Satisfy Your Baking Addiction by Learning How to Make Blueberry Cream Cheese Pie (with Top-notch Recipes, Pics, Videos & Important Tips)

Blueberry cream cheese pie is a simple no-bake dessert ideal for summer occasions. The combination of luscious cream cheese filling, sweet blueberry topping, and a buttery graham cracker shell creates a treat that everyone will enjoy!

In this article, you will satisfy your baking urges by learning recipes and important tips on how to make Blueberry cream cheese pie. We also offer pics and videos for further guidance on how to make this blueberry cream cheese pie.

So let’s start baking this blueberry cream cheese pie!

Blueberry Cream Cheese Pie

Have you been devouring blueberries by the bag recently? People can't get enough of it. Normally, you can eat them by the handful, but folks have managed to incorporate some of those exquisite tiny berries into a pie—specifically, a blueberry cream cheese pie.

Blueberry Cream Cheese Pie is the quintessential summer dessert: a slice of delicious cream cheese filling, capped with a gorgeously sweet and vibrant blueberry topping, and everything tastes like sunlight. Your taste senses will be blown away, and I can almost promise you'll make blueberry cheese cream pie for all summer!

What Makes Blueberry Cream Cheese Pie Different from Blueberry Cheesecake?

That is an excellent question! I had the same notion at first. They technically share the same components. This blueberry cheese cream pie recipe utilizes the same ingredients as a blueberry cheesecake, but blueberry cream cheese pie is reduced down to fit in a pie shell rather than a cheesecake, which is often thicker and taller in height.

Why You and Others Will Like This Blueberry Cream Cheese Pie:

It's a no-bake dessert - who is interested in switching on an oven when it is sunny and hot outside? Since the pie has to cool for many hours before serving, it's an excellent make-ahead dessert! In case you can't find decent fresh berries, you may use frozen berries. Not a problem!

Nutrition Information of Blueberry Cream Cheese Pie:

Yield: 8 Serving Size: - 1 Amount Per Serving

• Calories: 481kcal
• Total Fat: 26g
• Saturated Fat: 14g
• Trans Fat: 0g
• Unsaturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 242 mg
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 42g
• Protein: 6g

Top-Notch Recipe on How to Make Blueberry Cream Cheese Pie

• Prep Time: 35mins
• Chilling time: 5hrs
• Total Time: 5hrs, 35mins
• Course: Dessert
• Cuisine: American
• Servings: 10

Materials and Utensils Needed: 9-inch pie plate, oven, Ruffled Edge Pie Dish, bowls (large & small), small saucepan, Ruffled Edge Pie Dish, flat beater, Danish Whisk, hand mixer or a stand mixer fitted with a whisk attachment, offset spatula, food processor or blender, Wilton 1M piping tip, tablespoons and teaspoons, timer, freezer, and plastic wrap.

Ingredients

For the Crust

• 12 cups of graham cracker crumbs - Vanilla wafers might also be used.
• ½ cup of unsalted butter melted - Both salted and unsalted will work. Each provides a lovely taste accent.
• ¼ teaspoon of salt

For the Filling

• 16-ounce package of cream cheese, at room temperature - Full fat works the best and creates a wonderful blueberry cheese cream pie.
• 17.5 ounces of sweetened condensed milk
• 2 tablespoons of fresh lemon juice
• ¼ cup of Sour cream - Greek yogurt might be used, but the sharpness of sour cream complements the dish nicely.
• ¾ cup of Heavy cream - Handmade whipped cream is incorporated into the blueberry cheese cream cheese pie, creating a wholly ethereal cheesecake component to this blueberry cream cheese pie.
• ½ teaspoon of vanilla extract
• Pinch of salt

For the Topping

• ½ cup of granulated sugar
• 2 tablespoons of cornstarch - Required to thicken the blueberry mixture
• ¼ tablespoon of water
• ½ tablespoon of fresh lemon juice - Don't cheap out on this! The acid balances out the heaviness of the fats and dairy. That makes a significant difference!
• 4 cups of fresh or frozen blueberries – Many bakers use frozen Maine blueberries and highly suggest Wyman's brand because they really are the finest!

