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No Bake Blueberry Pie Cheesecake Cookies Recipes

I crave a chill dessert that still brings a big smile. This no bake blueberry pie does that. It starts with soft biscuits and a cool swirl of cream. The taste feels like summer and a hug. We fold rich mascarpone with blueberry syrup and set gentle layers. The spoon slides clean. You get sweet berries, light cream, and a calm crunch. I make it on busy days and feel like I won the day. Cheesecake Cookies Recipes fit this mood and so do blueberry cheesecake recipes. I use this easy blueberry pie recipe when friends drop by. I keep no bake cheesecake recipes in my back pocket. This blueberry cream pie recipe joins my favorite blueberry desserts recipes. If a bakery blueberry muffin recipe made a cool cousin, this would be it.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keywords: bakery blueberry muffin recipe, blueberry cheesecake recipes, blueberry cream pie recipe, blueberry desserts recipes, Cheesecake Cookies Recipes, easy blueberry pie recipe, no-bake cheesecake recipes
Servings: 8 servings
Author: Elena

Ingredients

BLUEBERRY SYRUP

  • 250 g blueberries
  • 90 g granulated sugar

CREAM

  • 200 g cream cheese
  • 250 g mascarpone
  • 24 g whipped cream stabilizer 3 tbsp
  • 50 g powdered sugar
  • 8 g vanilla sugar 1 tbsp
  • 500 ml heavy cream
  • 75 g blueberry syrup

FILLING

  • maria biscuits
  • milk

TOPPING

  • 50 ml heavy cream
  • 100 g white chocolate
  • blueberry syrup remaining blueberry syrup

Instructions

  1. Cook blueberries with sugar on medium heat and stir until the juice runs bright. Strain through a sieve and press the pulp to catch the syrup.
  2. Pour the warm blueberry syrup into a piping bag and set aside to cool.
  3. Mix cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar until smooth. Stream in the heavy cream and whip until firm.
  4. Move one third of the cream to a bowl. Fold in seventy five grams of blueberry syrup.
  5. Spoon the blueberry cream into a piping bag.
  6. Dip Maria biscuits in milk for a blink and line a round plate with one even layer.
  7. Pipe blueberry cream over the biscuits and smooth. Add a new biscuit layer. Pipe half of the white cream and smooth. Add a light swirl of blueberry syrup.
  8. Repeat with another biscuit layer. Cover the sides with the rest of the white cream. Chill for a few hours or overnight for the best set.
  9. Warm the heavy cream until it steams. Drop in white chocolate. Sit for a minute. Stir until silky and cool.
  10. Pipe a neat band of cream around the edge. Spread the ganache in the center. Drip a little blueberry syrup on top and pull lines with a toothpick for a simple pattern. Chill again, then slice and add fresh blueberries and mint before serving.

Notes

Soak the biscuits only for a quick dip in milk or the base turns too soft. Let the pie rest in the fridge overnight for tender layers and a clean slice. Decorate just before serving with fresh berries and mint. Swap vanilla sugar with vanilla extract if that is what you have. Use a kitchen scale for best results and keep the cream cold for a strong whip.