Dessert

Blueberry Cream Cheese Pie Recipe

ByThomas Greene November 30, 2025November 30, 2025

Introduction

Blueberry Cream Cheese Pie is a delightful dessert that combines a crunchy graham cracker crust, a rich and creamy filling, and a fresh blueberry topping. This no-bake pie is perfect for warm days or any occasion that calls for a sweet, tangy treat.

A round pie with three visible layers is shown on a white marbled surface. The bottom layer is a golden brown crumb crust, slightly thick and evenly pressed against the edges of a clear glass pie dish. Above the crust is a smooth, thick white cream layer, spread evenly but with soft peaks around the edge. The top layer is a glossy, dark purple blueberry topping made of whole blueberries and jam, generously covering the cream and slightly spilling over the sides. Around the pie are scattered fresh blueberries, a bowl filled to the top with blueberries, two gold forks resting on a bright magenta cloth, and a gold serving spatula with a branch-like handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
⅓ cup granulated sugar
1 teaspoon cornstarch
2 cups fresh blueberries (divided)
2 Tablespoons lemon juice
½ Tablespoon salted butter
1 cup heavy whipping cream (very cold)
8 oz cream cheese (softened)
⅔ cup powdered sugar
½ teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Stir to mix.
Step 2: Add melted butter to the crumbs and stir until all crumbs are moistened. Press the mixture firmly and evenly into the bottom and sides of a 9-inch (23cm) pie plate.
Step 3: Place the crust on the center oven rack and bake for 10-13 minutes until the edges darken slightly. Remove and let cool completely before filling.
Step 4: For the blueberry topping, whisk granulated sugar and cornstarch in a medium saucepan. Add 1 cup of blueberries and lemon juice, stirring to coat.
Step 5: Cook over medium-low heat, stirring constantly until blueberries soften and the mixture thickens, leaving trails when stirred. Remove from heat.
Step 6: Stir in the remaining 1 cup of blueberries and ½ tablespoon butter until melted. Let cool completely before using.
Step 7: To prepare the filling, beat cold heavy cream with an electric mixer starting at medium-low speed for 30 seconds. Increase to high speed and whip until stiff peaks form. Set aside.
Step 8: In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 9: Gently fold the whipped cream into the cream cheese mixture using a spatula until uniform. Avoid over-mixing to keep the mixture fluffy.
Step 10: Spread the cream cheese filling evenly into the cooled crust. Once the blueberry topping is cool, spread it gently over the filling, leaving some cream cheese visible near the edges if desired.
Step 11: Cover the pie with plastic wrap and refrigerate for at least 4 hours before serving. Enjoy!

Tips & Variations

Use frozen blueberries if fresh are unavailable; just thaw and drain excess liquid before cooking.
For a zesty twist, add a teaspoon of grated lemon zest to the cream cheese filling.
To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as the cream cheese filling may separate upon thawing.

How to Serve

The image shows a slice of blueberry cheesecake on a white plate with a textured rim, placed on a white marbled surface. The cheesecake has three clear layers: the bottom layer is a crumbly, light brown crust, the middle layer is thick and creamy white filling with a soft texture, and the top layer is a glossy, dark purple blueberry topping with whole blueberries embedded in it. In the blurred background, there is a bowl full of blueberries and another part of the cheesecake visible. A woman's hand holding a golden fork is partially visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work well. Thaw them first and drain any excess liquid before cooking to avoid a watery topping.

How do I prevent the cream cheese filling from being lumpy?

Make sure the cream cheese is fully softened before beating and use an electric mixer to achieve a smooth mixture. Beat until creamy and lump-free before folding in the whipped cream gently.