What better way to welcome the arrival of Spring than with a delectable, low-effort pie packed with vibrant, fresh berries? For a late-night sweet tooth, this simple and creamy no-bake pie with fresh strawberries and blueberries is ideal. It’s like a springtime explosion in your mouth with its cheesecake-like filling and tasty berries. In addition to being delicious, this pie requires no baking and is rather appealing thanks to the wonderful berries’ vibrant colors. Even though I’m using blueberries and strawberries, you can choose any two or even three fruits you want to get the spring flavor you desire.

Ingredients

• 10 graham crackers
• ½ cup melted butter, melted
• eight oz cream cheese, softened
• ¼ cup maple syrup
• one cup blueberry
• one cup strawberry
• four tablespoons water
• two tablespoons lemon juice, about half a lemon
• ¼ cup sugar
• two tablespoons cornstarch

Instructions

1. Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. A food processor can also be used to crush the crackers.
2. Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of coarse, wet sand.
3. Pour the crumbs into a nine-inch pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
4. In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into the pie crust and return it to the refrigerator.
5. Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
6. Cook for two to four minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
7. In a small bowl, mix cornstarch and remaining water into a smooth paste.
8. Add the cornstarch mixture to the berries and cook for an additional two minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for five minutes.
9. Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
10. Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
11. Chill the pie completely in the refrigerator for 1.5 to two hours before serving.
12. Enjoy!

This recipe was so simple to make and delicious that I really enjoyed making it and definitely would make it again. If you’re really in need of a sugar fix, using a pre-made gram cracker crust can certainly knock a couple of minutes off of the preparation time. I personally advise using a mixer to make the cream cheese runnier so as not to destroy your base and adding less maple syrup because the fruit is already pretty sweet. Even if the recipe doesn’t call for it, a single can of that fluffy store-bought whip cream really brought everything together. Overall, I’ll definitely be revisiting this recipe as it is creamy, excellent for the warmer months and bursting with flavors that will leave everyone wanting more.