Blueberry Cheese Pie
Indulge in the perfect blend of creamy, tangy, and sweet with this irresistible Blueberry Cheese Pie! Featuring a buttery graham cracker crust baked to golden perfection, this no-bake cheesecake-style filling is made with velvety cream cheese and light, fluffy whipped cream for a dreamy, airy texture. Topped with a luscious homemade blueberry compote infused with a hint of lemon, this dessert strikes the perfect balance between tart and sweet. Easy to prepare and requiring only a few hours of chilling, this show-stopping pie is the ultimate make-ahead treat for family gatherings, summer picnics, or holiday celebrations. Whether you're a cheesecake lover or a fruit pie enthusiast, this Blueberry Cheese Pie is sure to become your new favorite dessert. Perfect for those seeking a simple yet stunning dessert, it's a must-try recipe that delivers bold flavor and elegance in every bite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups blueberries
- 0.25 cups granulated sugar (for topping)
- 1 tablespoon cornstarch
- 0.25 cups water
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden and set. Allow it to cool completely.
While the crust cools, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cheesecake filling evenly over the cooled crust. Chill in the refrigerator for at least 2 hours to set.
For the blueberry topping, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice in a medium saucepan over medium heat.
Bring the mixture to a gentle boil, stirring constantly until it thickens and becomes glossy. Remove from heat and let it cool to room temperature.
Once the blueberry topping has cooled, spread it evenly over the chilled cheesecake layer.
Refrigerate the pie for an additional 1-2 hours, or until fully chilled and set.
Slice and serve the Blueberry Cheese Pie. Enjoy!
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 243.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 609 mg | 13% | |
*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.
