The spring means fresh blueberries, 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 pie.
Blueberry Cream Cheese Pie
Thanks to fellow viewer Julie Doellingen for this 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.
Do you love pie? Why not check out these other favorite pie recipes?
Chocolate Peanut Butter Pie
Easy Blueberry Pie
Redbud Inn Chocolate Chip Pecan Pie
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.
- 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.
OneLove says
So, what does that have to do withanything.
CarolPoticha says
Just made the pie …. tastes great.
Joe Spector says
This looks sooo good. I want to make it this weekend.
Mary Lou says
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?”
Stephanie says
You need 2 cups of berries either dry-pack or fresh. I rinsed my fruit before putting in the cream cheese mixture.
Luna Koch says
So, use 2 cups for the original part and then 2 more cups for the glaze?
Teena Nelson says
Could you use raspberries instead? Would you still need the lemon juice?
Stephanie says
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.
Katie says
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.
Verna Buchanan says
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.