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

Blueberry Cream Cheese Pie

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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!
Course Desserts
Cuisine American
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 8
Calories 392


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

  • 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.

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.


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.
  • 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.


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