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No-Bake Blueberry Cheesecake Pie


No-Bake Blueberry Cheesecake Pie

Crust us... you will fall in love with this deliciously infused blueberry pie treat. We're still dreaming about it.

By Daniel Rivas

Prep time: 40 min.
Assembly time: 5 min.
Yields: 6 servings, 4 oz. jars


  • Blueberries, fresh – 11 oz. fresh
  • Sugar – 3 Tbsp
  • Lemon juice, fresh – 1 Tbsp
  • Water – 0.5 Cup
  • Lotus Biscoff Cookies – 4 cookies
  • Purely Elizabeth Ancient Grain Granola – ½ Cup
  • Butter, melted – 3 Tbsp
  • Heavy Cream – 3 fl. oz.
  • Cream Cheese – 3 fl. oz.
  • Greek Yogurt – 3 fl. oz.
  • Powdered Sugar – 2 fl. oz.
  • Fluent Moods Drops, Kingdom Dreams –  60 mg. (10mg. per serving), or as needed




  1. In a small saucepan, combine the blueberries, sugar, lemon juice, and water.
  2. Once combined, heat the mixture (high heat) until boiling and turn the heat down to medium.
  3. With a potato masher or a spatula, mash up your blueberries as best as possible, then allow them to cook down and thicken.
  4. In roughly 35-40 minutes, the blueberry jam begins to thicken naturally. Stir often to prevent sugars from sticking to the bottom and burning.
  5. While this is cooking, prep your remaining ingredients.
  6. Once the jam has cooked down to a thick consistency, remove it from the heat.
  7. Transfer to a fresh metal bowl and allow it to cool; you can speed this up by placing your metal bowl in an ice bath and stir until it cools down.


  1. Using a mixer, combine cold heavy cream, powdered sugar, and Kingdom Dreams or preferred cannabis product (60 mg total, or as needed) into your mixing bowl.
  2. Whip vigorously for 5 minutes or until you form stiff peaks.
  3. Transfer this mix to a clean bowl and keep refrigerated.
  4. Using the mixer again, begin to beat the room temperature cream cheese, Greek yogurt for 5 minutes or until you achieve an even, creamy mixture. Start slow and increase speed once the big clumps of cheese are broken up.
  5. Take half of the whipped cream and gently fold it into the mixture, and repeat.
  6. Place the final mix into the fridge and allow it to cool. It should be relatively thick once cold, but still light and airy.


  1. Using a food processor, combine half a cup of your favorite granola and 4 Lotus Biscoff Cookies.
  2. Pulse until ground to a sand-like consistency with a few granola clumps.
  3. Transfer your cookies to a clean bowl, and melt the butter for mixing. Best done by heating it in a pan.
  4. Once melted, immediately remove it from the heat and slowly drizzle into the cookie mix.
  5. Use a fork to mix; it should look like wet sand.
  6. Move the bowl to the fridge, then let this mixture cool and set.


  1. Congrats! You made it to the easy part.
  2. In your clean mason jar, start by adding 1 Tbsp. of the cookie mix.
  3. Using your fork, spread it around evenly but don’t press it down too compact.
  4. Add 2 oz. (4 Tbsp) of your cheesecake filling.
  5. Place a folded towel on your counter, and lightly tap the mason jar until it is evenly set; you should be 2/3 of the way up the jar, which is for your jam.
  6. Finally, add 1 Tbsp of the Blueberry Jam and tap lightly again until everything sets evenly.
  7. Top off with some fresh blueberries, and if desired, add lemon zest from your lemon.
  8. Once assembled, place the lid on each jar, and keep refrigerated. You can hold these for a few days (though you may not want to once you try them).
  9. Enjoy your deliciously infused dessert and happy National Blueberry Pie Day to you!