Looking for a show-stopping dessert that will not heat up the kitchen? This no bake blueberry pie is creamy, fruity, and incredibly easy. With homemade blueberry syrup, whipped mascarpone filling, and soft Maria biscuits layered to perfection, it is a no bake dream you can chill and slice the same day. Get ready to impress with minimal effort and maximum flavor.
My Story Behind the No Bake Blueberry Pie
Where the Oven Stayed Off and Flavor Turned On
Hi, I’m Emma. If you have ever found yourself craving something sweet without turning on the oven, you are not alone. Here in sunny Florida, our summers did not need more heat, and my grandma knew exactly how to keep desserts cool. Her answer was always no bake pies. They came together in creamy layers, chilled slowly, and disappeared even faster.
This no bake blueberry pie brings me right back to those warm days in her kitchen. The blueberry syrup would bubble gently while we crushed biscuits and snuck spoonfuls of whipped cream. There was laughter, bowls of fresh fruit, and quiet moments that made food feel like love. That is the heart of this recipe. It is simple, honest, and made to share.
I make this no bake blueberry pie often, especially when the Florida sun is at its strongest. It is one of those recipes that delivers every time. Whether I am serving it at a family gathering or enjoying a slice with coffee on the porch, it always feels like a little celebration in a pie dish.
If you enjoy comfort classics like this no bake blueberry pie, you will probably also love my classic creamy rice pudding or this vanilla cake with strawberry filling. Both are perfect for anyone who wants real flavor without fuss and without ever touching the oven
Why This Pie Works Every Time
This no bake blueberry pie is built on three simple parts. First, a syrup made from fresh or frozen blueberries. Second, a whipped cream filling that holds beautifully without any gelatin. Third, layers of milk-soaked Maria biscuits that soften just right in the fridge.
It is a recipe that never fails. You do not need special pans or skills. Just a little time, a spoon, and a fridge. If you want to play around with textures and fillings, my whipped cream cake filling guide is a great place to explore more ideas that pair perfectly with a no bake blueberry pie
Table of Contents
Building the Best No Bake Blueberry Pie Layers
The Magic of Real Blueberry Syrup
This no bake blueberry pie begins with one of my favorite elements. A quick, glossy syrup made by cooking blueberries with sugar until they break down and release all their juice. It only takes about ten minutes on the stove, and it smells amazing while it simmers.
Once the berries have softened, pour the mixture into a fine mesh sieve over a bowl and press with a spoon. This removes the skins and leaves you with a smooth, deep-purple syrup. Set some aside for drizzling later and fold the rest into the cream. It adds flavor and a color that is just gorgeous in every slice of your no bake blueberry pie.
If you love fruit sauces like this, try using it over pancakes or mix it into funfetti mini pancakes. It is a simple way to turn breakfast into something special or to complement the flavor of a chilled dessert like this.
Cream Filling That Holds and Tastes Like Heaven
The cream filling in this no bake blueberry pie is made with cream cheese, mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer. Beat them together until smooth, then add heavy cream slowly while whipping until it thickens.
This creates a thick and fluffy base you can pipe or spread easily. Divide it into two bowls. In one bowl, gently fold in your cooled blueberry syrup. This gives you a berry-infused layer that pairs beautifully with the plain white cream.
Layering these two fillings between biscuits creates contrast in color and flavor. If you enjoy layering techniques like this, check out my full guide to mastering cake layers. It includes tips for structure, flavor pairing, and easy spreading.
Print
No Bake Blueberry Pie
- Total Time: 4 hours 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A creamy, fruity no bake blueberry pie made with mascarpone, whipped cream, and real blueberry syrup layered with soft Maria biscuits.
Ingredients
- 250 g blueberries
- 90 g granulated sugar
- 200 g cream cheese
- 250 g mascarpone
- 24 g whipped cream stabilizer
- 50 g powdered sugar
- 8 g vanilla sugar or 1 tsp vanilla extract
- 500 ml heavy cream
- 75 g blueberry syrup
- Maria biscuits
- Milk for dipping
- 50 ml heavy cream (for ganache)
- 100 g white chocolate
- Extra blueberry syrup
- Fresh blueberries and mint (for garnish)
Instructions
1. Cook blueberries and sugar over medium heat for 7–10 minutes until thick.
2. Strain syrup through a sieve into a bowl, pressing well.
3. Whip cream cheese, mascarpone, vanilla sugar, powdered sugar, and stabilizer for 1 minute.
4. Slowly add heavy cream and whip until firm.
5. Divide cream. Mix blueberry syrup into one-third of it.
6. Dip Maria biscuits quickly in milk and layer on plate.
7. Pipe blueberry cream, then biscuits, then plain cream. Drizzle syrup and repeat.
8. Chill at least 4 hours or overnight.
9. Make ganache by heating cream, then stirring in white chocolate until smooth.
10. Decorate top with ganache, blueberry syrup, and garnish just before serving.
Notes
Use fresh or frozen blueberries.
Do not over-soak biscuits in milk.
Chill overnight for best texture.
Decorate just before serving.