How to Make Blueberry Cream Cheese Pie

Firstly, You Have to Make a Graham Cracker Crust

• Stir together the melted butter, salt, and graham cracker crumbs until the crumbs are uniformly moistened.
• In a 9-inch pie pan, press firmly through into the bottom & up the edges.
• The crust will then be frozen for 20 minutes in order to help it hold its form when the filling is added.

Notes:

• If you'd like to make this pie even simpler, use a shop-bought graham cracker crust!
• Bakers smash the graham crackers inside a food processor, but you can crumble them using a rolling pin in zip-top bags if you like. You may also just purchase a package of graham cracker crumbs.
• If you don't like graham crackers, you may use vanilla sandwich cookie crumbs or even vanilla wafer crumbs.
• You may certainly use a classic pastry crust if you choose. You'll only need to blind-bake it first, then totally cool it.

Secondly, Make a Cream Cheese Filling

• In a mixing dish, combine cream cheese, condensed milk that has been sweetened, plus a few additional ingredients.
• Beat or mix until smooth.
• Fill your cooled pie crust with this mixture.
• The pie will then be chilled before creating and applying the blueberry topping.

Notes on how to make your filling:

• If your cream cheese isn't at room temperature, your filling will have lumps.
• Avoid using evaporated milk! Use condensed milk that has been sweetened, which is sweeter and more thick. The filling will not firm up if you're using evaporated milk.

The Third Thing You Have to Do is to Make Blueberry Topping

• In a small pot, combine cornstarch, water, and a few more additional ingredients.
• Stir in the blueberries, then place the pan on top of medium heat.
• Boil, stirring often, till the mixture thickens and boils.
• Spread it on top of your cold pie.
• The topping will then be cooled to room temperature. Pour over the cold pie, refrigerate again to completely cool the topping, and serve!

Notes on how to make your topping:

• To obtain 2 cups of blueberries, you'll need around 1 pint of blueberries.
• You may use frozen berries, but you must first thaw and drain them.
• As you're heating the topping mixture, it won't seem to be doing anything at first, but the blueberries will release a lot of juice, and the mixture will thicken.
• The topping doesn't need to be too thick when you remove it from the heat since it will thicken as it cools. Even after chilling, you would like it to remain a bit moist!

Instructions

For the Crust

• Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
• Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave it in the freezer while you work on the filling.
• For the Filling
• Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
• Refrigerate for at least 4 hours (or overnight).

For the Topping

• Once the pie has chilled, make the topping.
• Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
• Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first, the mixture won’t seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
• Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
• Slice and serve.

Uneaten pie can be stored in the fridge, covered, for 3 to 4 days. For about a month, you can freeze individual slices, tightly wrapped up a month.

More detailed Steps/Procedures on How to Make Blueberry Cheese Cream Pie

1. Make the blueberry topping first so it can cool: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Cook for 3 minutes stirring occasionally to help them thaw or break down some juices. Stir in the cornstarch mixture. Cook for 2 more minutes as the topping thickens and simmers, stirring occasionally. Remove from heat and set aside at room temperature until step 5 below. (Must completely cool, so transferring to a bowl out of the saucepan helps speed that up. Feel free to refrigerate.)
2. Preheat the oven to 350°F (177°C).
3. Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Bake the crust for 15 minutes, remove it from the oven and cool for just 15 minutes as you prepare the filling in the next step.
4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, for about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
5. Assemble layers: Spread filling into a slightly cooled crust. Use an offset spatula to smooth down the top. Spoon cooled blueberry filling evenly on top.
6. Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. The longer it is refrigerated, the better the pie will be set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.
7. Feel free to garnish the pie with whipped cream right before or a few hours before serving (keep the pie refrigerated after adding whipped cream). Most bakers use Wilton 1M piping tip for the whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that 1st piece is out.
8. Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

How to Make Blueberry Cheese Cream Pie No-Bake

Just create or buy a graham cracker pie crust for a fully no-bake pie. A handmade graham cracker crust may be frozen for 30 minutes or chilled in the freezer for 1hr before filling.

