Pies

December 12, 2024

Blueberry Cream Cheese Pie

This blueberry cream cheese pie has been part of my family recipe collection since around 1977. It’s a simple, easy-to-make dessert with a sweetened cream cheese base, a layer of blueberry pie filling, and a classic graham cracker crust.

Blueberry pies often don’t get as much attention as other fruit pies, but I love that this one offers a unique and refreshing twist. One bite of its creamy filling and juicy blueberry topping will have everyone coming back for seconds. It’s perfect as a light, summery treat or a distinctive addition to your holiday dessert table.

Blueberry Cream Cheese Pie

A creamy twist on a classic – this pie will quickly become your new favorite dessert!

Prep:
40
min
cook:
30
min
total:
190
min
Author:

Anne Voss

Ingredients

Crust

  • 1 1/2 cups crushed graham crackers (about 12 full cracker sheets, ~170g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons melted butter (85g)

Filling

  • 8 ounce (1 block) cream cheese, softened (room temperature, 8 ounces, 226g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs

Topping

  • 1 can blueberry pie filling (21 ounces, 595g)
Instructions

Prepare the Crust

  1. Preheat the oven: Preheat your oven to 350°F
  2. Crush the graham crackers: If using whole crackers, crush them in a food processor or place them in a Ziploc bag and smash them with a rolling pin until fine crumbs form.
  3. Mix the dry ingredients: In a medium bowl, stir together the graham cracker crumbs and granulated sugar.
  4. Add melted butter: Pour in the melted butter and mix until the crumbs are evenly coated. The mixture will look crumbly.
  5. Press the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. For best results, use the back of a measuring cup to press it evenly.
  6. Bake the crust: Bake for 10 minutes.
  7. Cool: Remove from the oven and let the crust cool.
  8. Prepare the filling: While the crust is cooling, start preparing the filling.

Prepare the Filling

  1. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 30 seconds to remove any lumps.
  2. Add sugar: Add the granulated sugar and continue beating until the mixture is smooth and fluffy.
  3. Incorporate the eggs: Add the eggs one at a time, blending well after each addition to ensure a smooth filling.
  4. Pour and bake: Pour the cream cheese mixture into the cooled crust. Bake at 350°F for 25–30 minutes, or until the center is set and slightly jiggly.
  5. Cool to room temperature: Remove the pie from the oven and let it cool completely at room temperature.
  6. Chill the pie: Cover the pie tightly with plastic wrap (ensuring the wrap doesn’t touch the cream cheese surface) and chill for at least 2 hours or overnight.

Add the Topping

  1. Add the blueberry topping: Spoon the blueberry pie filling over the chilled cream cheese filling layer. Spread it evenly to cover the entire surface.
  2. Chill until serving: Place the pie back in the refrigerator and chill until ready to serve.
  3. Garnish and enjoy: Top with whipped cream or whipped topping just before serving for an extra touch of sweetness. Slice and enjoy!

Makes 8-10 servings

This website contains affiliate links to Amazon. This means that I may make a small commission if you purchase a product using these links. This is no way affects my opinion of these products. Links are provided to share products I have used when making this recipe.

Recipe Notes

Below you will find tips and tricks to help achieve the best results possible.

How to Make Blueberry Cream Cheese Pie

To make a blueberry pie with cream cheese, start by preparing a simple graham cracker crust. Once the crust is baked and cooled, create a smooth, creamy filling using softened cream cheese, sugar, and eggs. After baking the filling until set, chill the pie until completely cooled. Finally, top the chilled pie with a layer of blueberry pie filling and let it set in the refrigerator. For a finishing touch, add whipped cream or whipped topping before serving. Enjoy a delicious, refreshing dessert perfect for any occasion!

step by step photos on how to make blueberry cream cheese piee

Ingredients

Graham Crackers - I used honey-flavored graham crackers for their subtle sweetness, which pairs beautifully with the tangy cream cheese. You can crush whole graham crackers using a food processor or by placing them in a resealable bag and crushing them with a rolling pin for a fresher flavor. While pre-made graham cracker crumbs are convenient, freshly crushed crackers provide better texture and taste. Alternatively, a store-bought premade graham cracker crust works well.

Cream Cheese – For the best results, use regular full-fat cream cheese. Allow it to come to room temperature to ensure a smooth, lump-free filling. Cold cream cheese will create a textured filling with clumps rather than a silky smooth consistency. The filling is not quite a cheesecake, but more a sweetened tangy cream cheese layer that pairs well with the fruit topping.

Blueberry Pie Filling – I actually like canned pie filling and it is convenient, but you can also use pie filling made from scratch if you prefer.

Supplies Needed

9-inch pie plate

Stand mixer or hand mixer

Food processor (optional)

Tips and Tricks

Making the Graham Cracker Crust: To achieve a perfectly even pie crust, use the flat bottom of a small measuring cup to press the moistened graham cracker mixture into the pie plate. Avoid pressing too hard, as overly compacting can create a hard, crunchy crust. Alternatively, use a spoon to gently push the crumbs up the sides of the pie pan.

Prevent a soggy crust: After baking, allow the crust to cool completely before adding the filling to avoid a soggy bottom.

Chill thoroughly: For the best texture, chill the pie for at least 2 hours or overnight. This helps set the filling and makes slicing easier.

Storage Tip: To prevent the filling from sliding off the cream cheese layer after slicing, gently press plastic wrap against the cut edges of the pie for storage.

picture of an whole blueberry cream cheese pie in the foreground and a stack of plates and a bowl of whipped cream in the background

Why Prebake Your Graham Cracker Pie Crust

Prebaking your crust ensures that it has a nice, crispy texture. Without prebaking, the crust can become soggy due to the moisture from the filling. By baking the crust first, the graham crackers are toasted, which creates a more flavorful and firm base that holds up well when topped with creamy fillings or fruit.

Baking the crust prior to adding the filling allows the graham crackers to develop a deeper, more pronounced flavor. This step gives the crust a slightly golden color and a more cohesive texture, making each bite more enjoyable.

Variations

Different Pie Filling: Experiment with other pie fillings like apple, peach, or cherry for unique twists on the classic dessert.

Add Lemon: Add a touch of lemon zest to the cream cheese mixture for a bright, refreshing twist. Blueberry and lemon complement each other beautifully for a summer-inspired dessert.

Add Spices: Enhance the flavors with a pinch of spices like cinnamon or nutmeg in the cream cheese mixture. These warm spices create a cozy, autumnal version of the pie.

Almond Flavor: Add a teaspoon of almond extract to the cream cheese mixture for a nutty, slightly floral flavor that pairs wonderfully with blueberries.

close up of a slice of pie where the cream cheese layer is visible underneath the blueberry topping

Related Recipes You’ll Love

Craving another refreshing dessert? Be sure to try my Florida Key Lime Pie for a tangy, delicious treat!

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