Blueberry Cream Cheese Pie: Indulgently Delicious and Easy
Blueberry Cream Cheese Pie: Indulgently Delicious and Easy is a practical, flavor-forward blueberry cream cheese pie recipe with clear ingredients and step-by-step instructions. Storage: Refrigerate covered with plastic wrap or foil for up to 3 days.
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter melted
- Filling: 8 oz cream cheese (softened), ½ cup granulated sugar, 1 tsp vanilla extract, 1 cup heavy whipping cream
- Topping: 2 cups fresh or frozen blueberries, ½ cup granulated sugar, 2 tbsp cornstarch, ¼ cup water, 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish. Bake for 10 minutes and allow to cool completely.
- Beat softened cream cheese, sugar, and vanilla extract until smooth. Whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture. Pour into the cooled crust and refrigerate for at least 2 hours.
- Cook blueberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened. Remove from heat and cool completely.
- Spread the cooled blueberry topping over the chilled filling. Refrigerate for an additional hour before serving.
Notes
Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
If the blueberry topping is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the saucepan while cooking.
Allow the pie to chill fully to ensure proper setting and easier slicing.
If the blueberry topping is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the saucepan while cooking.
Allow the pie to chill fully to ensure proper setting and easier slicing.