Description
A luscious Blueberry Cream Cheese Pie featuring a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a sweet homemade blueberry topping. This no-bake filling pie sets in the refrigerator for a rich texture and vibrant flavors, perfect for any dessert occasion.
Ingredients
Blueberry Topping
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
- 2 and 1/4 cups (around 315g) fresh or frozen blueberries (do not thaw)
- 2 Tablespoons (25g) granulated sugar
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling
- 1 cup (240ml) cold heavy cream
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
Optional Topping
- Homemade whipped cream for garnish
Instructions
- Make the blueberry topping: In a small bowl, mix cornstarch and lemon juice with a fork until the cornstarch dissolves. Warm blueberries and granulated sugar in a small saucepan over medium heat for 3 minutes, stirring occasionally to thaw and release juices. Stir in the cornstarch mixture and cook for 2 more minutes, stirring frequently until the topping thickens and simmers. Remove from heat and transfer to a bowl to cool completely at room temperature or refrigerate.
- Preheat oven: Set the oven to 350°F (177°C).
- Prepare the crust: If using whole graham crackers, pulse in a food processor or blender until fine crumbs form. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixture resembles coarse, moist sand. Press mixture evenly into an ungreased 9-inch pie dish using your hand to form the crust along bottom and sides without packing too tightly. Bake for 15 minutes, then remove and cool for 15 minutes.
- Make the filling: Using a mixer with a whisk attachment, beat cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes; set aside. In another bowl, beat cream cheese with a whisk or paddle attachment on medium speed until smooth and creamy, scraping down sides as needed. Add confectioners’ sugar, vanilla extract, and lemon juice, beating until well combined and smooth. Gently fold whipped cream into cream cheese mixture using a spatula, combining slowly to retain airiness.
- Assemble the pie: Spread the filling evenly into the slightly cooled crust using an offset spatula to smooth the surface. Spoon the cooled blueberry topping evenly on top.
- Chill the pie: Cover with plastic wrap or foil and refrigerate for at least 8 hours or up to 2 days to allow the pie to set fully. For longer storage, freeze for up to 3 months and thaw in the refrigerator before serving.
- Serve: Optionally garnish with homemade whipped cream using a piping tip just before serving or a few hours ahead, keeping refrigerated after topping. Use a sharp knife wiped between slices for neat servings. The first slice may be imperfect but subsequent slices will be cleaner.
- Store leftovers: Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
Notes
- Ensure the blueberry topping is completely cooled before assembling the pie to prevent melting the filling.
- Do not pack the graham cracker crust too tightly to avoid a hard crust.
- Use cold heavy cream for best whipping results.
- The pie needs at least 8 hours of chilling to set properly; overnight chilling is recommended.
- Freeze extra pie portions for long-term storage, thaw in refrigerator before serving.
- Use a clean, sharp knife and wipe it between cuts for clean slices.
- Adding whipped cream topping should be done shortly before serving to maintain texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
