Description
This Blueberry Cream Cheese Pie is an easy no-bake dessert featuring a creamy filling, fresh blueberries, and a crunchy graham cracker crust. Perfect for gatherings!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1/2 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until uniformly mixed.
- Press the mixture firmly into the bottom of a 9-inch deep pie dish to form the crust. Refrigerate while preparing the filling.
- In another bowl, mix softened cream cheese, powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth and creamy.
- In a separate mixing bowl, whip the heavy cream until peaks form. Gently fold into the cream cheese mixture until combined.
- Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours or until set.
- For the blueberry topping, combine 2 cups blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, cornstarch mix, and 1/2 teaspoon vanilla extract in a saucepan over medium heat.
- Cook until the mixture starts thickening and bubbly, then remove from heat and allow to cool slightly.
- Once the pie is set, top with the blueberry mixture before serving.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
You can use a store-bought pie crust for a quicker option.
This pie can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg