Description

This Blueberry Cream Cheese Pie is a creamy delight, featuring fresh blueberries and a simple no-bake crust. Ideal for a tasty dessert on hot days or any gathering, it’s quick to prepare and irresistibly satisfying.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with 2 tablespoons water
1/2 teaspoon vanilla extract

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Instructions

Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until well mixed.
Press the mixture firmly into a 9-inch deep pie dish and chill it while preparing the filling.
In a separate bowl, beat together the cream cheese until smooth, then add powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon of lemon juice.
In another mixing bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Spread the cream cheese mixture evenly over the chilled crust.
In a saucepan, combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice over medium heat and bring to a simmer, stirring occasionally for about 5 minutes.
Add the cornstarch mixture and stir until thickened, then remove from heat and allow to cool slightly.
Pour the blueberry mixture over the cream cheese layer and spread evenly.
Chill the pie for at least 4 hours before serving.

Notes

For a sweeter blueberry topping, adjust the sugar to taste.
Ensure cream cheese is softened for a smooth filling, allowing it to sit at room temperature before mixing.
You can use a store-bought pie crust as an alternative for even quicker prep.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 17g
Sodium: 150mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg