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blueberry cheese pie

Blueberry Cheese Pie

Charlotte Miller
Blueberry cheese pie is a delightful dessert that combines creamy cheese filling with a sweet blueberry topping, all sitting on a buttery graham cracker crust. Perfect for summer gatherings or any occasion, this pie offers refreshing flavors and easy preparation.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling time 8 minutes
Total Time 8 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tablespoons unsalted butter melted

Cheese Filling

  • 8 ounces cream cheese softened, full-fat
  • 0.5 cup heavy cream
  • 0.75 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice

Blueberry Topping

  • 2 cups blueberries fresh or frozen
  • 0.5 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
  • Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 15 minutes, then let cool completely.

Make the Cheese Filling

  • Whip the heavy cream until stiff peaks form. In a separate bowl, beat softened cream cheese until smooth.
  • Gradually add confectioners' sugar, vanilla extract, and lemon juice to the cream cheese, mixing until combined.
  • Gently fold in the whipped cream until evenly incorporated. Spread the filling into the cooled crust.

Prepare the Blueberry Topping

  • In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and coats the back of a spoon.
  • Remove from heat and stir in butter for a glossy finish. Let the topping cool slightly, then spread over the cheese filling.

Chill and Serve

  • Cover the pie and refrigerate for at least 8 hours to set. Serve chilled with optional whipped cream or ice cream.

Notes

  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Use fresh or frozen blueberries; do not thaw frozen berries before cooking.
  • Store leftovers in the fridge for 3-5 days or freeze for 1-2 months.
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