This easy recipe for a cream cheese blueberry pie is perfect for any occasion! With a few simple ingredients such as fresh blueberries and a cream cheese filling, you can have a delicious and decadent pie ready to serve in no time.
Looking for a dessert that’s easy to make and sure to impress your guests’ taste buds? This cream cheese blueberry pie recipe is perfect for you!
With a few simple ingredients, you can have a delicious and decadent pie ready to serve in no time, with just the right amount of sweetness.
Flaky pie crust is a store-bought refrigerated dough that is baked to golden perfection. The filling is a layer of sweet yet tart, a creamy cheesecake mixture and a layer of fresh blueberry sauce.
This is the perfect dessert to make during blueberry season. Enjoy this summery dessert at your next BBQ!
This easy cream cheese blueberry pie recipe is the perfect way to show off your baking skills. And the best part? It only takes about 30 minutes from start to finish!
Whether you’re serving a large crowd or just your family, this blueberry cheesecake pie will be a hit.
How to Make a Delicious Blueberry Cream Cheese Pie
Ingredients
Crust: 1 package pre-made pie crust or use your favorite pie crust recipe instead.
Cream filling:
16 oz cream cheese (for best results, use full fat cream cheese)
⅓ c sugar
3 ½ Tbs heavy cream
3 Tbs sour cream or plain greek yogurt
1 tsp lime juice
1 tsp vanilla extract
¼ tsp salt
2 tbs cornstarch
Blueberry topping:
3 ½ cup blueberries
⅓ cup sugar
⅓ cup lemon juice
¼ tsp salt
1 tsp vanilla
2 ½ Tbs cornstarch
Instructions
*See the recipe card for a printable version of this recipe.
Heat oven 350 F. Gently spray a 9-inch pie plate with baking spray.
Start by making the crust. Unroll one pie crust and press it into the pie dish.
Cut off any excess crust from the top of the pan and crimp edges.
Poke the bottom of the crust multiple times with a fork to create vent holes.
Line 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 brown and baked.
Once baked, remove from the oven and place onto a cooling rack to cool completely.
To make this a no bake blueberry cream pie you can use a pie shell or a graham cracker pie crust.
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 or you can use an electric mixer and a large bowl.
Beat together on high speed for 2 minutes to ensure the cream cheese mixture is smooth and creamy and that no cream cheese lumps remain. Be sure to scrape the sides of the bowl down intermittently.
If at the end of making the cheesecake filling, there are still cream cheese lumps, simply press them against the side of the bowl with a rubber spatula or wooden spoon to disperse them.
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 filling, 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 corn starch until well incorporated. Let the mixture cool completely, about 30 minutes.
Once the crust and the blueberry topping have cooled, spoon the cream cheese layer into the crust and smooth it out. Top wth the blueberry layer and smooth it out.
Cover with plastic wrap and place into the fridge to chill for at least 4 hours before serving.
Serve with whipped cream.
How to Store Your Pie:
Pie may be stored covered in the fridge for up to 5 days.
This recipe is so easy and quick with either fresh or frozen blueberries. If you’re using the former, be sure to let them thaw completely before draining off any excess water!
Blind baking a pie crust is when you bake the crust without any filling. This is done to help the crust keep its shape and to prevent it from getting soggy.
If you are looking for a similar recipe, try these delicious recipes:
Favorite Recipes Using Blueberries
Blueberry Pie Recipe
Lemon Blueberry Cheesecake Bars Recipe
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Easy Cream Cheese Blueberry Pie Recipe
Ingredients
- Crust:
- 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.
Notes
How to Store Your Pie:
Pie may be stored covered in the fridge for up to 5 days.
Can I Use Frozen Blueberries?
This recipe is so easy and quick with either fresh or frozen blueberries. If you're using the former, be sure to let them thaw completely before draining off any excess water!
What does it mean to blind bake a pie crust?
Blind baking a pie crust is when you bake the crust without any filling. This is done to help the crust keep its shape and to prevent it from getting soggy.