Description

This Blueberry Cream Cheese Pie combines a creamy filling with a delicious graham cracker crust and blueberry topping. It’s a quick and delightful dessert that’s easy to make and sure to impress guests at any gathering.

Ingredients

Scale

1 ½ cups (170g) graham cracker crumbs
¼ cup (50g) granulated sugar
7 tablespoons (98g) unsalted butter, melted
12 ounces (339g) cream cheese, room temperature
⅓ cup (38g) powdered sugar
1 teaspoon vanilla extract
½ cup (118ml) heavy whipping cream
2 cups blueberry pie filling

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Instructions

Combine graham cracker crumbs and sugar in a medium bowl.
Add melted butter to the crumb mixture and stir until sandy. Press this mixture into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.
In a large bowl, beat the cream cheese until smooth using a hand or stand mixer. Mix in the powdered sugar and vanilla extract.
With the mixer on low speed, slowly add the heavy whipping cream. Once incorporated, increase the speed to high and mix until stiff peaks form.
Spread the cheesecake mixture evenly within the prepared crust. Refrigerate for at least one hour before adding toppings.
Before serving, generously cover the cheesecake with blueberry pie filling.
Serve with whipped cream or plain. Store any leftovers loosely covered in the refrigerator for up to 3 days.

Notes

Ensure the cream cheese is at room temperature for easy mixing.
Chilling the pie before serving enhances its flavors and improves the texture.
Try using fresh blueberries for a different flavor profile.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 16g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg