Can I use a different fruit for the topping?

Yes! While blueberries are the star of this pie, you can easily swap them for other berries such as strawberries, raspberries, or blackberries. You can even mix different berries for a more colorful and flavorful topping.

Can I make this pie ahead of time?

Yes, you can absolutely make Blueberry Cream Cheese Pie ahead of time. In fact, it’s recommended to prepare it the day before serving. This gives the pie time to chill and allows the flavors to set properly.

How can I make this pie gluten-free?

To make a gluten-free Blueberry Cream Cheese Pie, use a gluten-free graham cracker crust or make your own with gluten-free cookies or almond flour. Make sure to check the labels of any other ingredients for hidden gluten.

Can I freeze Blueberry Cream Cheese Pie?

Yes! This pie freezes well, so if you want to prepare it ahead of time or have leftovers, you can wrap it tightly in plastic wrap and foil and store it in the freezer for up to two months. Let it thaw in the fridge before serving.

Blueberry Cream Cheese Pie

Description

This Blueberry Cream Cheese Pie is the perfect blend of rich, tangy cream cheese filling and sweet, juicy blueberries, all nestled in a buttery graham cracker crust. Chilled to perfection, this pie is a refreshing dessert that’s easy to make and perfect for any occasion. Whether you’re looking for a no-fuss dessert for summer gatherings or a delightful treat year-round, this recipe is sure to impress!

Ingredients

Scale

For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- 6 tablespoons butter, melted
- 2 tablespoons sugar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice

Instructions

1. Prepare the Graham Cracker Crust:

Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
Bake for 10 minutes, then allow it to cool completely before adding the filling.

2. Make the Cream Cheese Filling:

In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and sour cream, mixing until well combined.
Stir in the vanilla extract.
Spread the cream cheese mixture evenly into the cooled crust. Refrigerate for at least 2 hours.

3. Prepare the Blueberry Topping:

In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice.
Stir continuously until the mixture thickens and turns glossy, about 5-7 minutes.
Remove from heat and let it cool to room temperature.

4. Assemble the Pie:

Once the blueberry topping has cooled, spread it evenly over the chilled cream cheese layer.
Refrigerate the pie for at least 2 more hours (or overnight) to let the flavors meld together.

5. Serve and Enjoy:

Slice and serve chilled. Optionally, top with whipped cream or extra fresh blueberries for garnish.

Notes

Make-Ahead Friendly: This pie is best made the night before for the best texture and flavor.
Gluten-Free Option: Use gluten-free graham crackers for a gluten-free crust.
Berry Variations: Swap blueberries with raspberries, blackberries, or a mixed berry blend for a fun twist.
Storage Tip: Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ~320 kcal
Fat: ~14g
Carbohydrates: ~45g
Protein: ~4g