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This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cheesecake filling, topped with blueberry pie filling. It’s one of the best easy bio bake dessert recipes ever – and so good with fresh blueberry pie filling.
This easy no-bake blueberry pie cream cheese recipe combines two popular recipes: blueberry pie and no bake cheesecake! The combination is fantastic – a crunchy homemade graham cracker crust with that creamy cream cheese filling pairs perfectly with the topping with outstanding blueberry flavor.
Like most no bake pies, this blueberry pie with cream cheese is great to make ahead when you want a crowd-pleasing dessert. You can make the crust and filling ahead, and then when it’s time for a sweet treat, add the blueberry topping. It’s so easy!
When fresh blueberries are in season, I love to make my blueberry pie filling to make this a homemade blueberry pie. It’s made with fresh berries, lemon juice, sugar, and cornstarch to thicken it. The blueberry mixture is spread over the top of the pie for a fruity finish. If it’s not blueberry season, I use canned blueberry filling. Feel free to use either!
How to make Blueberry Cream Cheese Pie
- For the pie crust, I made my graham cracker crust from scratch with Graham crackers crushed into coarse crumbs. You can also use a pre-made pie crust.
- It’s very important to use room temperature cream cheese – make sure it’s not cold, so it’s easy to mix and you won’t have any lumps.
- The filling is stabilized with freshly whipped cream made of heavy whipping cream. You can also use cool whip!
- You will need less than one can of blueberry pie filling or use an entire jar of my homemade version.
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Expert Tips
- Look for graham cracker crumbs in the baking aisle or crush whole crackers in your food processor. No food processor? Place the crackers in a resealable bag and crush them with a rolling pin.
- If you don’t have enough time to make the crust from scratch, you can use a 9” prepared graham cracker pie shell.
- For a twist, add some lemon zest to the cheesecake filling when you mix it.
- When you add the cream, whip it long enough, so it holds stiff peaks. This means that when you pull the beaters out of the mixture, the whipped cream does not drip off.
- Try a shortbread crust or Golden Oreo Crust instead of graham cracker crust. Or use my peanut butter crust and it would taste like a PB&J Pie!
Blueberry Cream Cheese Pie Recipe
Ingredients
- 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
- Stir together graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir with a fork sandy. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing filling.
- Place cream cheese in a large bowl. Mix with a hand or stand mixer until smooth, then mix in powdered sugar and vanilla.
- While mixing on low speed, add the heavy whipping cream slowly, then turn the mixer up to high speed and mix until stiff peaks form.
- Spread cheesecake mixture into crust. Chill at least one hour before topping and serving.
- Before serving, top with pie filling.
- Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.
Recipe Notes
- Be sure your cream cheese is room temperature to avoid lumps.
- Be sure when mixing in the heavy whipping cream that the cream stands by itself on the beaters without dripping – that’s how you know it’s done.
- Want to substitute Cool Whip? Use 1 (8-ounce) container of cool whip in place of the heavy cream.
Recipe Nutrition
Step by Step Photos
- Combine the graham cracker crumbs and ¼ cup sugar in a medium bowl. Add the melted unsalted butter and stir with a fork until the mixture resembles sand.
- Evenly press the crust into the bottom and up the sides of a regular pie plate that is 9”. Refrigerate the crust while you prepare the filling.
- Mix the softened cream cheese in a large bowl with a hand mixer (or in the bowl of a stand mixer with a paddle attachment) at medium-high speed until smooth. Mix in the powdered sugar and vanilla. Scrape down the sides of the bowl with a rubber spatula if needed.
- Slowly add the heavy cream to the cream cheese mixture while mixing at low speed. Increase the electric mixer speed to high and beat the whipped cream mixture until it holds stiff peaks.
- Spread the cream cheese filling into the chilled graham cracker pie crust. Chill the cheesecake filling for at least one hour. For serving, spread the blueberry topping over the top of the cream cheese layer.
- You can serve the pie plain or add a dollop of whipped cream, Dream Whip, or Cool Whip on top of the pie for garnish.
This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cream cheese.
I made this for our Memorial Day coookout and it was a big hit! Light and just the right amount of sweetness. I will definitely make it again and would even consider using different pie filling flavors.
Wow
This is a great combination. Creamy and fruity!
Never did find the recipe in all that “content”.
All you have to do is hit “jump to recipe” at the top and it’ll take you right to it.
Blueberry cheesecake is my all time favorite dessert, this version is SO easy and so good!
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