Summer memories are made of moments that taste as sweet as they feel, and this blueberry cream cheese pie perfectly captures that magic. The combination of creamy cheesecake filling topped with glossy blueberry glaze takes me back to a special father-daughter banquet where I first discovered this incredible flavor pairing. This classic summer dessert is simple to prepare (no baking required!), and versatility (fresh, frozen, or canned blueberries all work beautifully) make it special.
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Table of Contents
Why This Recipe Works
The secret to this pie’s incredible texture lies in the perfect ratio of cream cheese to sweetened condensed milk. The condensed milk provides natural sweetness and helps create that silky, no-bake cheesecake consistency without eggs or gelatin. The cornstarch-thickened blueberry glaze creates a beautiful contrast in color and texture, while the lemon juice brightens the entire dessert and prevents the filling from being overly sweet.
Why You Will Fall in Love With This Recipe
No matter what type of pie crust you prefer – we can help you out. We have directions for a graham cracker crust, a traditional pie crust, or a shortbread cookie crust.
We share directions for using canned blueberries, fresh blueberries, or even frozen blueberries.
This homemade blueberry pie recipe is super easy to make, but the flavor payoff is a pie that combines the best of cheesecake with a burst of blueberry flavor.
Blueberry Cream Cheese Dessert Ingredients
For the Cream Cheese Filling:
- Cream cheese – Creates a rich, tangy base that mimics traditional cheesecake
- Sweetened condensed milk – Provides sweetness and helps achieve the perfect creamy consistency
- Fresh lemon juice – Adds brightness and prevents the filling from being too heavy
- Vanilla extract – Enhances the overall flavor profile of the cream cheese base
For the Blueberry Topping:
- Fresh blueberries – Provide the star fruit flavor and beautiful color
- Granulated sugar – Sweetens the glaze and helps create the proper consistency
- Cornstarch – Thickens the glaze to the perfect spreadable texture
- Water – Creates the liquid base for the glaze
For the Crust:
- Unbaked pie shell – Provides the foundation (graham cracker crumbs crust, traditional pastry, or shortbread options available)
How to Make a Blueberry Cream Cheese Pie
- Combine cream cheese, sweetened condensed milk, lemon juice, vanilla, and blueberries.
- Place the cream cheese mixture in the pie shell. Spread the filling out evenly.
- Make the blueberry glaze with sugar, water, cornstarch, and blueberries.
- Spread the blueberry mixture glaze on top of the pie.
- Refrigerate the pie overnight so it is thoroughly chilled before slicing.
- Serve and enjoy!
If desired, you can serve the slices topped with whipped cream.
Crust Options & Variations
Graham Cracker Crust (Traditional)
Perfect for that classic cheesecake experience with its sweet, crumbly texture that complements the creamy filling beautifully. A buttery graham cracker crust is the perfect base for this recipe.
Pecan Crust (Gluten-Free Option)
Naturally gluten-free with a rich, nutty flavor that adds sophistication to this simple dessert.
Shortbread Cookie Crust (Elegant Choice)
It creates a more cookie-like base with extra sweetness and crunch that pairs wonderfully with the tart blueberries.
Traditional Pastry Crust (Classic Option)
A buttery, flaky crust that provides a more conventional pie experience.
Storage & Reheating Instructions
Serving Temperature: Best served chilled directly from the refrigerator. Allow to sit at room temperature for 5 minutes before slicing for easier cutting
Refrigerator Storage: Cover loosely with plastic wrap and store for up to 5 days. The pie maintains its texture best when kept chilled
Freezing Instructions: Wrap individual slices or whole pie tightly. Freeze for up to 3 months. Thaw completely in the refrigerator before serving
Frequently Asked Questions
I like to use fresh blueberries, they often taste better, and if you use frozen, they can be watery, so you need to make sure you drain all of the water out of the berries before using them.
You could try this with blackberries or dewberries. You may need to adjust the sugar slightly as those berries may need some sweetening.
I hope you give this recipe a try! It is hard to beat this pie; the blueberry topping combines so well with the cream cheese filling. You can make this during the height of the blueberry season, but with frozen blueberries so easy to find, there is no reason not to make this pie all year long.
Do you love pie? Check out these favorite recipes!
- Black Bottom Pie
- Chocolate Pudding Pie
- Easy Chocolate Peanut Butter Pie
- Blueberry Cream Pie
- Million Dollar Pie
- No Sugar Added Apple Pie
- Original Ritz Cracker Mock Apple Pie
- Pumpkin Pie for Diabetics
- Tollhouse Chocolate Chip Cookie Pie
- Two-Layer Pumpkin Pie
More Blueberry Recipes
Be sure to check out more easy homemade dessert recipes and summertime favorites.
Thanks to fellow viewer Julie Doellingen for this Blueberry Cream Cheese Pie recipe.
No-Bake Blueberry Cream Cheese Pie
Ingredients
Pie
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries r dry-pack frozen blueberries, rinsed and drain – 2 cups of blueberries is a 16-ounce package of frozen blueberries
- 1 baked 9-inch pie shell
Blueberry Glaze
- 1 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 cups blueberries (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.
Instructions
Pie
- Let cream cheese soften at room temperature. In a medium bowl, whip cream cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla.Â
- Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.
- Arrange the remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.
Blueberry Glaze
- In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries.
- Cook over medium heat; constantly stir until mixture thickens and comes to a boil. Continue to stir and cook until the mixture is clear, which takes about 2 minutes. Strain. Cool.Â
So, what does that have to do withanything.
Just made the pie …. tastes great.
This looks sooo good. I want to make it this weekend.
Was a little confused about the amount of berries needed. recipe says .2 cups fresh or dry-pack frozen blueberries, rinsed and drain. Fold into cheese mix.
for topping it says to crush 1/2 for glaze.then top pie with remaining 1-1/2 C. berries. ??
How many berries total for the whole Pie?”
You need 2 cups of berries either dry-pack or fresh. I rinsed my fruit before putting in the cream cheese mixture.
So, use 2 cups for the original part and then 2 more cups for the glaze?
Could you use raspberries instead? Would you still need the lemon juice?
I would cautiously try that one. Maybe I would start out with a blend of blueberries and raspberries first to see how it all worked out before I did 100% raspberries. I would also consider leaving reducing some of the lemon juice, or maybe just using a little zest instead.
I made this last night, I loved the creaminess of the filling, and the blueberries taste so good. This wasn’t that hard to make either.
I am soooo glad to see this recipe! I used to get a very similar pie at a now-defunct restaurant, can’t believe I can finally make it at home! Their version had the cream cheese layer minus blueberries spread in the bottom of the baked crust, then fresh blueberries piled on top, then the glaze added. I’ll have to try it this way, too, with the berries mixed in the cream cheese.