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Ingredients (Serves 8)
Blueberry Syrup:
- 250 g blueberries
- 90 g granulated sugar
Cream Filling:
- 200 g cream cheese
- 250 g mascarpone
- 24 g whipped cream stabilizer
- 50 g powdered sugar
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 500 ml heavy cream
- 75 g blueberry syrup
Filling Base:
- Maria biscuits
- Milk (for dipping)
Topping:
- 50 ml heavy cream
- 100 g white chocolate
- Additional blueberry syrup
Step-by-Step Instructions:
- Make the Syrup:
In a saucepan, heat blueberries and sugar over medium heat. Boil 7–10 min, stirring. Strain through a sieve into a bowl, pressing out juice. 🍇 - Prep the Syrup Bag:
Pour the blueberry syrup into a piping bag and set aside. - Whip the Cream:
Beat cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar in a bowl for 1 min. Gradually add heavy cream and whip until firm. - Color a Portion:
Transfer 1/3 of the cream into a separate bowl. Fold in 75 g of blueberry syrup gently. - Prep Blueberry Cream Bag:
Spoon blueberry cream into a piping bag and set aside. - Build the Base:
Briefly dip Maria biscuits in milk and arrange a single layer on a round dish. - Layer the Cake:
Pipe blueberry cream, spread evenly. Add another layer of dipped biscuits. Pipe half the white cream, spread, swirl some syrup. Repeat with biscuits and remaining white cream. Cover edges well. Chill for a few hours or overnight. ❄️ - Make Ganache:
Heat 50 ml cream to near boiling. Add white chocolate, rest for 1 min, then stir until smooth. Cool slightly. - Decorate the Cake:
Pipe cream along the edges. Pour ganache in the center. Add blueberry syrup swirls and drag a toothpick through for decoration. Refrigerate overnight for best flavor. - Final Touches:
Slice and top with fresh blueberries and mint right before serving. 🌿💜
Assembling and Decorating Your No Bake Blueberry Pie
Layering for Texture and Flavor
Now that your cream and syrup are ready, it is time to build your no bake blueberry pie. You will start by quickly dipping Maria biscuits in milk. Just a second or two is enough. They should soften slightly without falling apart. Arrange a single layer of soaked biscuits on your serving plate, forming a solid base.
Next, pipe or spoon a layer of blueberry cream over the biscuits and smooth it gently. Add another layer of biscuits on top, followed by a layer of the plain white cream. Swirl a few spoons of blueberry syrup over the top and use a knife or toothpick to marble it into the cream. Repeat the layers again, ending with the remaining white cream spread evenly over the top and sides. This is where the magic of your no bake blueberry pie really shines.
Refrigerate the assembled pie for at least four hours, or overnight if you can. The biscuits absorb moisture from the cream, becoming soft and cake-like, while the layers settle together beautifully. You can find this same technique in my oreo icebox cake guide which uses a similar layering process for chilled success.
Final Touches That Impress
Once your pie is set, it is time to top it off. In a small saucepan, bring heavy cream just to a boil. Remove from heat and add chopped white chocolate. Let it sit for one minute, then stir until smooth. Cool it slightly, then pour over the center of the pie.
Drizzle more blueberry syrup over the ganache and use a toothpick to create soft swirls or lines. Pipe cream around the edges if you like, and just before serving, add fresh blueberries and a few mint leaves for a bright, fresh finish.
Decorating might feel extra, but it makes the dessert unforgettable. For more no bake dessert ideas that turn heads, I always recommend this chocolate mousse tart with hazelnut crust for a touch of elegance without effort.
Tips, Storage, and Flavor Variations
Tips for Best Results Every Time
When it comes to making the perfect no bake blueberry pie, a few small details make a big difference. First, only soak the biscuits for one or two seconds. Any longer and they will turn soggy and lose structure. Second, let the pie chill overnight if possible. The longer it rests, the better the layers fuse together and the cleaner the slices turn out.
Always add fresh blueberries and mint leaves just before serving. They will stay fresh and add a beautiful finish to your no bake blueberry pie. And remember, use vanilla extract if you cannot find vanilla sugar. A little goes a long way.
Easy Variations to Try
You can change up this pie in several ways depending on the season and what you have on hand. Swap blueberries for raspberries or strawberries and adjust the sugar to taste. You can even use a store-bought berry compote, though I promise the homemade syrup is worth it.
For a chocolate twist, drizzle ganache between the layers or mix cocoa powder into the mascarpone filling. Want a citrus pop? Add lemon zest to the white cream or use lemon biscuits instead of Maria.
Frequently Asked Questions
How do you thicken blueberry pie filling without baking?
You can thicken blueberry filling by simmering fresh or frozen blueberries with sugar until they release juices and reduce. No cornstarch or gelatin needed. Just strain the syrup and let it cool before mixing into your cream.
Can I use frozen blueberries in no bake pies?
Yes, frozen blueberries work perfectly. Just thaw and use them as you would fresh. Cook them down to make syrup, and let it cool completely before using in your filling.
What biscuits work best in a no bake pie crust?
Maria biscuits are the best for this recipe. They hold their shape when dipped quickly in milk and soften just enough during chilling. Graham crackers are a good alternative if Maria biscuits are not available.
How long should a no bake blueberry pie chill?
Chill your pie for at least four hours. For best results, let it rest overnight in the fridge. This helps the biscuits soak up flavor and makes slicing clean and easy.
