Blueberry Yogurt Pie

Blueberry Yogurt Pie is a cool and creamy no-bake dessert that combines the tang of Greek yogurt with the natural sweetness of blueberries, all nestled in a buttery graham cracker crust. It’s light, fruity, and the perfect treat for warm days or easy entertaining.

Why You’ll Love This Recipe

• No-bake convenience – No need to turn on the oven.
• Light and refreshing – Perfect for spring and summer desserts.
• Simple ingredients – Just a handful of pantry and fridge staples.
• Make-ahead friendly – Keeps well in the fridge or freezer.
• Family favorite – Sweet, tangy, and appealing to all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pre-made graham cracker crust (9-inch)
• 1 cup blueberry Greek yogurt
• 1 package (8 oz) cream cheese, softened
• 1 tub (8 oz) whipped topping, thawed
• ½ cup powdered sugar
• 1 cup fresh or frozen blueberries
• ¼ cup blueberry jam or preserves (optional, for topping)

Directions

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the blueberry Greek yogurt and mix until fully incorporated.
3. Fold in the whipped topping gently until the mixture is light and fluffy.
4. Fold in the blueberries (if using fresh, rinse and dry first).
5. Spoon the filling into the graham cracker crust and smooth the top.
6. If using, warm the blueberry jam slightly and drizzle or spread over the top of the pie.
7. Refrigerate for at least 4 hours, or until set. For a firmer pie, freeze and thaw slightly before serving.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 10 minutes

Variations

• Fruit swap: Use raspberry, strawberry, or peach yogurt and matching fruit.
• Crust change: Try a shortbread or chocolate cookie crust for a twist.
• No cream cheese: Skip the cream cheese for an ultra-light texture, though the pie will be less firm.
• Citrus zest: Add lemon or lime zest to the filling for extra brightness.

Storage/Reheating

• Storage: Keep in the fridge, covered, for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 1 month. Let sit at room temp 10–15 minutes before slicing.
• Reheating: Not applicable. Serve chilled or partially thawed.

FAQs

Can I use regular yogurt instead of Greek?

Greek yogurt is thicker and gives the pie more structure. Regular yogurt may result in a runnier filling.

Can I make this without cream cheese?

Yes, but the pie will be softer. Chill longer or freeze slightly for best texture.

Can I make this pie ahead of time?

Yes, it’s perfect to make the day before serving.

What if I don’t have blueberry yogurt?

You can use vanilla or plain Greek yogurt and mix in extra blueberries or a bit of jam.

Can I use frozen blueberries?

Yes, but thaw and drain them first to prevent excess moisture.

How do I make it more tart?

Add a teaspoon of lemon juice or some zest to enhance the tang.

Can I serve it frozen?

Yes, it makes a great frozen yogurt-style pie. Just let it thaw slightly before slicing.

What toppings go well with this?

Extra whipped cream, fresh blueberries, lemon zest, or mint sprigs.

How long does it take to set?

At least 4 hours in the fridge, or 2 hours in the freezer for a firmer texture.

Is this pie gluten-free?

Only if you use a gluten-free crust. The filling is naturally gluten-free.

Conclusion

Blueberry Yogurt Pie is a no-fuss dessert that delivers bright, fruity flavor and creamy texture in every slice. Whether you need a refreshing summer treat or a light finish to a special meal, this pie checks all the boxes. It’s quick to prepare, easy to customize, and always a crowd-pleaser.

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