Blueberries Cream Cheese Pie
Indulge in the luscious, no-fail decadence of this Blueberries Cream Cheese Pie—a dessert that marries buttery graham cracker crust, velvety cream cheese filling, and a sweet-tart blueberry topping. Perfect for any occasion, this impressive pie features a dreamy combination of flavors and textures that will wow your taste buds. Made with soft cream cheese, freshly whipped cream, and a homemade blueberry compote, it strikes the perfect balance of creamy, fruity, and refreshing. With only 25 minutes of prep time and straightforward instructions, this dessert is as easy to make as it is delightful to eat. Serve it chilled for a show-stopping finale to your meal, whether you're hosting a summer picnic or a holiday gathering.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 0.75 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 0.3 cups granulated sugar (for blueberry topping)
- 1.5 tablespoons cornstarch
- 0.5 cups water
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 0.25 cups of granulated sugar together. Add the melted butter and stir until the mixture resembles wet sand.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand or stand mixer until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until well combined.
Spread the cream cheese filling evenly into the cooled crust, smoothing the top with a spatula. Refrigerate the pie for at least 2 hours to allow the filling to set.
While the pie sets, prepare the blueberry topping. In a small saucepan, combine the blueberries, 0.3 cups of granulated sugar, cornstarch, water, and lemon juice.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken and the blueberries break down slightly, about 5-7 minutes. Remove from heat and let the sauce cool completely.
Once the pie is chilled and set, spoon the blueberry topping evenly over the cream cheese filling.
Refrigerate the assembled pie for an additional 1-2 hours before serving. Slice and enjoy!
Nutrition Facts
Calories |
4721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 196.9 g | 985% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 314% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 259.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
