Blueberry Cream Cheese Pie

FROM A CHEF'S KITCHEN

This Blueberry Cream Cheese Pie's bottom layer is light and creamy and the top is sweet and fruity for a pie you'll want to make all summer long!

Ingredients:

Pie Crust

Whip the heavy cream for 5-7 minutes. Beat cream cheese and powdered sugar until smooth.

Cream Cheese

Bring blueberries, sugar, cornstarch, water and lemon juice to a boil. Cook for 2-3 minutes.

Spread over the cream cheese layer and refrigerate for 4-6 hours. Serve and ENJOY!

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Raspberry Ricotta Cake with Almonds

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Blueberry Cream Cheese Pie

This Blueberry Cream Cheese Pie's bottom layer is light and creamy and the top is sweet and fruity for a pie you'll want to make all summer long!

Ingredients:

Graham Crackers Sugar Heavy Cream Cream Cheese Cornstarch Blueberries Lemon Juice

Pie Crust

Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into the bottom and sides of a pie pan. Bake for 8-10 minutes.

Whip the heavy cream for 5-7 minutes. Beat cream cheese and powdered sugar until smooth.

Prepare Filling

Cream Cheese

Gently fold whipped cream into cream cheese mixture. Spread into the bottom of the cooled crust and refrigerate.

Bring blueberries, sugar, cornstarch, water and lemon juice to a boil. Cook for 2-3 minutes.

Blueberries

Spread over the cream cheese layer and refrigerate for 4-6 hours. Serve and ENJOY!

Get the recipe!

Raspberry Ricotta Cake with Almonds

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