Description

A decadent Blueberry Cream Cheese Pie featuring a buttery graham cracker crust, a luscious whipped cream and cream cheese filling, and a fresh blueberry topping cooked to perfection. This no-bake filling pie is chilled to set, making it an ideal dessert for warm days or special occasions.

Ingredients

Scale

For the 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)

For the Blueberry Topping

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

For the Cream Cheese Filling

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

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and light brown sugar. Stir until combined. Add the melted butter and mix until all crumbs are evenly moistened. Press the mixture firmly and evenly into the sides and bottom of a 9-inch (23 cm) pie plate. Bake on the center rack for 10-13 minutes until the edges turn slightly darker. Remove and let cool completely.
Prepare the blueberry topping: In a medium saucepan, whisk together ⅓ cup granulated sugar and cornstarch. Add 1 cup of blueberries and lemon juice, stirring to coat the berries. Heat on medium-low, stirring constantly until blueberries release juices and soften, and the mixture thickens enough to leave trails when stirred. Remove from heat, then stir in remaining 1 cup of blueberries and ½ tablespoon butter until butter melts and mixture is combined. Cool completely before using.
Prepare the cream cheese filling: Pour very cold heavy cream into a large bowl. Using an electric mixer, beat on medium-low for 30 seconds, then increase to high until soft peaks form and the mixture is fluffy and thick. Set aside. In another bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and lump-free. Gently fold the whipped cream into the cream cheese mixture using a spatula until uniformly combined. Avoid over-mixing.
Assemble the pie: Spread the cream cheese and whipped cream mixture evenly into the cooled crust. Once blueberry topping is completely cooled, carefully spread it evenly over the cream cheese filling, heavier in the center, leaving some cream cheese visible near edges for presentation. Cover the pie with plastic wrap and refrigerate for at least 4 hours before slicing and serving. Enjoy your delightful Blueberry Cream Cheese Pie!

Notes

Ensure the crust is completely cooled before adding the filling to prevent melting the cream cheese mixture.
Cold heavy cream whips best; keep it refrigerated until ready to use.
When folding the whipped cream into the cream cheese mixture, use a gentle folding motion to keep it light and airy.
Refrigerate the assembled pie for at least 4 hours to allow it to set properly.
You can speed up cooling of the blueberry topping by placing it in a heatproof bowl in the refrigerator.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Blueberry Cream Cheese Pie, no bake pie, graham cracker crust, blueberry dessert, cream cheese filling, summer pie, easy dessert