Mix 1 1/2 cups graham cracker crumbs with melted butter and 2 tablespoons sugar in a medium bowl. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. I use the bottom of a measuring cup to pack it down tight — this prevents a crumbly crust.

Beat 8 ounces softened cream cheese and 1/2 cup powdered sugar together with an electric mixer for 2-3 minutes until super fluffy. Add 1 teaspoon vanilla extract and mix for another 30 seconds. Overbeating here won't hurt, so don't worry.

In a separate, clean bowl, whip 1 cup heavy whipping cream on high speed for about 2-3 minutes until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture with a rubber spatula until no white streaks remain. This no bake blueberry cream pie filling should look cloud-like and airy at this point.

Spoon the filling into your crust and smooth the top with an offset spatula. Pop it into the fridge for at least 3 hours, though overnight is honestly better because the flavors develop more. I usually make mine in the morning and serve it that evening — works perfectly.

While the pie chills, combine 1 cup fresh blueberries with 2 tablespoons honey and 1/4 teaspoon agar-agar powder in a small saucepan. Cook over medium-low heat for 3-4 minutes, stirring gently until the berries soften slightly and the mixture looks glossy. Let it cool completely before topping the pie.

Swirl or spread the blueberry topping over your chilled pie when you're ready to serve. It'll look gorgeous with that jewel-toned berry glaze, and guests always ask what bakery you ordered from — the secret is it's homemade.