Description
This Blueberry Cream Cheese Pie brings together luscious cream cheese, a crispy graham cracker crust, and sweet blueberry filling. Perfect for gatherings, it’s easy to prepare and irresistibly delicious!
Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter, melted
- 12 ounces (339g) cream cheese, room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
Instructions
- In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and mix until sandy. Press mixture into the bottom and sides of a 9-inch pie plate. Chill while preparing the filling.
- In a large bowl, place cream cheese and mix until smooth with a hand or stand mixer. Incorporate powdered sugar and vanilla extract.
- With the mixer on low, gradually add heavy whipping cream, then increase to high speed and mix until stiff peaks form.
- Spread the cheesecake mixture into the prepared crust and chill for at least one hour before serving.
- Add the blueberry pie filling on top just before serving.
- Serve with whipped cream or plain. Leftovers can be stored loosely covered in the refrigerator for up to 3 days.
Notes
Ensure cream cheese is at room temperature for smoother mixing.
Chill the pie for better flavor and texture before serving.
This pie can be topped with additional whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg