Easy Blueberry Yogurt Pie – A Refreshing No-Bake Delight

Published by Ilyas, Date :

June 3, 2025

If you’re searching for a quick, delicious dessert that’s both light and satisfying, this Blueberry Yogurt Pie is your new best friend. It combines creamy Greek yogurt with the sweet burst of blueberries, all resting on a buttery graham cracker crust. Perfect for hot summer days or effortless entertaining, this no-bake pie will quickly become a favorite in your kitchen!

Why You’ll Love This Blueberry Yogurt Pie

What makes this pie truly special is how simple it is to make without sacrificing flavor or texture. You don’t need to turn on the oven, which means you save time and keep your kitchen cool—always a win on a warm day. The tanginess of the blueberry Greek yogurt perfectly balances the sweetness, giving each bite a refreshing, fruity punch. Plus, it’s made with just a handful of easy-to-find ingredients, many of which you probably already have in your pantry or fridge.

This pie is also a breeze to prepare ahead of time. Whether you’re planning a casual get-together or just want a tasty treat waiting for you after work, it stores beautifully in the fridge or freezer. And it’s a dessert everyone will love — from kids to adults — thanks to its sweet, tangy, and creamy combo.

Ingredients

Here’s what you’ll need to make this crowd-pleaser. Tip: Use full-fat Greek yogurt for a thicker, creamier filling that holds up well.

1 pre-made 9-inch graham cracker crust
1 cup blueberry Greek yogurt
8 oz cream cheese, softened
8 oz whipped topping (like Cool Whip), thawed
½ cup powdered sugar
1 cup fresh or frozen blueberries (if frozen, thaw and drain first)
¼ cup blueberry jam or preserves (optional, for a glossy topping)

Ingredient Tips:

Soften your cream cheese at room temperature to avoid lumps and ensure a smooth filling.
Fresh blueberries should be rinsed and dried thoroughly to prevent excess moisture.
The blueberry jam adds a pretty shiny glaze and an extra punch of berry flavor but feel free to skip it if you want a simpler look.

Instructions

In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy — no lumps here!
Stir in the blueberry Greek yogurt until it’s fully combined, giving the mixture a lovely purple hue.
Gently fold in the whipped topping, making sure to keep it light and fluffy — this keeps the pie airy and soft.
Carefully fold in the blueberries, being gentle so they don’t burst and turn the filling purple.
Spoon the filling evenly into your graham cracker crust, smoothing the top with a spatula.
If you’re using blueberry jam, warm it slightly and drizzle or spread it over the pie for a beautiful finish.
Refrigerate for at least 4 hours until set. For a firmer texture, you can freeze the pie and let it thaw for about 15 minutes before serving.

Serving Suggestions

This pie shines best chilled and can be dressed up easily. Try garnishing with fresh blueberries and a few mint leaves for a burst of color and freshness. If you like a little extra creaminess, a dollop of whipped cream on each slice is divine. This pie pairs wonderfully with light summer beverages like iced tea or sparkling lemonade, making it perfect for picnics or casual dinners.

For a fun twist, sprinkle crushed graham crackers or toasted almonds on top for some crunch just before serving.

Variations to Try

Don’t be afraid to switch things up! This recipe is super flexible:

Swap the blueberry yogurt and fresh blueberries for raspberry, strawberry, or peach versions for a different fruity flair.
Change the crust to chocolate cookie crumbs or buttery shortbread for a richer base.
Skip the cream cheese for an ultra-light pie—though it will be a bit softer, freezing it slightly helps it firm up nicely.
Add a teaspoon of lemon or lime zest to the filling for a citrusy brightness that wakes up your taste buds.

Storage Tips

Keep your blueberry yogurt pie refrigerated, covered tightly with plastic wrap or a pie cover, for up to 4 days. If you want to store it longer, wrap it well and freeze for up to a month. When ready to serve, let it sit at room temperature for 10 to 15 minutes to soften slightly before slicing.

Because this pie is best served cold, reheating isn’t recommended. Just enjoy it chilled or partially thawed for a refreshing treat.

Helpful Tips & Tricks

Use full-fat Greek yogurt for the creamiest texture and best flavor.
Thaw and drain frozen blueberries well to avoid a watery pie.
For extra zest and flavor, add a teaspoon of fresh lemon juice or some citrus zest.
Be gentle when folding in the blueberries to keep them intact and your filling pretty.
If you want a firmer pie without freezing, simply chill it overnight.

FAQs

Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and helps the pie hold its shape. Regular yogurt might make the filling a bit runny.

Can I make this without cream cheese?
Yes! The pie will be lighter but softer. Freezing it slightly helps firm it up.

Can I prepare this pie ahead of time?
Absolutely! It actually tastes better after a few hours of chilling, making it perfect for make-ahead dessert plans.

What if I don’t have blueberry yogurt?
No worries. Use plain or vanilla Greek yogurt and stir in extra blueberries or some jam for flavor.

Can I serve it frozen?
Yes, it’s delicious as a frozen yogurt-style pie. Just thaw slightly before slicing for clean cuts.

Final Thoughts

This Blueberry Yogurt Pie is a no-fuss, no-bake dessert that delivers on taste, texture, and ease. It’s bright, fruity, and creamy all at once — ideal for warm weather, casual dinners, or any time you want a light, refreshing dessert. You’ll love how easy it is to whip up, and it’s a guaranteed crowd-pleaser for all ages. Keep this recipe handy, because once you try it, you’ll want to make it again and again!

Save