Blueberry Cream Cheese pie is perfect for the summer. The summer means fresh fruit and who doesn’t love the fresh blueberries? We have all made lots of blueberry muffins, blueberry cobbler, and more. Even if you don’t have fresh blueberries on hand, you can use frozen berries to make this delicious blueberry cream cheese pie.
Blueberry Cream Cheese Pie
This recipe is made with cream cheese and sweetened condensed milk. So this pie is almost a combination of creamy cheesecake and a blueberry pie.
You can use either fresh, frozen, or canned blueberries for this pie. If you are using fresh blueberries you will need to prepare the glaze for the pie. If not, you can use a can of blueberry pie filling to make this very easy on you.
This has to be one of my favorite ways to make pie because it is quick and easy. It also took me back years ago. When I was growing up my Dad, and I went to a Father-Daughter Banquet when I was in Girl Scouts, a similar dessert was served up. I fell in love with the flavor combination of blueberries and cream cheese.
This Blueberry cream cheese pie brings back special memories of my father and myself attending that banquet.
Here is what you need to make the pie:
- Cream Cheese
- Sweetened Condensed Milk
- Lemon Juice
- Vanilla Extract
- Pie Shell
- Fresh Blueberries
How to Make a Blueberry Cream Cheese Pie
Combine the filling ingredients.
Place the filling in the pie shell.
Make the glaze.
Spread the glaze on top of the pie.
Chill pie thoroughly.
Serve and enjoy!
Cheesecake Pie Crust Varieties
A good cheesecake pie needs a perfect crust. While the traditional crust for a blueberry cheesecake pie is made from graham crackers, there isn’t any reason you can’t switch it up. Other popular options are crusts made from pecans or shortbread If you already have a have cheesecake pie crust recipe that you like you can use it or try one of the following tried-and-true recipes:
Graham Cracker Pie Crust
Quick and simple to make, a graham cracker crust comes together in a matter of minutes and offers an excellent base for your blueberry cream cheese pie. With a mild, slightly sweet taste and crumbly texture, this is the go-to choice for many bakers. Chop 20 graham cracker squares in a food processor and dump it into a large bowl. Mix in a third of a cup of sugar and five tablespoons of butter. Combine thoroughly. Grease a pie pan with a little butter and line the pie pan with graham cracker crumbs. Use the bottom of a measuring cup to compress the crumbs into a thin, even layer. Chill in the fridge for an hour before filling.
Pecan Pie Crust
A pecan pie crust is glutton-free with a similar texture to a graham cracker crust. The ground pecans give the pecan crust a slightly richer taste with a mild nutty flavor. Start making the crust by chopping one and a half cups of pecans into small pieces in a food processor. Remove the chopped pecans to a large bowl and mix in five tablespoons of melted butter, a third of a cup of sugar, and a half teaspoon of vanilla. Mix well and press into a greased pie tin as above. Chill in the fridge for an hour before filling.
Shortbread Pie Crust
More cookie-like than the previous two crusts, this baked shortbread pie crust provides a nice crunchy base and is perfect for a wide variety of tarts and pies. Combine eight tablespoons of butter, a cup and two tablespoons of butter, a half of a cup of sugar, three-quarters of a teaspoon of vanilla extract, and a pinch of kosher salt in the bowl of a stand mixer. Use a paddle attachment on the low setting until dough forms coarse crumbs. Press the crumbs into a greased pie pan, use a fork to prick holes in the bottom of the crust to keep it from puffing up, and bake at 350 degrees for 30 minutes.
Tips For Baking and Storing a Blueberry Cheesecake Pie
- Don’t use cold ingredients. Let the cream cheese and condensed milk come up to room temperature before mixing. Doing this will help prevent lumps from forming.
- Give your cheesecake long enough in the fridge. The blueberry cream cheese pie needs to chill out in the refrigerator for at least overnight before serving.
- It’s a wrap. Keep your cheesecake from drying out by a loosely covering it with plastic wrap when storing it in the fridge.
Do you love pie? Check out these favorite recipes
- Easy Chocolate Peanut Butter Pie
- Easiest Blueberry Pie
- Chocolate Chip Pecan Pie
- Lazy Man’s Pie Peach Cobbler
- Pumpkin Pie for Diabetics
- Two Layer Pumpkin Pie
- Original Ritz Cracker Mock Apple Pie
- No Sugar Added Apple Pie
- Tollhouse Chocolate Chip Cookie Pie
- Million Dollar Pie
More Blueberry Recipes
Thanks to fellow viewer Julie Doellingen for this Blueberry Cream Cheese Pie.
Blueberry Cream Cheese 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
- 1 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 cups blueberries (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.
- 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.
- 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.
- 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.