Oh, hello there! Were you just thinking you'd like a bite of cheesecake without the bother of water baths or a hot kitchen? One that would, perhaps, win you friends and earn you accolades at backyard picnics this summer? Why, me too! Great minds really do think alike.

While you could theoretically start the ice cream for this pie on Saturday morning and serve it that evening, it's better and easier to think of this as a two-day affair. Prepare the ice cream base and freeze it in the graham cracker crust on one day, and then plan on serving it the next.
It should also go without saying that you can replace the blueberry topping on this cheesecake pie with any fruit your cheesecake-loving heart desires. If your fruit is very fresh and ripe, don't even bother making it into a sauce &emdash; just slice the fruit and arrange it right on top of the pie.
Blueberry or otherwise, sauce or no-sauce, the fruit topping is best added just before serving so you get the contrast of that soft and juicy fruit with the cold and creamy ice cream.
One last thing: astute observers will note that if you make the crust yourself, this recipe is no longer truly "no-bake." I find that making a graham cracker crust is so quick and easy that it barely heats the kitchen. But a store-bought graham cracker crust is a perfectly fine option here and the choice is yours.

Blueberry Cheesecake Ice Cream Pie
Make one 9" pieIce cream recipe adapted from Jeni's Splendid Ice Creams
For the pie:
1 9" graham cracker crust, either store-bought or homemade
For the blueberry sauce:
2 cups (12-16 ounces) fresh or frozen blueberries
1/4 cup (2 ounces) brown sugar
1 lemon, zest and juice
For the ice cream:
1 cup (8 ounces) cream cheese
1 tablespoon corn starch
2 cups (16 ounces) whole milk
1 1/4 (10 ounces) cups heavy cream
2/3 cup (5 1/3 ounces) sugar
1/4 cup (2 ounces) light corn syrup
1/8 teaspoon salt
1 lemon, zest and juice
Twenty-four hours before making the ice cream, place the bowl of your ice cream maker in the freezer.
The graham cracker crust (if making by hand) and blueberry sauce can either be prepared ahead of time or while the ice cream base is chilling. Both need to be completely cooled to room temperature before assembling the ice cream pie.
For the blueberry sauce, combine the blueberries, brown sugar, lemon zest, and lemon juice in a small pan over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until a the berries have released their juices and become syrupy, 12 to 15 minutes. Stir occasionally, but try not to mash up the berries too much. Remove from heat and allow to cool. The syrup can be made up to a week ahead.
To make the ice cream, cut the cream cheese into small pieces and place in a medium-sized bowl. Whisk together the cornstarch with 2 tablespoons of the milk in a separate ramekin and set aside.
Bring the remaining milk, cream, sugar, corn syrup, and salt to a boil in a large saucepan and continue boiling for 4 minutes. The milk will double in bulk as it bubbles, so use at least a 4-quart saucepan or larger for this step. If it looks like the milk is going to bubble over the sides, lower the heat just enough so that the milk is still bubbling but no longer threatening to boil over.
Remove the saucepan from heat and whisk in the corn starch mixture. Bring it back to a boil over medium-high heat and cook until it just starts to thicken, about 1 minute.
Add the lemon zest to the milk (reserve the juice to add once the milk is chilled; adding it to hot milk can cause curdling). Whisk the hot milk into the cream cheese in several additions, whisking between each addition to melt the cream cheese evenly. Let cool to room temperature, then chill completely in the fridge for at least two hours or overnight.
When the ice cream has chilled, stir in the reserved lemon juice and churn it in your ice cream maker until thick, about 20 minutes (or according to your ice cream maker's instructions). Pour about half the ice cream into the cooled pie crust, filling it right up to the edge. Press a square of parchment to the surface of the pie and freeze at least 4 hours or overnight. (The remaining ice cream can be transferred to a freezer-safe container and frozen for midnight snacking.)
When ready to serve, spoon the cooled blueberry syrup over the pie and slice into wedges. Leftover pie can be frozen with the blueberry sauce on top.
Related: Try This! Make Cheesecake in the Slow Cooker
(Image: Emma Christensen)
Mick Haigh Bowls fr...

Comments (12)
I cannot wait to make this. It's like the convergence of my two favorite desserts - blueberry pie and cheesecake!
Why does the recipe make a double batch of the ice cream when you're only using half of what you make for the pie?
@hamiltonmka - Smaller batches of ice cream just don't seem to churn as well in the ice cream machine, I've found. I guess the REAL solution is to make two pies!
Or save half the ice cream to put over a hot blueberry pie...
I made a no bake chocolate swirl cheesecake this weekend! Perfect for the hot months.
Verily, I like the way you think!
There are two errors in the recipe. First the salt is mentioned twice: you are supposed to add it to the milk mixture that gets boiled, and then you are also supposed to add it when you add the lemon zest. The other problem is with the lemon juice. When you add the zest to the boiled milk mixture, the recipe says to reserve the juice. But then the juice is never used. I suppose perhaps it is supposed to be used with the blueberry sauce, but if that's the case then the sauce instructions should say to add the juice reserved from the ice cream as well as the juice from the lemon in that recipe.
All of that being said, I made all the components last night and now here it is 5:45 AM and I have my ice cream maker running so that I can get the pie in the freezer and then serve it tonight. I have a feeling my partner is going to comment on all the noise when he gets up.
UGGGG. Now I see that the reserved lemon juice is added to the ice cream mixture just before you churn it. The recipe really should warn you that you need to reserve the juice from the first step all the way, hours later, until you are ready to churn the ice cream. Now I'm bummed because I missed reading that. Who would have thought that there would be an important element between chilling the mixture and churning it?!?!
STEVENPORTLAND, that is a bummer, but I'm sure it will be delicious regardless.
The reason for chilling the ice cream mixture before adding the lemon juice is because warm milk + lemon juice = cheese (it curdles).
StevenPortland - Thanks for pointing out the doubling of the salt. I'm fixing it now, and will also make it more obvious where to add the lemon juice (Steph is right that adding it with the zest can cause the hot milk to curdle!)
I think this is the recipe that will finally make me buy an ice cream maker!
Is there anyway to make this without an ice cream maker?
This was one of the first recipes I made with my new ice cream maker and everybody loved it. The best part was that you can make it the morning before a dinner party! Sure to share this recipe with everyone.