Description
Blueberry Cream Cheese Pie is a refreshing, no-bake dessert with a buttery graham cracker crust, a smooth cream cheese filling, and a sweet, tangy blueberry topping. Perfect for summer gatherings or casual treats.
Ingredients
Scale
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice (for topping)
- 2 and 1/4 cups blueberries
- 2 tablespoons granulated sugar (for topping)
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 cup cold heavy cream
- 12 ounces full-fat brick cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice (for filling)
- Optional: homemade whipped cream for topping
Instructions
- In a small bowl, dissolve the cornstarch in 2 teaspoons of lemon juice and set aside.
- In a small saucepan over medium heat, add blueberries and 2 tablespoons of sugar. Stir and cook for about 3 minutes until juices release.
- Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool.
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs with 1/4 cup sugar and melted butter until it resembles wet sand.
- Press the mixture into a 9-inch pie dish evenly across the bottom and up the sides. Bake for 15 minutes. Let it cool for 15 minutes.
- Whip the cold heavy cream in a bowl until stiff peaks form.
- In a separate bowl, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, and 1 teaspoon lemon juice. Mix until creamy.
- Gently fold the whipped cream into the cream cheese mixture to keep it airy.
- Spread the cream cheese filling into the cooled crust and smooth the top.
- Spoon the cooled blueberry topping evenly over the filling.
- Cover with plastic wrap and refrigerate for at least 8 hours before serving.
Notes
- Ensure the crust is fully cooled before adding the filling to maintain texture.
- Whip the cream to stiff peaks for a firm, creamy texture.
- Use room temperature cream cheese to avoid lumps in the filling.
- Fresh blueberries are best, but thawed and drained frozen berries can also be used.
- You can freeze individual slices for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake (Crust is baked)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Blueberry Cream Cheese Pie, No-bake blueberry pie, Cream cheese dessert, Summer pie, Easy pie recipe