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Blueberry Cream Cheese Pie

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A creamy and refreshing pie made with a buttery graham cracker crust, smooth cream cheese filling, and a sweet homemade blueberry topping. This chilled dessert is perfect for spring, summer, and special gatherings.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping
  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup water

Instructions

  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
  2. Press the crust mixture firmly into the bottom and sides of a pie dish.
  3. Place the crust in the refrigerator to chill while preparing the filling.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy.
  5. Add the powdered sugar and vanilla extract, mixing until fully combined.
  6. Gently fold in the whipped topping until the filling becomes light and fluffy.
  7. Spread the cream cheese filling evenly into the chilled crust.
  8. In a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, and water.
  9. Cook the blueberry mixture, stirring frequently, until thickened and glossy.
  10. Allow the blueberry topping to cool slightly before spooning it over the cream cheese layer.
  11. Refrigerate the pie for at least 4 hours before slicing and serving.

Notes

  • Vanilla wafer or shortbread crusts can be used instead of graham crackers.
  • Add lemon zest to the filling for extra freshness.
  • Mix strawberries or raspberries with the blueberries for a mixed berry version.
  • Drizzle white chocolate over the top for a richer dessert.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze the pie for up to 1 month if desired.
  • Use softened cream cheese to keep the filling smooth and creamy.

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