Blueberry Cream Cheese Pie Recipe

5 from 6 votes

This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cream cheese.

Prep Time18

Chill Time1

Total Time1 18

Course: Dessert

Cuisine: American

Servings: servings

Calories: 345kcal

Cost: $8

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.

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.