This crowd-pleaser is super easy and requires only minimal baking for the crust. The bottom layer is light and creamy and the top is sweet and fruity for a pie that’s sure to put a smile on everyone’s face!
Blueberry Cream Cheese Pie is lovely with fresh blueberries for a dessert you’ll want to make all summer long, but frozen blueberries make it perfect for year-round entertaining!
Why This Recipe is a Keeper!
Whenever I want to do something special for my husband, I make this pie. He loves blueberries in any way, shape, manner or form including my Blueberry Crumble Bars. Add cheesecake to the mix and he’s in heaven! Blueberry Cream Cheese Pie has become a staple at our house!
This summery dessert starts with a lightly baked graham cracker crust which is topped with a light, cream cheese layer followed by a simple sweetened blueberry layer with a touch of lemon.
Even people “on the fence” about cheesecake say it’s the best cheesecake they’ve ever had.
Best of all, it keeps very well in the refrigerator for two to three days–if you can resist it that long!
How to Make Blueberry Cream Cheese Pie:
Here’s everything you’ll need to make this pie recipe along with how to prep. See the recipe card below for the exact quantities.
- Graham Cracker Crumbs: Preground graham cracker crumbs are available in the baking section in most grocery stores. Using those is much easier than buying graham crackers and grinding them. If you only have graham crackers, you’ll need 17-18 square crackers for 1 ¼ cups graham cracker crumbs.
- Butter: I always use unsalted butter in baking and cooking but if salted is all you have, go ahead and use it for a light sweet-salty kick.
- Heavy Cream: I like to use heavy cream (also called heavy whipping cream) which has at least 36% milk fat because it whips faster and holds the whip better than whipping cream (also called light cream). Whipping (light) cream is a bit lighter with 30-35% milk fat.
- Lemon Juice: Fresh is always best!
- Start by making the graham cracker crust.
- Combine the crust ingredients and press into a 9-inch pie pan.
- Bake at 350 degrees for 8-10 minutes just to set and lightly toast the crust. Set that aside to cool.
- MAKE AHEAD: The crust can be baked and stored covered at room temperature for 1-2 days. For best results, the pie is best enjoyed with 1-2 days but will keep fully assembled in the refrigerator for 2-3 days.
- Make the cream cheese layer.
- Whip the heavy cream until stiff peaks form. Set aside.
- Combine the cream cheese and powdered sugar in a bowl and blend that together until it’s nice and creamy.
- Fold the whipped cream into the cheese and powdered sugar combination.
- Carefully spread that into the cooled graham cracker crust.
- Refrigerate until you’re ready to spread the blueberry layer over the top.
- Combine the water, lemon juice, sugar and cornstarch in a saucepan.
- Bring to a simmer and stir until smooth.
- Add the blueberries and cook until they begin to pop, release some of their juices and the sugar combination is no longer white.
- Let that cool to room temperature then pour it over the cream cheese layer and gently smooth the top.
- Refrigerate for at least 4 hours to cool and to set the blueberry layer.
- Garnish with fresh lemon zest and serve!
Chef Tips and Tricks:
- A measuring cup comes in handy to press the crumbs into the pie pan. The crumbs tend to stick to your fingers and you can cover more surface area that way.
- I love being able to use the whole package, the whole can, etc. of everything because I don’t like leftovers which I’m sure you don’t either. You can use the whole package of cream cheese but the first layer will be denser and more like cheesecake. You may need additional sugar so taste it and see if you like it. If you follow the recipe and use the called for 6 ounces, here are several ways to use the leftover cream cheese:
- Stir into saucy, cheesy pasta dishes such as macaroni and cheese.
- Stir into scrambled eggs or oatmeal.
- Stuff French toast.
- Stuff two chicken breasts along ham or prosciutto for a lovely dinner for two.
- Add to mashed potatoes.
- Spread it on a flour tortilla along with some jam or jelly, roll up, cut into slices for a great kid-friendly snack.
- For even more, check out this list on how to use up leftover cream cheese from Chowhound.
Frequently Asked Questions:
You can make this pie one day ahead of time. This pie keeps very well in the refrigerator for several days.
Sure can! This pie can be adapted for strawberries, raspberries, blackberries, a mixed berry blend or cherries.
Absolutely! Place the crust in a 9-inch pie pan, cover with parchment paper, fill with pie weights, dried beans or rice and bake at 375 degrees for 15 to 18 minutes or until lightly browned and no longer raw.
Yes! In fact, when I make this for personal chef clients, I use an oversized purchased graham cracker crust to save time. Simply follow the package directions for baking.
Love blueberries? You’ll love these, too!
- Massaged Kale Beet and Blueberry Salad with Honey Balsamic Dressing
- Summer Fruit Salad with Orange Vanilla Yogurt Dressing
- How to Bake an Apple Pie or Any Fruit Pie in Half the Time!
More berry delicious dessert recipes!
Get all my dessert recipes at: Dessert Recipes – From A Chef’s Kitchen
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Blueberry Cream Cheese Pie
For the Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup granulated sugar - scant
- 5 tablespoons butter - melted
Cream Cheese Layer
- ¾ cup heavy cream
- 6 ounces cream cheese - softened
- ¾ cup powdered sugar
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ cup water
- 3 tablespoons lemon juice - approximately 1 large lemon
- 3 cups fresh or frozen blueberries - approximately 18 ounces
- Lemon zest - for garnish if desired
For the Crust
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, sugar and butter in a bowl. Press into the bottom and sides of a 9-inch pie pan.
- Bake for 8-10 minutes or until lightly browned. Place on a rack to cool.
Cream Cheese Layer
- Whip the heavy cream in a bowl for 5-7 minutes or until stiff peaks form.
- In another bowl, combine the cream cheese and powdered sugar. Beat for 2 minutes or until smooth. Gently fold in whipped cream.
- Spread into the bottom of the cooled crust. Refrigerate.
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth.
- Stir in the blueberries and bring to a boil over medium heat. Cook for 2-3 minutes or until the blueberries release some of their juices and the sugar combination is no longer white.
- Remove from the heat and let cool to room temperature.
- Spread over the cream cheese layer and refrigerate 4-6 hours before serving.
- Garnish with lemon zest if desired.
- Can be adapted for strawberries, raspberries, blackberries, a mixed berry blend or cherries.
- To substitute a pastry crust, place the crust in a 9-inch pie pan, cover with parchment paper, fill with pie weights, dried beans or rice and bake at 375 degrees for 15 to 18 minutes or until lightly browned and no longer raw.
- Use an oversized purchased graham cracker crust to save time. Follow the package directions for baking.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.