Red White and Blueberry Pie

Looking for the perfect patriotic dessert for your Fourth of July Celebration? This Red, White, and Blueberry Pie is a showstopper! With festive layers of sweet strawberries, plump blueberries, and a creamy no-bake cheesecake filling, this easy summer pie is as delicious as it is beautiful. Whether you are hosting a backyard BBQ, or heading to a neighborhood potluck, this fresh berry pie is always a favorite. 

Why you will love this Red, White, and Blueberry Pie

• No Bake = No Sweat – perfect for hot summer days ehen turning on the oven is a no-go!
• Fresh and Fruity – Strawberries and blueberries being natural color and juicy flavor.
• Patriotic & Pretty – It looks like a celebration on a plate!
• Make Ahead Friendly – Prep it a day in advance and chill until it’s party time.

This pie is a family favorite!

While everyone is making flag Jell-O desserts, cookie pizzas decorated like flag desserts, or the latest charcuterie boards, all gussied up for the Fourth of July. You can create something new, exciting, and incredibly delicious this year! This no-bake patriotic pie recipe is so easy; you’ll want to make two because one won’t be enough. My daughter-in-law, Cami, said it’s her new favorite dessert! She said it reminded her of a Columbian dessert she used to eat at home. My dear friend Tina shared this recipe with me. Thank you, Tina! But why do I love this pie? Because it looks so fancy, yet it’s so easy, and it tastes incredible. Ken took this one to work, and he said it was gone in a minute and gone like as in disappeared! Light, fresh berry pie with a no-bake cheesecake filling is a no-brainer. This festive summer dessert can be made a day ahead or the night before. No need to miss the parade to make this pie for your backyard barbecue! 

Gather these ingredients

How to make a Red, White, & Blueberry Pie

assemble the garnish

Melt four ounces of white chocolate in a small bowl in the microwave. Melt slowly in 20-second intervals. Depending on your microwave, melting the chocolate will take about 30-40 seconds. White chocolate burns easily, so be careful. Take your cleaned and dried strawberries, choose those that are equal in size, and cut them in half. Spoon chocolate over the halves and place them on a parchment-lined baking sheet to set. 

Take remaining melted white chocolate and drizzle it in the bottom of your pie crust.

Spread the white chocolate evenly over the entire inside of the pie crust. Allow a few minutes for the white chocolate to harden; you can pop your crust in the freezer to expedite this process.  

fill the pie crust

Place the washed and sliced fresh strawberries into the bottom of the white chocolate-lined pie crust. Place the strawberries so that there are no open spaces. 

Add one block of softened cream cheese to your mixing bowl, and add a small package (3.3 ounces) of instant cheesecake pudding. Start using the whisk attachment; whisk the two ingredients together as you drizzle in three-quarters of a cup of milk. Whisk slowly until everything comes together, then increase the speed to high and whisk until the mixture is smooth and forms peaks. 

assemble the pie

When the no-bake cheesecake filling is ready, scoop it out and place it on top of fresh strawberries laid into the bottom of the pie crust. Smooth out, filling into all the nooks and crannies in the strawberry layer. 

Place 1 1/2 cups of fresh, washed, and dried blueberries on top of the cheesecake filling. If you can’t fit them all no worries just eat the leftovers; rich in antioxidents and high in fiber! 

Clean out your mixing bowl and add whipping cream, 2 teaspoons of sugar, and a splash of pure vanilla extract. Whisk on high until the mixture forms stiff peaks. You can smooth this over the entire surface of the pie or place whipped cream into a pastry bag and pipe it around the edges of the pie. 

You can use a Ziplock bag for this if you don’t have a pastry bag. Fill the bag with whipping cream, cut one corner off, and dollop perfect little mounds of cream around the edge of your pie. You have to work quickly here because the heat of your hands will cause the whipping cream to lose its consistency. you may have to put it in the bag of whipping cream in the freeze for 5-10 minutes before squeezing it around the edge of your pie. 

Now you can place the chocolate-covered strawberries around the edge of your pie. I like to place them so that each piece gets two halves. Place the pie in the refrigerator immediately after garnishing. 

FAQ’s & Variations

• Can I use dark chocolate instead of white chocolate? Yes, I would say, theoretically, you can. I must admit, however, that I have never tried it. Let me know how it goes. Please share it on your social media and give me a shout-out! I would urge you to try the original recipe or make two—one pie with white chocolate and one pie with dark chocolate or milk chocolate.
• How far in advance can I prepare this pie for serving? Twenty-four hours ahead of time is probably the farthest out. Unless you wait to add the whipped topping and strawberry garnish, you can prepare up to 48 hours in advance. Whip your cream and garnish a few hours before serving. Waiting to garnish makes this pie easier to store, because once you’ve garnished it, it’s hard to cover the pie unless you’ve a deep-dish pie airtight storage container. Otherwise, cover the blueberry layer tightly with plastic wrap and garnish just before serving. 
• Do you ever make your pie crust? Yes, I have. Keep reading for the variations on the crust. 
• Pie Crust: Originally, I made this pie with a pastry pie crust; however, due to a lack of time one year, I made it with a graham cracker crust that I had in my pantry, and we liked it better than the pastry crust. Then I tried it with a pre-made shortbread cookie crust, and this was the piece de resistance! The absolute best. And so easy. Of course, you can make shortbread cookie crust by combining 2 cups of shortbread cookie crumbs with 1/2 cup of melted butter and pressing it into your pie plate. Place in the freezer so that it sets up well before lining it with the white chocolate. 
• Pudding Filling: I have also used white chocolate instant pudding mix in this recipe. White chocolate might have been the original pudding used in this recipe, but the cheesecake pudding with cream cheese makes this pie even more decadent and more delicious. Yet light at the same time. It’s the perfect combination of flavors. 
• Berries: You must use fresh berries that are washed and dried. I soak my berries in cold water with a tablespoon of white vinegar for 10 minutes, then I drain them and lay them out on a tea towel to air dry. The acidity in white vinegar kills any mold spores that might be hiding on your berries, and they last significantly longer. Do not rinse the berries after they have soaked. Just remove them and let them dry. They will not taste like vinegar, I promise.
• Garnish: If you look at this recipe and think, ‘This seems fussy with the chocolate-covered strawberries and the piping of the whipped topping.’ You can skip the chocolate-covered strawberries and skip the piping of the whipped cream; simply dollop the whipped topping over the top of the pie and place fresh whole strawberries around the edge, alternating with big, fat, juicy blueberries. It is so easy, with no fuss, and it will look and taste fabulous. 
• Swap raspberries for a tangy twist!
• Add lemon zest to the cheesecake layer for a zesty kick.
• Use a store bought gluten free crust to make this celiac friendly.
• Get super fancy and drizzle more melted white chocolate over the top of the pie! Get super duper fancy and use food coloring to color the white chocolate red and blue then drizzle. Wow factor 100%.

Serving suggestions

• Fourth of July cookout
• Memorial Day or Labor Day Picnics
• Summer birthday party dessert
• Backyard BBQ’s or potlucks

More No-bake desserts that you will LOVE!

• Churro Ice Cream Pie with homemade caramel sauce
• Grandma Beatty’s Peanut Butter Pie
• Fresh Strawberry Pie
• Mint Chocolate Chip Ice Cream Pie

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Save this Red, White, & Blueberry Pie for your next summer celebration -it’s a sweet, chilled slice of Americana!

I hope you enjoy this dessert as much as we do. Please take a second and rate this recipe below in the recipe card! Thanks for being here! XO Sheila