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Blueberry Cream Cheese Pie Recipe

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4.4 from 6 reviews

A refreshing Blueberry Cream Cheese Pie with a buttery graham cracker crust, creamy whipped cream and cream cheese filling, topped with a luscious homemade blueberry topping. This no-bake filling pie is chilled to perfection, making it a delightful dessert for any occasion.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar (firmly packed)
  • 7 Tablespoons salted butter (melted but not hot to the touch)

Blueberry Topping

  • ⅓ cup granulated sugar
  • 1 teaspoon cornstarch
  • 2 cups fresh blueberries (divided)
  • 2 Tablespoons lemon juice
  • ½ Tablespoon salted butter

Cream Cheese Filling

  • 1 cup heavy whipping cream (very cold)
  • 8 oz cream cheese (softened)
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the crust: Preheat oven to 350F (175C). In a large bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until crumbs are moistened. Press firmly into a 9” (23cm) pie plate. Bake for 10-13 minutes until edges darken slightly. Remove and cool completely.
  2. Prepare the blueberry topping: In a medium saucepan, whisk granulated sugar and cornstarch. Add 1 cup blueberries and lemon juice, stir to coat. Cook over medium-low heat, stirring constantly until blueberries soften and mixture thickens, leaving trails when stirred. Remove from heat, stir in remaining blueberries and butter until melted. Cool completely.
  3. Prepare the cream cheese filling: Beat cold heavy cream with mixer on medium-low for 30 seconds, then on high until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold whipped cream into cream cheese mixture until uniform without deflating.
  4. Assemble the pie: Spread cream cheese filling evenly into cooled crust. Pour cooled blueberry topping over filling, spreading mostly in center leaving edges visible. Cover with plastic wrap and refrigerate at least 4 hours before serving.

Notes

  • Ensure the crust is completely cooled before filling to prevent melting the cream cheese mixture.
  • Use very cold heavy cream for best whipping results.
  • Do not overmix when folding whipped cream into cream cheese to keep it light and fluffy.
  • Chill the pie for at least 4 hours to allow flavors to meld and filling to set.
  • Use fresh blueberries for the best flavor; frozen can be used but may affect texture.

Find it online: https://familyhomemeals.com/blueberry-cream-cheese-pie-recipe/