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No Bake Blueberry Pie Recipe

No Bake Blueberry Pie Recipe
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★★★★★

5.3 from 23 reviews

This No Bake Blueberry Pie is a delightful layered dessert combining creamy mascarpone and cream cheese filling with sweet blueberry syrup and soft Maria biscuits. Simple to make with no oven required, it features luscious blueberry syrup, a creamy blueberry-infused layer, and a smooth white chocolate ganache topping. Perfect for special occasions or an easy indulgence, this pie chills overnight for maximum flavor and a melt-in-the-mouth texture. Finished with fresh blueberries and mint for a beautiful presentation.

Ingredients

Scale

Blueberry Syrup

  • 250 g blueberries
  • 90 g granulated sugar

Cream

  • 200 g cream cheese
  • 250 g mascarpone
  • 24 g whipped cream stabilizer
  • 50 g powdered sugar
  • 8 g vanilla sugar
  • 500 ml heavy cream
  • 75 g blueberry syrup (prepared from above)

Filling

  • Maria biscuits (quantity sufficient for 3 layers)
  • Milk (for dipping biscuits)

Topping

  • 50 ml heavy cream
  • 100 g white chocolate
  • Blueberry syrup (for decoration)
  • Fresh blueberries (for garnish)
  • Mint leaves (for garnish)

Instructions

  1. Make Blueberry Syrup: Place 250 g blueberries and 90 g granulated sugar in a pan over medium heat. Bring to a boil and cook for 7–10 minutes, stirring regularly. Pour the mixture through a sieve into a bowl, pressing with a spatula to extract all juice and leave the pulp behind. Transfer the syrup into a piping bag and set aside.
  2. Prepare Cream Mixture: In a deep bowl, combine 200 g cream cheese, 250 g mascarpone, 24 g whipped cream stabilizer, 50 g powdered sugar, and 8 g vanilla sugar. Mix for 1 minute until smooth. Gradually add 500 ml heavy cream while mixing until the cream is firm.
  3. Make Blueberry Cream: Separate one-third of the cream into another bowl. Add 75 g blueberry syrup and gently fold to combine. Transfer this blueberry cream into a piping bag and set aside.
  4. Assemble First Layer: Briefly dip Maria biscuits in milk to moisten without soaking. Arrange a single layer of biscuits on a round serving plate. Pipe the blueberry cream evenly over the biscuits.
  5. Build Layers: Place a second layer of Maria biscuits on top of the blueberry cream. Pipe half of the remaining white cream over this layer and spread evenly. Pipe a swirl of blueberry syrup over it. Repeat with the third layer of biscuits, then pipe the remaining white cream, ensuring the sides of the cake are covered.
  6. Chill Cake: Place the assembled cake in the refrigerator for at least a few hours, ideally overnight, to set and allow flavors to meld.
  7. Prepare White Chocolate Ganache: Heat 50 ml heavy cream until almost boiling. Pour over 100 g white chocolate and let sit for 1 minute. Stir gently until smooth and allow to cool.
  8. Finish Decoration: Pipe a layer of cream around the sides of the chilled cake. Spread the white chocolate ganache over the top center. Pipe blueberry syrup on the ganache and use a toothpick to create a decorative swirl pattern. Cover and refrigerate further, preferably overnight.
  9. Serve: Cut the cake into slices. Just before serving, decorate with fresh blueberries and mint leaves for a vibrant finish.

Notes

  • Briefly soak Maria biscuits in milk to soften without losing their structure.
  • Refrigerate the cake overnight for best flavor and texture.
  • Add fresh blueberries and mint leaves only before serving for optimal freshness and appearance.
  • Vanilla sugar can be substituted with vanilla extract if preferred.
  • This dessert is easy to make and doesn’t require baking, making it perfect for warm weather or quick preparations.

Nutrition

Keywords: no bake blueberry pie, blueberry dessert, mascarpone dessert, layered no-bake cake, blueberry syrup, easy no bake dessert

Find it online: https://tastybynova.com/no-bake-blueberry-pie-recipe/