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6 Ingredient Blueberry Lemonade Cream Pie Recipe

6-Ingredient Blueberry Lemonade Cream Pie Recipe comes together in a fast 15 minutes. It is creamy dreamy delicious.

A whole Blueberry Lemonade pie sitting in a nilla crust is sweet, creamy and delicious.

Blueberry Lemonade Cream Pie recipe is just perfect for anyone that knows how to use a spoon. Don’t you just love a recipe that comes together in just minutes?

I wanted to add another cream pie recipe in anticipation of coming out of my cave after a long winter’s snore-fest.

It will make my 5th creamy pie on the blog and considering I wanted to call this a 5 ingredient Blueberry Lemonade Cream Pie but thought you’re going to want a crust, so settled for 6 ingredients.

The color of this pie is quick to get attention. I didn’t think it needed a lot of whipped cream topping so just added a small dollop.

I made extra and put it in the fridge. After making this easy pie recipe John offered to get us a couple of slices after dinner.

Evidently, his piece needed a much bigger mountain of whipped cream than mine did. Mr. Sweet Tooth didn’t surprise me one bit.

This is such an easy pie recipe to make. I love recipes like this one for holidays because they are so quick to make up and simple to serve.

This is also a refreshing dessert pie recipe to make when the weather starts turning warmer. Hands down Blueberry Lemonade Pie is one of the best pie recipes that I’ve made and eaten.

Crust Variations

Even though this cream cheese pie comes together in a quick 15 minutes, you can put the filling in any crust you desire.

I made a Nilla Wafer Crust but you can buy a graham cracker or a pastry crust. Since this pie doesn’t need to be baked just make sure you put it in a cooled and pre-baked crust if you bake one.

There is a video in the recipe card showing you how to fold the whipped topping into the pie ingredients.

Pro Tips

  • When adding the whipped cream to your other ingredients don’t stir it, fold it in. If you stir it you will break down and deflate the whipped cream.
  • Use frozen wild berries. They are smaller and more flavorful than what I can get in the Midwest. Their juice gives this pie it’s pretty color.
  • This pie can be made a day in advance. Chill it uncovered in the refrigerator and once cold cover it lightly with plastic wrap.
  • Make sure that the pie is completely chilled before cutting it.
  • Don’t leave it out. Return any leftovers to the refrigerator immediately. It will not melt but will become soft and lose its shape.

If you like this recipe please leave me a comment below and a 5-✭✭✭✭✭ rating.

Two slices of Blueberry Lemonade Pie sitting on white plates topped with wild blueberries and a dollop of whipped cream.

Here are a couple more recipes I think you’ll enjoy.

Here are a couple of items that you may need:

  • This Serrated Knife is a must in any kitchen. It’s been the #1 knife for Cooks Illustrated for years. I have knives that cost triple what this one does but I can’t live without it.
  • The Pie Server you want should have a pointed tip and a bend in it to lift the slice of pie.
  • Pie Plate – I have several pie plates but one thing that I’ve learned is that food looks great on a white plate. I personally use this pie plate for my colorful pies.
Two slices of Blueberry Lemonade Pie sitting on white plates topped with wild blueberries and a dollop of whipped cream.
5 from 12 votes

6 Ingredient Blueberry Lemonade Cream Pie Recipe

Creamy Blueberry Lemonade pie is a cold Cream Cheese Pie with wild blueberries and sweet lemonade piled into a Nilla Wafer Crust is a quick, easy and no-bake recipe 
Prep Time 15 mins
Chill time 6 hrs
Total Time 6 hrs 15 mins
Servings 8
Author Julie Menghini


  • 8 oz cream cheese
  • 14 oz sweetened condensed milk
  • 6 oz lemonade concentrate thawed
  • 1/2 cup blueberries I used frozen wild blueberries, thawed
  • 8 oz whipped topping I use Cool Whip
  • 1 crust *pre-baked


  • In the bowl of an electric stand mixer, beat cream cheese until light and fluffy. Add sweetened condensed milk and lemonade concentrate. Blend until mixed.  Fold in blueberries and then whipped topping.
  • Pour into the pie crust.  Chill for 4 to 6 hours or until firm.
  • Garnish with additional whipped topping or blueberries if desired.
  • Store leftovers in the refrigerator covered lightly with plastic wrap.



I made a vanilla wafer crust but you can make or buy a graham cracker or pastry crust.  Pre-bake and cook any crust prior to filling.  The nutritional data doesn’t include the crust.


Sodium: 176mg | Calcium: 190mg | Vitamin C: 5mg | Vitamin A: 535IU | Sugar: 44g | Potassium: 274mg | Cholesterol: 48mg | Calories: 366kcal | Saturated Fat: 11g | Fat: 17g | Protein: 6g | Carbohydrates: 46g | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Recipe Rating

Lindsay Zanca-Eichlin

Saturday 6th of June 2020

Can I use powdered lemonade mix instead of frozen concentrate?

Julie Menghini

Saturday 6th of June 2020

I haven't ever tried that Lindsay. Personally I don't think it would work because it would be thinner and less syrup-like.


Sunday 21st of July 2019

Would it still work & hold up well if you blend the blueberries first? I was thinking of making this for my baby's first birthday, but he has to have pureed things bc of a medical condition...

Julie Menghini

Sunday 21st of July 2019

I think it's worth a try Jessica. I would definitely use fresh verses frozen though because you don't want the extra moisture that you might get with frozen. Let me know how it goes and Happy Birthday to your special little one!

Patricia Bozeman

Thursday 18th of April 2019

I love love love easy pies like this! Thanks for all the tips about the crust and folding in the whipped topping. Bookmarking for when blueberry season comes around!

Julie Menghini

Saturday 20th of April 2019

Thank you, Trish! I sure wish I had access to blueberries but would gladly take a trip to the beautiful Northeast coast for a bucketfull!


Tuesday 16th of April 2019

I'm not sure what I love most about this recipe....the color, the flavors or the simple and quick prep. Summer BBQ season is looking up! I would definitely take this to a pot-luck!

Julie Menghini

Wednesday 17th of April 2019

Thank you, Debra! This would be perfect for a summer BBQ!

Michaela Kenkel

Monday 15th of April 2019

I absolutely LOVE the color of this pie!! It's perfect for Easter!!

Julie Menghini

Wednesday 17th of April 2019

Thank you, Michaela!