Delicious No Bake Mini Wild Blueberry Cream Pies, Just in Time for Summer


I have a vague memory of a cake my mom used to make when I was a kid. It’s one of those food memories where you can remember the taste so well, but you have no idea how it was made or even all of the ingredients.

Mini Wild Blueberry Cream Pies

My Grandma called it ‘Depression Cake.’ From what I understand the name came about because during the Great Depression dessert was a luxury for most families. My Grandma made this cake for my Mom because it was the cheapest way to make dessert without using eggs, butter or sugar. Heck, she didn’t even have to turn on the oven! The cake consisted of layers of graham crackers, chocolate pudding, and sliced bananas. It was set in the fridge until the graham crackers got really soft and cake-like when you sliced it. The topping included fresh whipped cream, which my Grandma made from the cream found on top of her bottled milk.

Believe it or not, Depression Cake is still popular today. Now it’s called Icebox Cake. Even though I haven’t had my mom’s version for over 20 years, I still think back to that cake fondly and it’s my inspiration for this delicious recipe.

Wild Blueberry Cream Pie

I absolutely adore a no-bake dessert, especially one that doesn’t feel lacking in any way. Sometimes when we remake a favorite recipe we tend to think the original is always better. That’s not the case with these Mini Wild Blueberry Cream Pies. They are decadent and creamy with a ton of refreshing and fruity Wild Blueberry flavor.

I really love everything about this dessert. It combines the ease of no-bake with my love for a cold, refreshing dessert. It even has built-in portion control! What more can you ask for?

Although similar to an Icebox Cake because it comes together in the fridge, these little pies are much more flavorful and decadent than my inspiration. I’ve replaced pudding and bananas with homemade whipped cream that’s been folded into a creamy Mascarpone cheese and Greek yogurt base. The base is then gently mixed with naturally sweet and super refreshing frozen Wild Blueberries. The combination is divine, not to mention nutrient-rich. You’re getting the added benefit of protein from the Greek yogurt and of course the antioxidant goodness of the Wild Blueberries. It’s also low in refined sugar. I used a mere two tablespoons of confectioner’s sugar in the entire recipe!

Wild Blueberry Cream Pie Mix

Another great aspect of this recipe is the simple no-bake crust, which also happens to be gluten free. You’ll need just three ingredients to whip up the perfect base for these creamy little Wild Blueberry pies!

No Bake Wild Blueberry Cream Pies

Here’s how I made it:

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Mini Wild Blueberry Cream Pies

For the Crust:

1 cup Medjool dates

1 cup chopped walnuts

½ cup fresh rolled oat

1/8 tsp sea salt


For the Filling:

2 cups frozen Wild Blueberries

1 cup whipping cream

2 teaspoons vanilla extract, divided

2 Tbsp Confectioner’s sugar

8 oz Mascarpone cheese

8 oz Greek Yogurt

Place cupcake liners into a 12-count cupcake tin. Set aside.

Using your food processor, combine the dates, walnuts, oats and salt and process until a coarse sand-like texture forms. You should be able to squeeze the mixture in your hand and have it stick together. Once ready, place about one tablespoon of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside.

Using a hand or stand mixer, make the filling by first whipping the cream. Once small peaks form, add the confectioner’s sugar and 1 tsp. vanilla and whip again on low until combined. Remove cream from the mixer bowl and set aside. To the bowl add the mascarpone cheese, Greek yogurt, and 1 tsp. vanilla. Whip until well combined. Once well combined, fold in the whipped cream and the frozen Wild Blueberries using a silicone spatula working from the bottom of the bowl and combine well.

Scoop out enough filling to fill each cupcake tin (you may have a bit left over). Place in freezer until ready to eat, allowing 10-15 minutes to thaw. Store leftover pies in the freezer.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

6 thoughts on “Delicious No Bake Mini Wild Blueberry Cream Pies, Just in Time for Summer

  1. cath

    because i don’t have marcaspone im wondering what is the recipe for Grandmas original version version using bananas and pudding?

  2. lorraine

    I recently returned from Kennebunkport Maine, so I still have blueberries and lobster on the brain. After seeing the published article on “Depression Cake” No Bake Dessert now, “Mini Wild Blueberry Cream Pies” I couldn’t resist making them last night.
    OMG! the Best! Fresh, light, creamy and so yum….
    I brought them to work today to share, seriously I believe I’ve given out the recipe 10 times. The crust is amazing and now a staple of mine to use on almost anything! They were so easy and enjoyable to make – Thank you for sharing.

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