Blueberry Cream Cheese Pie Recipe

Introduction

This Blueberry Cream Cheese Pie is a delightful no-bake dessert that combines a crisp graham cracker crust with a smooth, creamy filling and a bright, fruity blueberry topping. Its balance of flavors and textures makes it a perfect treat for any occasion.

Ingredients

• 2 teaspoons cornstarch
• 2 teaspoons lemon juice
• 2 and 1/4 cups (around 315g) fresh or frozen blueberries (do not thaw)
• 2 Tablespoons (25g) granulated sugar
• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted
• 1 cup (240ml) cold heavy cream
• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• Optional for topping: homemade whipped cream

Instructions

1. Step 1: Mix the cornstarch and lemon juice in a small bowl until dissolved. Warm blueberries and sugar together over medium heat in a saucepan for 3 minutes, stirring occasionally. Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool completely, transferring to a bowl to speed cooling if needed.
2. Step 2: Preheat the oven to 350°F (177°C).
3. Step 3: If using whole graham crackers, grind them into fine crumbs with a food processor or blender. Stir crumbs and 1/4 cup sugar together in a bowl, then add melted butter. Press mixture evenly into an ungreased 9-inch pie dish, pressing gently to form a compact crust.
4. Step 4: Bake the crust for 15 minutes. Remove from oven and cool for 15 minutes.
5. Step 5: Whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
6. Step 6: Beat the cream cheese on medium speed until smooth. Add confectioners’ sugar, vanilla, and lemon juice; beat until fully combined and smooth.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture with a spatula until combined, taking care not to deflate the cream.
8. Step 8: Spread the cream cheese filling evenly into the cooled crust. Smooth the top with an offset spatula.
9. Step 9: Spoon the cooled blueberry topping evenly over the filling.
10. Step 10: Cover the pie and refrigerate for at least 8 hours, up to 2 days, to allow it to set. The pie can also be frozen for up to 3 months; thaw in the refrigerator before serving.
11. Step 11: Optionally garnish with whipped cream before serving. Use a clean, sharp knife for neat slices, wiping it between cuts.

Tips & Variations

• To avoid a too-hard crust, gently pat the graham cracker mixture into the pie dish without pressing too firmly.
• Use fresh blueberries for best flavor, but frozen work well too without thawing first to preserve texture.
• For added flavor, stir a teaspoon of lemon zest into the cream cheese filling.
• Try topping the pie with toasted almonds or a drizzle of honey for extra texture and sweetness.

Storage

Store leftover pie covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw in the refrigerator before serving. If adding whipped cream topping, keep the pie refrigerated and consume within a day for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing first. Cooking them with sugar and cornstarch helps break them down and creates the perfect topping consistency.

Do I need to bake the crust?

Baking the crust helps it firm up and prevents it from becoming soggy, but if you prefer, you can chill the crust instead for a no-bake version, though the texture may be softer.

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This Blueberry Cream Cheese Pie features a buttery graham cracker crust filled with a luscious cream cheese and whipped cream filling, topped with a homemade blueberry topping. It’s a no-bake filling pie that combines creamy texture with fresh fruit flavors, perfect for a refreshing dessert that sets beautifully in the refrigerator.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blueberry Topping

• 2 teaspoons cornstarch
• 2 teaspoons lemon juice
• 2 and 1/4 cups (around 315g) fresh or frozen blueberries (do not thaw)
• 2 Tablespoons (25g) granulated sugar

Crust

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted

Filling

• 1 cup (240ml) cold heavy cream
• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice

Optional Topping

• Homemade whipped cream

Instructions

1. Prepare the blueberry topping: Mix the cornstarch and lemon juice together in a small bowl until the cornstarch is dissolved. Warm the blueberries and granulated sugar in a small saucepan over medium heat for 3 minutes, stirring occasionally to help them thaw or release juices. Stir in the cornstarch mixture and cook for an additional 2 minutes while the topping thickens. Remove from heat and transfer to a bowl to cool completely at room temperature or refrigerate to speed cooling.
2. Preheat the oven: Set the oven to 350°F (177°C) to prepare for baking the crust.
3. Make the crust: If using whole graham crackers, process them into fine crumbs. In a medium bowl, combine the graham cracker crumbs with granulated sugar, then stir in melted butter until the mixture is thick and sandy. Press the crumbs into an ungreased 9-inch pie dish, forming a compact crust along the bottom and sides without packing too hard. Bake for 15 minutes, then remove and let cool for 15 minutes.
4. Make the filling: Whip the cold heavy cream using a mixer on medium-high speed until stiff peaks form, about 4 minutes, and set aside. Beat the cream cheese on medium speed until smooth, then add confectioners’ sugar, vanilla extract, and lemon juice, mixing until fully incorporated and lump-free. Gently fold the whipped cream into the cream cheese mixture without deflating it to keep the filling light and airy.
5. Assemble the pie: Spread the cream cheese filling evenly into the cooled crust, smoothing the top with an offset spatula. Spoon the cooled blueberry topping evenly over the filling.
6. Chill the pie: Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 8 hours or up to 2 days to allow the filling to set properly. For longer storage, freeze the pie for up to 3 months and thaw in the refrigerator before serving.
7. Serve and garnish: Optionally, pipe or spoon homemade whipped cream on top just before serving. Use a clean, sharp knife to cut the pie into slices, wiping the knife between cuts for neat slices. Note that the first slice may be messy.
8. Storage: Wrap any leftover pie and store it in the refrigerator or freezer for up to 5 days. Refrigerate after adding whipped cream topping to maintain freshness.

Notes

• Ensure the blueberry topping is completely cooled before adding it to the pie to prevent melting the filling.
• Do not pack the graham cracker crust too tightly to keep it from becoming too hard.
• Whip the cream to stiff peaks but fold it gently into the cream cheese mixture to maintain a light, airy texture.
• The pie tastes better the longer it chills, allowing the flavors to meld and the filling to firm up.
• Frozen blueberries can be used without thawing to avoid excess moisture in the topping.
• Use a sharp knife warmed in hot water to slice the pie neatly.
• You can freeze the pie for up to 3 months; thaw in the fridge before serving.

Keywords: blueberry cream cheese pie, blueberry pie, graham cracker crust, no-bake filling pie, creamy blueberry dessert