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This Blueberry Cream Cheese Pie recipe has a graham cracker crust, a no bake cheesecake filling topped with blueberry pie filling. It’s creamy, cool, and easy to make – you can even make it entirely from scratch. This will become your favorite summer pie!
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!
Blueberry Cream Cheese Pie Ingredients
- Graham Cracker Pie Crust: Buy one from the store or make it with graham cracker crumbs, melted butter, and sugar.
- Cream Cheese: This needs to be room temperature to avoid lumps in your cheesecake. Leave it out a few hours before you need to make the pie. The filling also needs granulated sugar or powdered sugar (both will work equally well).
- The filling is stabilized with freshly whipped cream made of heavy whipping cream. You can also use cool whip for ease.
- 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.
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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Blueberry Cream Cheese Pie
- The crust mixture should resembles sand.
- The crust should be firmly compacted in the pie plate.
- There should be no lumps in the final cheesecake and it should be thick and stand up on its own.
- The cheesecake filling will almost fill the pie crust, just leaving room for the pie filling.
Made this with freshly picked blueberries! It’s easy to make and has a nice mix of flavors and textures. It’s on the sweet side, but not overly so. I might recommend others spray or line the pie plate since I had trouble getting the crust out on some pieces.