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    Home » Recipes » Desserts

    By Carol Published: Jun 5, 2021 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Blueberry Cream Cheese Pie

    Jump to Recipe
    5 from 5 votes
    1 hour

    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!

    Photo of a slice of Blueberry Cream Cheese Pie on a white plate.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Blueberry Cream Cheese Pie:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Double it for a Crowd!
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Love blueberries? You'll love these, too!
    • More berry delicious dessert recipes!
    • Blueberry Cream Cheese Pie
      • Equipment
      • Ingredients  1x2x3x
        • For the Crust
        • Cream Cheese Layer
        • Blueberry Layer
      • Instructions 
        • For the Crust
        • Cream Cheese Layer
        • Blueberry Layer
      • Notes
      • Nutrition

    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!

    Blueberry Cream Cheese Pie on striped towel with blueberries scattered about.

    How to Make Blueberry Cream Cheese Pie:

    Recipe Ingredients:

    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.

    Photo of ingredients for graham cracker crust in glass bowls.
    Photo of ingredients for cream cheese layer in glass bowls.
    Photo of ingredients for Blueberry Cream Cheese Pie in glass bowls.

    Ingredient Notes:

    • 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!

    Step-By-Step Instructions:

    • 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.
    Process photo of unbaked graham cracker crust.
    Process photo of baked graham cracker crust.
    • 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.
    Process photo of whipped cream and cream cheese in glass bowls.
    Process photo of cream cheese and whipped cream being folded together.
    • Carefully spread that into the cooled graham cracker crust.
    • Refrigerate until you're ready to spread the blueberry layer over the top.
    Photo of cream cheese layer for Blueberry Cream Cheese Pie.
    • 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.
    Process photo of blueberries in stainless steel saucepan.
    Process photo of finished Blueberry Cream Cheese Pie.
    • Garnish with fresh lemon zest and serve!
    Photo of a whole Blueberry Cream Cheese Pie on blue-striped towel.

    Double it for a Crowd!

    Another reason to love this blueberry cream cheese pie recipe is it is easily doubled for a crowd in a 13 x 9-inch baking dish. You will need to bake the crust just a little longer but when it is lightly toasted, it's ready!

    Photo of Blueberry Cream Cheese Pie on white background with pieces cut and one on white plate.
    Close-up photo of a piece ofd Blueberry Cream Cheese Pie on white plate.

    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:

    How far ahead can I make this blueberry pie?

    You can make this pie one day ahead of time. This pie keeps very well in the refrigerator for several days.

    Can I use other fruit besides blueberries?

    Sure can! This pie can be adapted for strawberries, raspberries, blackberries, a mixed berry blend or cherries.

    Can I use a pastry crust instead?

    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.

    Can I use a purchased graham cracker crust?

    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!

    • Blueberry Crumble Bars
    • Grilled Pound Cake with Balsamic Strawberries and Mascarpone Cream
    • Raspberry Ricotta Cake with Almonds
    • Easy Raspberry Coffee Cake

    Get all my dessert recipes at: Dessert Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Photo of a slice of Blueberry Cream Cheese Pie on a white plate.

    Blueberry Cream Cheese Pie

    5 from 5 votes
    By: Carol | From A Chef's Kitchen
    Blueberry Cream Cheese Pie is super easy and only requires minimal baking for the crust. The bottom layer is light and creamy and the top is sweet and fruity for a pie you'll want to make all summer long!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 45 mins
    Cook Time 15 mins
    Total Time 1 hr
    Course Desserts
    Cuisine American
    Servings 8
    Calories 392 kcal

    Equipment

    • Pie Pans
    • Glass Mixing Bowls
    • Hand Mixer
    • Saucepan
    • Citrus Juicer
    • Zester Grater

    Ingredients
      

    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

    Blueberry Layer

    • 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

    Instructions
     

    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.

    Blueberry Layer

    • 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.

    Notes

    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.
    SUBSTITUTIONS:
    • 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.
     
    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.
    DOUBLE FOR A CROWD!  Easily doubled for a crowd in a 13 x 9-inch baking dish. You will need to bake the crust just a little longer but when it is lightly toasted, it's ready!

    Nutrition

    Serving: 1 | Calories: 392kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 175mg | Potassium: 131mg | Fiber: 2g | Sugar: 44g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Desserts

    Reader Interactions

    Comments

    1. Candice says

      September 07, 2021 at 7:31 pm

      5 stars
      Wow, this recipe was both easy and delicious - our guests were oohing and aaaahing over this one, each of us having nostalgic memories of these flavours from childhood. A modern twist on an old classic.

      I followed the recipe almost exactly as written with a few small mods; I added a pinch of ground ginger to the graham crust, and and a squeeze of lime to the blueberries for a punchier citrus flavour. With or without, this was awesome, and will definitely be making again.

      Thanks for sharing, and YUM!

      Reply
      • Carol says

        September 08, 2021 at 8:32 am

        Hi, Candice, Thanks so very much and so glad everyone enjoyed! This pie quickly became a favorite of ours, too! Thanks again!

        Reply
    2. Barb Podawiltz says

      July 09, 2021 at 7:28 pm

      I've made this twice in the past several weeks for two different groups of people. It was decided by all it's the best cheesecake they'd ever eaten. I think the fact that it was not too dense or too sweet, the crust was the perfect base for it, and the lemon zest added the perfect citrusy flavor to balance the sweetness of the berries. It's a new family (and friend) favorite!

      Reply
      • Carol says

        July 10, 2021 at 8:34 am

        Thanks so much, Barb! Glad everyone at both get-togethers enjoyed! It became a fast favorite here, too! Thanks again!

        Reply
    3. Barb Podawiltz says

      June 08, 2021 at 7:40 am

      I haven't made this yet, but I have had the privilege of eating one that Carol made and I can't say how excited I am to be able to make this for my family and friends. I'm honestly not a cheese cake fan - except for this one. It is light, not too sweet, and absolutely delicious. Thanks, Carol for sharing this recipe!

      Reply
      • Carol says

        June 08, 2021 at 8:32 am

        Hi, Barb, Thanks so very much! The fact that this is not too sweet is one of the things I love most about this pie! One would think with all the sugar that it would be, but with the blueberries and lemon juice, it all works perfectly together. Thanks again!

        Reply

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