But I do like the typical flaky pie crust. To save time, use a homemade pie crust recipe or purchase a frozen or chilled crust.

If you purchase a pie crust, just use the package directions for baking(blind) an unfilled crust. The recipe for my handmade pie crust and directions for blind-baking are included in the recipe card below and this article. Enjoy!

Recipe Notes

• Make Ahead Instructions: You can prepare the blueberry topping 1–2 days in advance. Cover and refrigerate before using. It’s easiest to spread if it’s at room temperature, so bring it to room temperature before spreading it on top of the filling. You can also freeze the topping for up to 3 months. Thaw, bring to room temperature, then use in the recipe. You can prepare the crust up to 2 days in advance. Cover and store the baked and cooled crust at room temperature. It must be slightly warm when you spread in the filling so the filling can adhere, so warm in a 350°F (177°C) oven for 1–2 minutes before adding the filling. You can prepare the filling 1 day in advance before spreading it into the crust. Cover and refrigerate until ready to use.
• Cream Cheese: Make sure you are using block cream cheese and not cream cheese spread. Blocks of cream cheese are typically 8 ounces (226g) each, so you need 1 and ½ blocks.
• Other Pie Crust: Feel free to swap the graham cracker crust for the traditional pie crust. This is my favorite pie crust and I also have this all-butter pie crust too. You will need to fully par-bake the pie crust shell.
• Other Fruit Topping: Feel free to make my strawberry cream cheese pie version instead. Or you can replace the blueberries in this recipe with quartered cherries. If using cherries, I recommend adding another ½ teaspoon of cornstarch. Raspberries and blackberries get a little too juicy, so I recommend avoiding those unless you do a mixed berry topping with those, blueberries, and strawberries.
• Taste your berries before making the topping. If they aren’t very sweet, you can add up to an additional ¼ cup of sugar.
• If using frozen berries, defrost and drain them before making the topping.
• You’ll need about 1 pint of berries to get 2 cups.
• You can use a store-bought graham cracker crust if you want to make your pie even easier.
• I crush graham crackers in a food processor but you can crush them in zip-top bags with a rolling pin if you want. You can also just buy a box of graham cracker crumbs.
• You can substitute vanilla wafer crumbs or even vanilla sandwich cookie crumbs (such as Golden Oreos) if you don’t like graham crackers.
• Don’t use evaporated milk in your pie filling! Be sure to use sweetened condensed milk, which is thicker and sweeter.
• While salted butter adds a greater taste to this meal, unsalted butter may equally be utilized.
• If the topping mixture becomes too liquid or thin, add extra cornstarch. Mix 1 tablespoon water and 12 tablespoon cornstarch in a small cup until no lumps remain, then add to the saucepan with the fruit. Simmer for a few minutes longer, so it can thicken much more. If the mixture is still too thin, add additional cornstarch.
• If the mix is excessively thick, thin it out with a dash of water.
• May be prepared up to two days ahead of time.
• This pie may be stored in the freezer!
• For non-US Readers: If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 16-17 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!

Storing Your Blueberry Cream Cheese Pie

Cover any leftover pie loosely with plastic wrap and preserve it in the refrigerator for three to four days. Individual slices may also be firmly wrapped and frozen for approximately a month.

Bakers suggest freezing slices for approximately an hour on a baking sheet lined with paper or foil to solidify the topping & filling. You may securely wrap the pieces by freezing them until firm without fully mutilating your pie.

Defrost the slices overnight in the refrigerator or on a counter at room temperature until soft enough to eat. I don't advocate reheating the pie inside the microwave since if you microwave it too much, the pie will get warm and taste great when cold.

