Description
This Blueberry Cream Cheese Pie is a delightful no-bake dessert featuring a crisp graham cracker crust, a smooth and creamy whipped cream and cream cheese filling, topped with a vibrant, homemade blueberry topping. Perfectly balanced in sweetness and tanginess, this pie is an elegant treat for any occasion, requiring minimal baking and plenty of chilling time for a luscious texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 7 Tablespoons salted butter (melted but not hot to the touch)
Blueberry Topping
- â…“ cup granulated sugar
- 1 teaspoon cornstarch
- 2 cups fresh blueberries (divided into 1 cup and 1 cup)
- 2 Tablespoons lemon juice
- ½ Tablespoon salted butter
Cream Cheese Filling
- 1 cup heavy whipping cream (very cold)
- 8 oz cream cheese (softened)
- â…” cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar until evenly mixed. Add the melted butter and stir thoroughly until all crumbs are moistened. Press this mixture firmly and evenly along the bottom and sides of a 9-inch (23 cm) pie plate. Place it on the center rack of the oven and bake for 10-13 minutes, or until the edges of the crust begin to darken slightly. Remove and let cool completely before filling.
- Prepare the blueberry topping: In a medium saucepan, whisk together granulated sugar and cornstarch. Add 1 cup of blueberries and lemon juice, stirring to coat the berries with the sugar mixture. Cook over medium-low heat, stirring constantly, until the blueberries soften, release their juices, and the mixture thickens to the point where a trail is left on the pan bottom when stirred. Remove from heat and stir in the remaining 1 cup blueberries and butter until melted and combined. Allow to cool completely, placing in the refrigerator to speed cooling if desired.
- Prepare the cream cheese filling: Pour the very cold heavy whipping cream into a large bowl and beat with an electric mixer on medium-low for 30 seconds, then increase to high until stiff peaks form, making a thick, fluffy whipped cream. In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined, taking care not to deflate the whipped cream.
- Assembly: Spread the cream cheese and whipped cream filling evenly into the cooled pie crust. Once the blueberry mixture has fully cooled, spoon and gently spread it evenly over the top of the filling, concentrating more in the center and leaving a little of the cream cheese filling visible near the edges. Cover the pie with plastic wrap and refrigerate for at least 4 hours to set before slicing and serving. Enjoy your delicious blueberry cream cheese pie!
Notes
- Make sure the butter for the crust is melted but not hot to avoid melting the sugars prematurely.
- Use fresh blueberries for the best flavor and texture; frozen can be used but may require longer cooking.
- Cooling the crust completely before adding the filling prevents sogginess.
- Do not overmix the whipped cream into the cream cheese mixture to maintain a light and airy texture.
- Chill the pie thoroughly to allow the filling to firm up and flavors to meld perfectly.
