If you love baking pie as much as I do, you’ll find plenty of recipe inspiration over in my Pie Recipes category and in my roundup of favorite Thanksgiving pie recipes. I have recipes for all the classics like apple pie and pumpkin pie, and unique favorites like fudge brownie pie and caramel apple cheesecake pie. There are new pie recipes added nearly every month, so make sure you subscribe via email so you don’t miss any. 🙂
Tell Me About This Blueberry Cream Cheese Pie
Texture: There are 3 layers and each has a different texture. Enjoy the crunchy graham cracker crust, ultra creamy and light mousse-like filling, and jammy blueberry topping in every single bite. A homemade whipped cream garnish is optional, but certainly convenient because it uses ingredients you already need for the pie. Flavor: If you enjoy fruity and creamy pies, today’s blueberries & cream pie is right up your alley. The filling is similar to no-bake cheesecake and has a delicious tang from the cream cheese and lemon juice. Blueberries are a natural choice with cheesecake-like desserts and taste wonderful with these layers. Baking: The crust sets up in the oven and the filling and topping set up in the refrigerator. Bake the crust for about 15 minutes, cool slightly, and then spread in the filling and add the cooled blueberry topping. This is the same process we use to make strawberry cream cheese pie. Time: The hands on work takes much less time than making a traditional blueberry pie. Between the topping, crust, and filling, prep time is about 45 minutes. The filling takes at least 8 hours to set up in the refrigerator, so plan ahead. This pie is a great choice if you don’t have time to make dessert the day of your gathering/meal because it’s best made a day ahead!
10 Ingredients + 3 Separate Layers
You need 10 ingredients total for this cold and refreshing pie and it’s important to make the layers in the following order: Not pictured: the butter and graham crackers needed for the crust.
Overview & Photos: How to Make the No-Bake Cheesecake Filling
Have you ever made cookies & cream pie, peanut butter pie, or no bake pumpkin cheesecake? We’re doing something similar here. Whip heavy cream into peaks, then set aside. (Pictured below, left.) This unsweetened whipped cream adds a stable, yet creamy foundation. There’s no need for gelatin or other thickening ingredients in the cheesecake filling. After that comes the cream cheese, confectioners’ sugar, vanilla, and lemon juice. (Pictured below, right.) Then fold the whipped cream into the cream cheese mixture: Spread into the baked graham cracker crust. I like using a large or small offset spatula to make the job easier. Spoon the cooled blueberry layer on top, and then let the entire pie set up in the refrigerator for at least 8 hours. Blueberry cream cheese pie prefers to be made ahead so it sets and slices neatly. 🙂 Homemade whipped cream adds a beautiful finishing touch and I piped it on in a zigzag design using a Wilton 1M piping tip. The whipped cream uses some of the same ingredients you need for the filling, so pick up a pint of heavy cream and use half for the filling and half for the whipped cream garnish. If you love blueberries, here is even more inspiration for dessert recipes that use blueberries. This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
