No oven? No problem. This No-Bake Blueberry Chia Seed Pie is light, creamy, and bursting with fresh berry flavor. It’s the kind of dessert that feels fancy but takes just minutes to prepare.
Between the buttery graham crust, luscious blueberry chia filling, and cool, creamy texture, it’s perfect for summer days, picnics, or when you just need a sweet moment that doesn’t heat up your kitchen.
Table of Contents
Why You’ll Love This Blueberry Chia Seed Pie
This is one of those desserts that makes you look like you worked all afternoon, even though it’s quick and simple.
- No baking required—just mix, chill, and enjoy
- Creamy, fruity filling packed with nutrients
- Naturally thickened with chia seeds
- Easy to make ahead for gatherings
- Perfectly sweet with a hint of lemon brightness
- Gluten-free friendly with the right crust choice
I first made this pie during one of those Texas heatwaves where turning on the oven felt like a crime. My mom always said, “Desserts should make you smile, not sweat,” and that’s exactly what this recipe does—refreshing, sweet, and simple enough to make with one hand while holding a lemonade in the other.
Ingredients You’ll Need
Every ingredient here adds flavor, texture, and balance—just a handful of pantry staples for a showstopping no-bake treat.
Crust
- 1 ½ cups graham cracker crumbs (about 12–14 crackers, crushed) – or use gluten-free cookies for a GF version
- 5 tablespoons unsalted butter, melted – helps the crumbs stick together
- ¼ cup granulated sugar – adds sweetness and crispness
Blueberry Chia Filling
- 2 cups fresh or frozen blueberries – thaw if frozen and drain any excess liquid
- 3–4 tablespoons chia seeds – natural thickener and nutrition boost
- ¼–½ cup granulated sugar or sweetener – adjust based on your taste
- 1 cup Greek yogurt or cream cheese, softened – gives creamy, rich texture
- 2 tablespoons lemon juice – enhances flavor and adds brightness
- 1 teaspoon vanilla extract – adds warmth and depth
- Pinch of salt – balances sweetness
Optional Garnishes
- Fresh blueberries
- Lemon zest
- Mint leaves
Optional Add-Ons or Substitutes
- Try raspberries or blackberries instead of blueberries for variety
- Use maple syrup or honey instead of sugar for natural sweetness
- Swap Greek yogurt with light mascarpone cheese for extra creaminess
- Add a coconut whipped cream topping for tropical flair
- Mix in a handful of shredded coconut for texture
- Use digestive biscuits if you’re in the UK—they make a great crust base
Step-by-Step Instructions
No-bake desserts are all about texture and patience—give those chia seeds time to work their magic, and you’ll have the smoothest, most luscious filling ever.
- Prepare the Crust – Mix graham cracker crumbs, sugar, and melted butter in a bowl. Stir until combined, then press firmly into a 9-inch pie dish. Chill for 15–20 minutes to set. (This is your foundation—compact it well for the perfect slice.)
- Make the Blueberry Chia Mixture – In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and a pinch of salt. Cook 5–7 minutes until the berries start to burst and release juices. Mash slightly with a fork.
- Add Chia Seeds – Stir in chia seeds and let the mixture cool for 15 minutes. As it cools, it’ll thicken naturally. (This step is where the “no-bake magic” happens.)
- Blend with Cream Base – In a separate bowl, whisk Greek yogurt (or cream cheese) and vanilla extract until smooth. Fold the blueberry chia mixture in gently until evenly combined.
- Assemble the Pie – Pour the filling into the chilled crust and spread evenly. Smooth the top and garnish with extra blueberries or lemon zest if desired.
- Chill and Serve – Refrigerate for at least 3–4 hours (overnight is best) before slicing. Serve chilled for the most refreshing bite.
Quick Reminders:
- Don’t skip chilling—it helps set the pie properly.
- Adjust sugar to match your berry sweetness.
- Use full-fat yogurt or cream cheese for a silkier filling.
