Blueberry Cheese Pie is a delightful dessert that brings a touch of nostalgia and sweetness to any occasion. This recipe, inspired by Grandma’s kitchen, combines creamy cheese, tart blueberries, and a crunchy crust to create a heavenly treat. Perfect for family gatherings or a cozy night in, this pie is sure to impress.
Why make this recipe
This Blueberry Cheese Pie not only tastes fantastic but also carries the warmth of family traditions. The combination of rich cream cheese and fresh blueberries creates a perfect balance of flavors, while the graham cracker crust adds a satisfying crunch. It’s a dessert that is both easy to make and elegant enough for special occasions.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- ½ cup blueberry jam or preserves
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
How to make it
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl.
- Press the mixture into a 9-inch pie dish.
- Bake at 350°F for 8–10 minutes. Let it cool.
- In another bowl, beat the softened cream cheese and ½ cup sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Then add vanilla extract and sour cream.
- Pour the cream cheese mixture into the cooled crust.
- Bake the pie for 25–30 minutes, or until the edges are set and the center jiggles slightly. Let it cool completely.
- In a saucepan, combine the blueberries, blueberry jam, cornstarch, lemon juice, and a pinch of salt.
- Cook over medium heat until thickened, about 6–8 minutes. Allow the mixture to cool.
- Spoon the blueberry topping over the cooled pie.
- Chill the pie in the refrigerator for at least 4 hours before slicing and serving.
How to serve it
Slice the pie into wedges and serve it chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Garnish with a few fresh blueberries for a beautiful presentation.
How to store it
Store any leftovers in an airtight container in the refrigerator. The pie is best enjoyed within a few days but will last up to a week if properly stored.
Helpful tips
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- If using frozen blueberries, there’s no need to thaw them before cooking; just add them directly to the saucepan.
- Adjust the amount of sugar in the blueberry topping based on your sweetness preference.
Optional variations
- For a fruity twist, try adding a layer of sliced strawberries or raspberries on top of the blueberry mixture.
- Substitute the graham cracker crust with a pre-made pie crust or even a cookie crust for a different flavor.
Frequently asked questions
Can I use other fruits instead of blueberries?
Yes! You can use other berries like strawberries, raspberries, or blackberries. Just adjust the amount as needed to match the sweetness.
Can I make this pie in advance?
Absolutely! This pie is great to make a day ahead of time, allowing the flavors to meld together beautifully.
What should I do if my filling cracks while baking?
Cracks can happen if the filling is overbaked. Ensure you take the pie out when the edges are set and the center still has a slight jiggle. This will help keep the filling smooth.
