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Blueberry Cream Cheese Pie Recipe

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3.9 from 11 reviews

This Blueberry Cream Cheese Pie is a luscious no-bake dessert featuring a buttery graham cracker crust, a smooth and fluffy cream cheese filling whipped with heavy cream and powdered sugar, topped with a homemade blueberry compote. Perfectly balanced between creamy and fruity, this pie is chilled to set and serves as a refreshing treat ideal for any occasion.

  • Total Time: 4 hours 40 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar (firmly packed)
  • 7 Tablespoons salted butter (melted but not hot to the touch)

Blueberry Topping

  • ⅓ cup granulated sugar
  • 1 teaspoon cornstarch
  • 2 cups fresh blueberries (divided, 1 cup + 1 cup)
  • 2 Tablespoons lemon juice
  • ½ Tablespoon salted butter

Cream Cheese Filling

  • 1 cup heavy whipping cream (very cold)
  • 8 oz cream cheese (softened)
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a large bowl, mix the graham cracker crumbs with granulated sugar and light brown sugar until combined. Add melted butter and stir until all crumbs are moistened. Press this mixture firmly and evenly into the bottom and sides of a 9-inch (23 cm) pie plate. Place the crust on the center rack of the oven and bake for 10-13 minutes, until the edges are slightly darker. Remove and cool completely before filling.
  2. Prepare the blueberry topping: In a medium saucepan, whisk together granulated sugar and cornstarch. Add 1 cup of blueberries and lemon juice, stirring to coat the berries. Heat over medium-low heat, stirring constantly until the blueberries release juice and soften, and the mixture thickens enough to leave trails when dragged with a spoon. Remove from heat, add remaining 1 cup blueberries and butter; stir until butter melts and mixture is combined. Let cool completely. To speed cooling, place in a heatproof bowl and refrigerate.
  3. Prepare the cream cheese filling: Pour cold heavy cream into a large bowl. Beat with an electric mixer on medium-low for 30 seconds, then increase to high until stiff peaks form (thick and fluffy). In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Gently fold whipped cream into the cream cheese mixture with a spatula until uniform, taking care not to deflate the mixture.
  4. Assemble the pie: Spread the cream cheese and whipped cream mixture evenly in the cooled graham cracker crust. Once the blueberry topping is completely cooled, gently spoon it evenly over the cream cheese layer, leaving a bit of cream cheese visible around the edges if desired. Cover the pie with plastic wrap and refrigerate for at least 4 hours to set before slicing and serving. Enjoy your delicious Blueberry Cream Cheese Pie!

Notes

  • Make sure the crust is completely cool before adding the filling to avoid melting the cream cheese mixture.
  • Use fresh blueberries for best flavor and consistency in the topping.
  • The whipped cream should be very cold to achieve stiff peaks easily.
  • Gently folding the whipped cream into the cream cheese mixture preserves the light, airy texture.
  • Chilling the pie for at least 4 hours is crucial for the filling to firm up properly.
  • For a firmer crust, you can bake an additional 2-3 minutes, but avoid over-baking to prevent dryness.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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