Other Delicious Blueberry Desserts

If you enjoy this blueberry cheese cream recipe, you may like these as well:

• Blueberries Crumb Bars - A fresh and sweet blueberry filling in these dessert bars is nestled between a crumble topping and buttery crust.
• Lemon Blueberry Rolls: These are tender, sweet, and zesty. With store-bought bread (dough), a lemony sweet rolls filling, lush fresh blueberries, as well as a tart lemon cream cheese icing, they're a snap to create.
• Creamy Lemon and Blueberry Pie - Similar to key lime pie, this creamy lemon and blueberry pie boasts a zesty citrus cream filling and luscious blueberries, with a buttery graham cracker crust. Top with freshly whipped cream for a delightful fruity dessert!

Learn How to Make No Bake Blueberry Cream Cheese Pie

No Bake Blueberry cream cheese pie is a simple no-bake dessert ideal for summer occasions. The combination of luscious cream cheese filling, sweet blueberry topping, and a buttery graham cracker shell creates a treat that everyone will enjoy!

Type: Dessert

Cuisine: American

Keywords: No Bake Blueberry Cream Cheese Pie

Recipe Yield: 10

Calories: 481kcal

Preparation Time: 35M

Cooling Time: 5H

Total Time: 5H35M

Recipe Ingredients:

• For the Crust
• 12 cups of graham cracker crumbs – Vanilla wafers might also be used.
• ½ cup of unsalted butter melted – Both salted and unsalted will work. Each provides a lovely taste accent.
• ¼ teaspoon of salt
• For the Filling
• 16-ounce package of cream cheese, at room temperature – Full fat works the best and creates a wonderful blueberry cheese cream pie.
• 17.5 ounces of sweetened condensed milk
• 2 tablespoons of fresh lemon juice
• ¼ cup of Sour cream – Greek yogurt might be used, but the sharpness of sour cream complements the dish nicely.
• ¾ cup of Heavy cream – Handmade whipped cream is incorporated into the blueberry cheese cream cheese pie, creating a wholly ethereal cheesecake component to this no bake blueberry cream cheese pie.
• ½ teaspoon of vanilla extract
• Pinch of salt
• For the Topping
• ½ cup of granulated sugar
• 2 tablespoons of cornstarch – Required to thicken the blueberry mixture
• ¼ tablespoon of water
• ½ tablespoon of fresh lemon juice – Don’t cheap out on this! The acid balances out the heaviness of the fats and dairy. That makes a significant difference!
• 4 cups of fresh or frozen blueberries – Many bakers use frozen Maine blueberries and highly suggest Wyman’s brand because they really are the finest!

Recipe Instructions:

Make the blueberry topping first so it can cool:

Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.

Warm the blueberries and sugar together in a small saucepan over medium heat.

Cook for 3 minutes stirring occasionally to help them thaw or break down some juices.

Stir in the cornstarch mixture.

Cook for 2 more minutes as the topping thickens and simmers, stirring occasionally.

Remove from heat and set aside at room temperature until step 5 below. (Must completely cool, so transferring to a bowl out of the saucepan helps speed that up. Feel free to refrigerate.)

Make the crust:

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs.

Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter.

The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.

Pour the mixture into an ungreased 9-inch pie dish.

With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard.

Simply pat down until the mixture is no longer crumby/crumbly.

Bake the crust for 15 minutes, remove it from the oven and cool for just 15 minutes as you prepare the filling in the next step.

Make the filling:

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, for about 4 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined.

Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your rubber spatula.

Combine slowly as you don’t want to deflate all the air in the whipped cream.

Assemble Layers:

Spread the filling into a slightly cooled crust.

Use an offset spatula to smooth down the top.

Spoon the cooled blueberry filling evenly on top.

Chill and Set Up:

Cover the pie with plastic wrap or aluminum foil.

Refrigerate it for at least 8 hours (up to 2 days).

The longer it’s refrigerated, the better the pie will set up.

Alternatively, you can freeze the pie for up to 3 months. Thaw it in the refrigerator before serving.

Garnish and Serve:

Feel free to garnish the pie with whipped cream right before or a few hours before serving (keep the pie refrigerated after adding whipped cream). Most bakers use Wilton 1M piping tip for the whipped cream.

Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that 1st piece is out.

Storage:

Cover and store any leftover pie in the refrigerator or freezer for up to 5 days.

Editor's Rating:
87