Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl—you want the texture of wet sand that holds together when you squeeze it. Press this firmly into a 9-inch pie dish, taking extra time on the corners and edges so your crust doesn't crumble when you slice it later.

Beat softened cream cheese and powdered sugar for exactly two minutes until fluffy and pale, because rushing this step leaves lumps that won't blend with the condensed milk later. Add vanilla extract and stir just until combined—I learned this the hard way when over-mixing changed the whole texture.

Gently fold in the condensed milk using a rubber spatula with slow, deliberate strokes from the bottom of the bowl upward. This is where the no bake blueberry cream pie recipe shows its strength: that sweet, thick base that never needs heat.

Whisk the agar agar powder into lemon juice separately for 30 seconds—this dissolves it so you don't get gritty pockets in your filling. Fold this mixture into the cream cheese base using the same gentle upward motion, working around the bowl twice to distribute it evenly.

Add fresh blueberries and fold gently just three times, because every stir risks crushing them into juice and losing that visual pop when people bite in. Pour the entire filling onto your pressed crust and spread it level with the back of a spoon.

Top with coconut whipped cream and a light dusting of cinnamon, then slide the whole no bake cream pie into the refrigerator for 24 hours minimum. I know that feels like forever, but those hours are when the agar agar sets and creates that clean slice everyone photographs.