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★★★★★

4.6 from 64 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/blueberry-cream-cheese-pie-recipe/