Go Back
–+ servings
Print
A slice of berry pie with a creamy filling, topped with whipped cream, sits on stacked plates. The rest of the pie, inspired by classic blueberry pie recipes, is on a cake stand in the background, next to a cup of coffee.

Cream Cheese Blueberry Pie Recipe

Learn how to make a creamy and delicious cream cheese blueberry pie that’s perfect for any occasion.

Course desserts
Cuisine American
Keyword cream cheese blueberry pie
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes
Servings 10
Author momma lew

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

  1. Preheat the oven to 350 F. Gently spray a pie pan with baking spray. 
  2. 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.
  3. Poke the bottom of the crust multiple times with a fork to create vent holes. Cover the crust with a piece of parchment paper.
  4. 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.
  5. Remove the pie weights and parchment paper and continue baking for 10 minutes or until the crust is golden and baked.
  6. Once baked, remove from the oven and place onto a cooling rack to cool completely. 
  7. 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.
  8. 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. 

  9. 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.

  10. Take the pan off of the heat and whisk in the cornstarch until well incorporated. Let the mixture cool completely, about 30 minutes. 

  11. 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.
  12. Cover and place into the fridge to chill for at least 4 hours before serving. 

Recipe Notes

Keep any leftovers covered in the fridge. It’ll stay fresh for about 3–4 days (if it lasts that long!).