- Always press the crust tightly to prevent crumbling.
Expert Tips for Success
A no-bake pie thrives on freshness and timing—don’t rush the chill.
- Let the blueberry mixture cool completely before adding yogurt.
- For a firm crust, chill it 30 minutes before filling.
- Stir chia seeds evenly for consistent texture.
- Use full-fat dairy—it holds shape better.
- Add a layer of whipped cream just before serving for presentation.
- Serve it with a drizzle of honey for a beautiful glossy finish.
If you love refreshing no-bake treats like this, try my Blackberry Velvet Cake or Raspberry Pistachio Mousse Cakes. Both share that fruity elegance that makes desserts feel effortlessly special.
Serving Suggestions
This pie shines at potlucks, brunches, or backyard dinners.
- Top with whipped coconut cream and berries for extra freshness
- Serve with a cup of herbal tea or lemonade
- Pair with crunchy almond biscotti for contrast
- Add a spoonful of vanilla ice cream for indulgence
- Present it with edible flowers for a summer vibe
- Enjoy after any light dinner, like my No-Bake Samoa Cookies—perfect for sweet cravings without oven time
Each bite is cool, fruity, and satisfying—the ultimate dessert for warm days.
Storing and Reheating
This pie stays beautiful and fresh with proper chilling.
How to Store It
- Cover tightly with plastic wrap or store in a sealed container
- Keep refrigerated for up to 5 days
- Avoid freezing; the chia and yogurt may separate
- Keep garnishes off until serving to preserve freshness
- Store on the lowest shelf of your fridge for consistent temperature
How to Reheat It
- No need to reheat—it’s served chilled
- For slightly softer texture, let sit at room temperature for 10 minutes before serving
- Avoid the microwave—it melts the crust and filling
This pie keeps its creamy texture even after a few days, making it great for prep-ahead entertaining.
Nutrition Information
- Serves: 8
- Calories: 320
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 25 mg
- Sodium: 160 mg
- Carbohydrates: 42 g
- Fiber: 4 g
- Sugar: 27 g
- Protein: 6 g
- Vitamin C: 15% DV
- Calcium: 10% DV
Frequently Asked Questions
Can I use frozen blueberries?
Yes, just thaw and drain them first to remove excess water before cooking.
Can I make this dairy-free?
Absolutely—use coconut yogurt or vegan cream cheese for a dairy-free version.
How long does it take to set?
At least 3–4 hours in the fridge; overnight gives the best consistency.
Final Thoughts
This No-Bake Blueberry Chia Seed Pie is proof that dessert doesn’t have to be complicated to be delicious. It’s fresh, creamy, and effortlessly beautiful—the kind of sweet treat that brings smiles with every slice. Whether you’re celebrating or just craving something cool, this pie delivers.
- Let it chill long enough for perfect texture
- Keep ingredients fresh and balanced
- Serve cold and savor every bite
No-Bake Blueberry Chia Seed Pie
Ingredients
Equipment
Method
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Stir until combined, then press firmly into a 9-inch pie dish. Chill for 15–20 minutes to set.
- In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and salt. Cook 5–7 minutes until berries burst and release juices. Mash slightly with a fork.
- Stir in chia seeds and let the mixture cool for 15 minutes until thickened.
- In a separate bowl, whisk Greek yogurt (or cream cheese) and vanilla extract until smooth. Fold in the cooled blueberry chia mixture until evenly combined.
- Pour the filling into the chilled crust and spread evenly. Smooth the top and garnish with extra blueberries or lemon zest if desired.
- Refrigerate the pie for at least 3–4 hours (overnight is best) before slicing. Serve chilled.
Nutrition
Notes
- Times estimated from method defaults due to partially missing explicit durations. Crust chill ~15-20 min, blueberry mixture cook ~7 minutes, chia seed cooling ~15 min, final chill ~240 min. Overall ~45 minutes prep time, excluding final chill.
