Cream Cheese Blueberry Pie That’s Creamy, Delicious, and Easy to Make
Cream cheese blueberry pie is the ultimate creamy, delicious dessert that’s surprisingly easy to make.
The combination of the tangy cream cheese and the fresh blueberry topping is so satisfying, you’ll want to keep this dessert recipe on repeat.
With a smooth, rich cream cheese layer topped with sweet, juicy blueberries, every bite feels like pure comfort without a lot of effort in the kitchen.
This pie looks impressive enough for a party but is simple enough to whip up on a weeknight when you’re craving something sweet.
Making a blueberry pie with cream cheese is easier than you’d think! Be sure to scroll down to the recipe card so you can print out all the details and have it handy when you’re ready to bake!
You’ll start by blind baking a pie crust until it’s nice and golden. Blind baking the crust is key! It keeps the crust from getting soggy under the creamy filling.
While that cools, mix up a creamy filling with cream cheese, sugar, heavy cream, sour cream, lime juice, and a little vanilla — it turns out so smooth and rich.
For the creamiest flavor be sure to use softened full-fat cream cheese.
Then you’ll cook fresh blueberries with sugar and lemon juice on the stovetop until they break down and thicken up into a sweet topping.
Cool everything completely — the crust, the cream cheese layer, and the blueberry topping — before assembling. If anything is warm, the pie can get runny.
Then spread the cream cheese layer into the crust, top it with the blueberry mixture, and pop it in the fridge to chill.
Chill the pie for at least 4 hours (or overnight) to help it set up perfectly and make it easier to slice – trust me, it’s totally worth the wait!
Definitely! This pie actually gets better as it sits. You can make it a day ahead and just keep it chilled until you’re ready to serve.
Freezing isn’t recommended because the cream cheese filling can change texture once it thaws. It’s best enjoyed fresh from the fridge.
You can swap in lemon juice — it adds that same bright pop of flavor to balance the creamy filling.
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Be sure to check out these other delicious blueberry recipes as well!
- There’s nothing more classic than a homemade blueberry pie with a flaky crust and juicy berry filling.
- From traditional styles to fun twists, there are so many blueberry pie recipes you can try for any occasion.
- Looking for the best way to eat frozen blueberries? Use them straight from the freezer in easy, tasty recipes — no thawing required!
Cream Cheese Blueberry Pie Recipe
Ingredients
- 1 package pre made pie crust
Cheesecake Filling:
- 16 oz cream cheese
- ⅓ c sugar
- 3 ½ Tbs heavy cream
- 3 Tbs sour cream
- 1 tsp lime juice
- 1 tsp vanilla
- ¼ tsp salt
- 2 tbs cornstarch
Blueberry Topping:
- 3 ½ c frozen blueberries thawed
- ⅓ c sugar
- ⅓ c lemon juice
- ¼ tsp salt
- 1 tsp vanilla
- 2 ½ Tbs cornstarch
Instructions
- Preheat the oven to 350 F. Gently spray a pie pan with baking spray.
- Start by making the crust. Unroll one pie crust and press it into the pie pan. Cut off any excess crust from the top of the pan.
- Poke the bottom of the crust multiple times with a fork to create vent holes. Cover the crust with a piece of parchment paper.
- Place pie weights, dry beans, dry rice or dry lentils on top of the parchment to weigh it down. Blind bake the crust for 15 minutes.
- Remove the pie weights and parchment paper and continue baking for 10 minutes or until the crust is golden and baked.
- Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the crust is cooling, make the cheesecake filling. Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is smooth and creamy and that no cream cheese lumps remain.
- Be sure to scrape the sides of the bowl down intermittently. Add in the heavy cream, sour cream, lime juice, vanilla and salt and beat together for 1 minute. Lastly, add in the cornstarch and beat together until incorporated.
- To make the blueberry topping, add all of the ingredients except the cornstarch to a medium saucepan. Place the pan over medium heat. Bring the mixture to a boil then reduce to a simmer. Let the mixture simmer, stirring intermittently, for 8-10 minutes or until the blueberries have begun to break down and the mixture has reduced somewhat.
- Take the pan off of the heat and whisk in the cornstarch until well incorporated. Let the mixture cool completely, about 30 minutes.
- Once the crust and the blueberry topping have cooled, spoon the cheesecake filling into the crust and smooth out. Top wth the blueberry layer and smooth it out.
- Cover and place into the fridge to chill for at least 4 hours before serving.
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