with the back of a spoon. Chill in the refrigerator for at least 30 minutes to firm up.
- 3 While you wait, dissolve the gelatin powder in the cooled boiled water, stir well, then heat briefly over low heat or in the microwave for 15 seconds until clear and fully liquid. Set aside until lukewarm.
- 4 Beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and lump-free, about 2-3 minutes.
- 5 Add the plain yogurt to the cream cheese mixture and beat again until fully combined and smooth.
- 6 In a separate bowl, whip the heavy cream to soft peaks (thick but still a bit soft), then gradually pour in the warm gelatin mixture while continuing to beat.
- 7 Fold the whipped cream into the cream cheese-yogurt mixture using a spatula, working from the bottom up in a gentle circular motion so you don't knock out the air.
- 8 Pour the filling over the set cookie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until completely set.
- 9 Make the blueberry sauce: cook the blueberries, granulated sugar, and water over low heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes.
- 10 Add the lemon juice and the dissolved cornstarch, stirring constantly until the sauce thickens and turns glossy. Remove from heat and let cool to room temperature.
- 11 Once the pie has fully set, pour the blueberry sauce evenly over the top. Return to the refrigerator for 30 minutes so the sauce sets in place before slicing.
- 12 Carefully remove the pie from the pan, then slice using a sharp knife dipped in warm water for clean cuts. Serve chilled.
💡 Tips
• Make sure the cream cheese is truly at room temperature so it doesn't turn lumpy when beaten with the powdered sugar.
• The gelatin should be lukewarm (not hot, not cold) when mixed into the whipped cream so it doesn't clump.
• If using frozen blueberries, there's no need to thaw them first — just cook them straight away with the sugar and water.
• Store the pie tightly covered in the refrigerator; it will keep for up to 3 days and actually tastes even better after a night in the fridge.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
21 g
Fat
26 g
Carbs
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