Blueberry Cream Cheese Pie Recipe

This blueberry cream cheese pie is a wonderful dessert that combines a tangy cheesecake layer with a sweet, jammy fruit topping.

It sits on a buttery graham cracker crust and requires very little actual baking time. It is the perfect refreshing treat for a family gathering or a quiet weekend at home.

Ingredients

Yields: 8 to 10 servings

The Crust

• 1 ½ cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

The Cream Cheese Layer

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold

The Blueberry Topping

• 3 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/4 cup water

Heat the Oven

Start by setting your oven to 350°F. While that warms up, find a 9-inch pie plate. Even though this is largely a cold pie, we are going to give the crust a quick bake to make sure it stays crunchy under the heavy filling.

Preparing the oven early ensures that you are ready to go as soon as the crumbs are pressed into place.

Form the Base

In a medium bowl, stir together your graham cracker crumbs and sugar. Pour the melted butter over the top and stir until it looks like wet sand. Dump the mixture into your pie plate and press it firmly against the bottom and up the sides.

You can use the bottom of a flat measuring cup to get a really even, tight layer. Bake this for about 8 to 10 minutes, then set it on a rack to cool completely.

Prep the Fruit

While the crust cools, start your blueberry topping on the stove. In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Stir everything together over medium heat.

As the mixture heats up, the berries will burst and the cornstarch will begin to thicken the juices into a glossy, dark purple syrup.

Simmer the Sauce

Let the blueberry mixture come to a gentle simmer. Continue cooking and stirring for about 5 minutes until it is thick enough to coat the back of a spoon. Once it looks like a thick jam, remove it from the heat.

It is very important that this topping cools down to room temperature before you put it on the pie, so pour it into a bowl to speed up the process.

Whip the Cream

In a chilled bowl, beat your cold heavy whipping cream until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream stands straight up without drooping. This provides the airy volume for your cheesecake layer.

Once it is ready, set the bowl in the fridge to keep it cold while you work on the cheese.

Mix the Cheese

In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract. Keep mixing until the cheese is completely smooth and there are no lumps left.

If your cream cheese is still a bit cold, it might stay chunky, so make sure it is truly at room temperature. A smooth base is the key to a professional-feeling dessert.

Fold it Together

Take the whipped cream out of the fridge and gently fold it into the cream cheese mixture using a spatula. Do not use the electric mixer for this part, or you will deflate all the air you just whipped into the cream.

Move the spatula in a circular motion, lifting from the bottom until the two mixtures are perfectly combined and fluffy.

Fill the Shell

Once your graham cracker crust is totally cool, scrape the cream cheese filling into the shell. Use a spatula to smooth the top so it is flat. If the crust is even slightly warm, it will melt the filling and make the bottom soggy, so be patient.

At this point, you can put the pie in the fridge for 30 minutes to let the cheese layer set up slightly before adding the fruit.

Layer the Berries

Once the blueberry topping has reached room temperature, pour it over the cream cheese layer. Use a spoon to spread it out to the edges. The contrast between the bright white cheese and the dark purple berries makes this pie look amazing.

If you add the berries while they are hot, they will sink into the cheese and ruin those distinct layers you worked hard to create.

Chill the Pie

The pie needs to stay in the refrigerator for at least 4 hours, but overnight is even better. This time allows the fats in the cream cheese and heavy cream to solidify, making it possible to cut clean slices.

If you try to serve it too early, it will be delicious but very messy. Cover it loosely with plastic wrap once the blueberry layer has firmed up.

Tips to Make it Perfect

• Use Full Fat Cheese: Always use full-fat block cream cheese for the best stability and flavor.
• Keep Cream Cold: Your heavy cream must be ice cold to whip properly; a warm bowl will prevent stiff peaks.
• Room Temp Fruit: Never put hot blueberry sauce on the cream cheese or it will turn into a purple soup.
• Clean Slices: Dip your knife in hot water and wipe it dry between every cut for perfect, restaurant-quality slices.

Can I use a pre-made crust for this recipe?

You can definitely use a store-bought graham cracker crust if you are in a hurry. This will turn the recipe into a true “no-bake” dessert since you won’t need to turn on the oven at all. Just be aware that store-bought crusts are often a bit smaller and more fragile than homemade ones, so you might have a little bit of filling left over.

If you use a pre-made crust, you can skip the first two steps and go straight to making the blueberry topping.

How long will this pie stay fresh?

This pie stays fresh in the refrigerator for about 3 to 4 days. It is best to keep it covered so the cream cheese doesn’t absorb any other smells from your fridge. The crust will eventually start to soften after the second day because of the moisture in the filling, so it is best enjoyed within the first 48 hours.

I do not recommend freezing this pie, as the texture of the cream cheese layer can become grainy once it thaws out.

Bake the Crust

Preheat your oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into a 9-inch pie plate. Bake for 8 to 10 minutes, then remove it from the oven and let it cool completely on a wire rack.

Cook the Topping

In a small saucepan, stir together the blueberries, sugar, cornstarch, lemon juice, and water. Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes until the juices thicken into a glossy syrup. Transfer the topping to a bowl and let it cool to room temperature.

Prepare the Filling

In one bowl, whip the cold heavy cream until stiff peaks form; set aside in the fridge. In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla until perfectly smooth. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy.

Assemble and Chill

Spread the cream cheese filling evenly into the cooled pie crust. Pour the room-temperature blueberry topping over the cheese layer and spread it to the edges. Refrigerate the pie for at least 4 hours, or ideally overnight, to allow the layers to set properly before slicing.