Description
This Blueberry Cream Cheese Pie is a refreshing, no-bake (or lightly baked) dessert combining a creamy cheesecake-style filling with a bright, summery blueberry topping. Elegant, fruity, and perfect for warm-weather gatherings or a sweet but light treat.
Ingredients
For the Crust
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons (85 g) unsalted butter, melted
For the Cream Cheese Filling
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8–12 oz (225–340 g) cream cheese, softened
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¾ cup powdered/confectioners’ sugar
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1 teaspoon vanilla extract
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1 cup (237 ml) heavy whipping cream, very cold, whipped to soft peaks
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1 teaspoon lemon juice (optional)
For the Blueberry Topping
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2–2¼ cups fresh or frozen blueberries
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2 teaspoons cornstarch
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2 teaspoons lemon juice (or more, to taste)
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2 tablespoons granulated sugar (adjust as needed)
Optional Garnishes
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Whipped cream
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Extra fresh blueberries
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Lemon zest
Instructions
1. Make the Crust
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Mix graham cracker crumbs with sugar.
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Stir in melted butter until well combined. Press into the bottom (and optionally up the sides) of a 9″ pie pan.
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Chill while preparing the filling (or bake briefly for a firmer crust).
2. Prepare the Cream Cheese Filling
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Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
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In another bowl, whip the cold heavy cream to soft peaks.
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Gently fold the whipped cream into the cream cheese mixture. Optionally add lemon juice.
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Spread filling evenly over the chilled crust.
3. Make the Blueberry Topping
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In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
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Cook over medium heat, stirring, until blueberries break down and mixture thickens.
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Remove from heat and let cool to room temperature.
4. Assemble the Pie
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Spoon the cooled blueberry topping over the cream cheese layer (swirl or smooth as desired).
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Cover and refrigerate for at least 4 hours or overnight for full setting.
5. Serve
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Top with whipped cream, extra blueberries, or lemon zest if desired.
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Use a sharp knife dipped in hot water (then wiped dry) for clean slices.
Notes
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Ensure cream cheese is very soft and whipped cream is cold for a light, airy texture.
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Cooling the blueberry topping prevents the filling from melting.
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Chill long enough — 4+ hours ensures the pie sets properly for clean slicing.
Nutrition
- Calories: 250kcal
- Sugar: 18g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g