Blueberry Cream Cheese Pie
Indulge in the luscious, tangy-sweet delight of this Blueberry Cream Cheese Pie—a no-fuss dessert boasting layers of flavor and texture. A buttery graham cracker crust forms the perfect foundation for a silky, whipped cream cheese filling, while a vibrant homemade blueberry topping steals the show with its fresh, fruity essence. Ready in just 30 minutes of prep time, this easy-to-make pie is ideal for summertime gatherings, holiday tables, or anytime you crave a no-bake treat that’s both decadent and refreshing. Serve chilled for a creamy, melt-in-your-mouth experience that pairs perfectly with your morning coffee or as a show-stopping finale to dinner. This pie not only satisfies dessert lovers but also delivers a pop of natural color and flavor, perfect for potlucks and special occasions!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese (softened)
- 3 quarters cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 cups Fresh blueberries
- 0.5 cup Granulated sugar (for blueberry topping)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom and sides of a 9-inch pie dish. Use the bottom of a flat glass or measuring cup to press it firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Let it cool completely before adding the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the vanilla extract and continue to mix until combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Spread the cream cheese filling evenly into the cooled crust. Refrigerate for at least 2-3 hours to allow the filling to set.
In a small saucepan, combine the blueberries, 1/2 cup granulated sugar, and lemon juice over medium heat. Cook until the blueberries release their juices, about 5 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir it into the blueberry mixture and cook for another 2-3 minutes until thickened. Let it cool to room temperature.
Once the pie filling is set, spread the cooled blueberry topping evenly over the cream cheese layer.
Chill the pie for another 30 minutes before serving. Serve cold and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 38.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 120 mg | 3% | |
*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.
