(No Bake) Blueberries & Cream Pie

Servings: 12

For the Graham Cracker Crust Layer:

• 1 1/2 cup Graham Cracker Crumbs, usually 1 package
• 1/2 cup Melted Butter

For the Cream Cheese Layer:

• 8 oz Cream Cheese
• 1/3 cup Heavy Cream
• 1 tsp. Ground Cinnamon
• 1/3 cup Plain Greek Yogurt
• 1/4 cup Maple Syrup

For the Blueberry Layer:

• Vita Ice Acai Blueberry Pomegranate Naturally Flavored Sparkling Water, for serving
• 4 cups Fresh or Frozen Blueberries
• 1/4 cup Granulated Cane Sugar
• Juice and Zest of 1 Lemon
• 1/2 cup Water
• 3 tbsp. Flour

For the Graham Cracker Crust Layer:

1. Lightly grease an 8x8" baking dish with olive oil or butter.
2. In a large bowl, combine the crushed graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated in the melted butter. Transfer into the prepared dish, then pat down with your hands for an even surface. Place in the fridge until firm, about 10 minutes.

For the Cream Cheese Layer:

1. In the bowl of a stand mixer, beat the cream cheese until smooth with the whisk attachment, about 2 minutes.
2. Add the remaining ingredients to whisk until smooth and fluffy, about 2-3 more minutes.
3. Transfer the mixture into the dish on top of the graham cracker, carefully spreading with a spatula to create an even surface without picking up graham cracker crumbs. Place back in the fridge while you make the blueberry layer.

For the Blueberry Layer:

1. In a large saucepan, stir all ingredients together. Bring to a boil, then simmer for 5-6 minutes, or until slightly thickened and blueberries are tender.
2. Allow the mixture to cool for 5 minutes before adding on top of the cream cheese layer.
3. Let the pie chill in the fridge for 1-2 hours, or until set and firm. Top with whipped cream and enjoy with Vita Ice Acai Blueberry Pomegranate Naturally Flavored Sparkling Water for a complimentary, refreshing drink!