No-Bake Blueberry Chia Seed Pie (5-Step Recipe You’ll Love)

The first time I created this No-Bake Blueberry Chia Seed Pie, it was during a summer heatwave when turning on the oven felt like an act of defiance against nature. This chilled, velvety pie became an instant hit the kind of dessert that disappears slice by slice before the conversation at the table even begins. Its cool, creamy texture pairs effortlessly with the jammy pop of blueberries and the subtle crunch of chia seeds. You’ll find photos of each stage (see images above and throughout) to guide you as you transform just a few wholesome ingredients into a magazine-worthy treat.

No-Bake Blueberry Chia Seed Pie Recipe

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 8

Calories: 318 per serving

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

For the Filling

• 2 cups fresh or frozen blueberries
• 1/3 cup chia seeds
• 1 cup whole-milk Greek yogurt
• 1 cup cream cheese, softened
• 1/3 cup honey or maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch pie dish. Chill while preparing the filling.
2. Cook the blueberries: In a saucepan over medium heat, warm the blueberries until they burst and release juices (about 5 minutes). Mash lightly and let cool.
3. Mix the filling base: In a large bowl, whisk together cream cheese, Greek yogurt, honey, lemon juice, and vanilla until smooth.
4. Add blueberries and chia: Fold in the cooled blueberries and chia seeds until fully combined. The mixture will thicken as it sits.
5. Assemble and chill: Pour the filling into the crust, smooth the top, and refrigerate for at least 4 hours before slicing.

Substitutions & Dietary Swaps

• Gluten-Free: Swap graham crackers for GF digestive biscuits.
• Dairy-Free: Use coconut yogurt and vegan cream cheese.
• Low-Sugar: Replace honey with a zero-calorie liquid sweetener.
• Mixed Berry Option: Substitute blueberries with raspberries or blackberries.

Chef’s Pro Tips

• Use chilled cream cheese for a firmer set.
• Stir chia seeds thoroughly to avoid clumps.
• Add a splash of lemon zest for brighter flavor.
• Chill overnight for the cleanest slices.

Make Ahead, Storage & Reheating

This No-Bake Blueberry Chia Seed Pie is exceptional when made ahead. Store covered in the refrigerator for up to 4 days. To freeze, wrap tightly and keep frozen for up to 2 months. Thaw overnight in the fridge, no reheating required since this is a chilled dessert.

Troubleshooting & Common Mistakes

• Pie too soft: Chill longer or increase chia seeds by 1 tbsp.
• Runny fruit layer: Ensure blueberries cool fully before mixing.
• Crust crumbling: Add 1–2 tbsp more butter.
• Overly tart: Reduce lemon juice to 1 tbsp.

Flavor Pairings & Serving Suggestions

The creamy blueberry-chia filling pairs beautifully with herbal tea, sparkling water, citrus spritzers, and summer salads. Garnish slices with fresh blueberries, lemon zest, or a dollop of whipped cream.

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No-Bake Blueberry Chia Seed Pie

A cool, creamy no-bake pie bursting with blueberries and enriched with nutrient-dense chia seeds—all set inside a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 318

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter melted
• 2 tbsp granulated sugar

Blueberry Chia Filling

• 2 cups blueberries fresh or frozen
• 1/3 cup chia seeds
• 1 cup Greek yogurt whole milk
• 1 cup cream cheese softened
• 1/3 cup honey or maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Equipment

• 9-inch Pie Dish
• Saucepan
• Mixing Bowls

Method

 

1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish and chill while preparing filling.
2. Heat blueberries in a saucepan until they burst and release juices. Mash lightly and cool completely.
3. Whisk cream cheese, Greek yogurt, honey, lemon juice, and vanilla until smooth.
4. Fold in cooled blueberries and chia seeds. Allow mixture to thicken slightly.
5. Pour filling into the chilled crust, smooth the top, and refrigerate for at least 4 hours before slicing.

Notes

For the cleanest slices, chill the pie overnight. Fresh blueberries make the brightest flavor, but frozen work perfectly when well-drained.

FAQs

Can I use frozen blueberries?

Yes! just thaw them fully and drain excess liquid.

How long will this pie stay firm?

Up to 4 days refrigerated.

Can I skip the chia seeds?

They are essential for thickness; omitting them softens the set.

Can I make mini pies?

Absolutely! use ramekins or tart pans.

Does this freeze well?

Yes! It freezes cleanly for up to 2 months.

Is this pie vegan-friendly?

It can be with dairy-free yogurt and vegan cream cheese.

Conclusion

Whether you’re avoiding the oven or simply craving a fresh, modern dessert, this No-Bake Blueberry Chia Seed Pie delivers vibrant flavor with minimal effort. Share it at gatherings, serve it as a weeknight treat, or make it your new signature chilled dessert. If you enjoyed this recipe, explore more of our no-bake creations and wholesome blueberry favorites!