Description

This Blueberry Cream Cheese Pie features a delectable graham cracker crust, creamy cheese filling, and a sweet blueberry topping. It’s a delightful dessert, ideal for family gatherings and special occasions, all while being easy to prepare at home.

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; mix in melted butter until sandy.
Press the mixture into the bottom and sides of a 9-inch pie plate and chill while preparing the filling.
In a large bowl, beat cream cheese until smooth; add powdered sugar and vanilla extract, mixing until combined.
Gradually add heavy whipping cream while mixing on low speed; increase speed to high until stiff peaks form.
Spread the cream cheese mixture into the chilled crust; refrigerate for at least one hour before topping.
Top with blueberry pie filling before serving.
Serve with whipped cream or plain; store any leftovers covered in the refrigerator for up to 3 days.

Notes

Ensure that the cream cheese is at room temperature for easy mixing.
Chilling the pie is crucial for a perfect texture.
Feel free to add fresh blueberries for a more vibrant topping.

Nutrition

Serving Size: 1 slice
Calories: 296
Sugar: 18g
Sodium: 243mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg