Are you ready to make the best tasting blueberry cream cheese pie ever?! Made with real blueberries and homemade whipped cream, this drool-worthy summer pie recipe is making my mouth water just as much as my Blueberry Lemon Cream Cheese Pies in a Jar recipe! thinking about it! Pie person or not, this pie is unforgettable! Not feeling into pie? Then this blackberry cobbler is the perfect dessert recipe for you!
If you aren’t used to making your own pie crusts and whipped cream, you’re missing out on TASTE! Taste matters and the most delicious bites come from preparing your own pie crust, cream cheese filling, blueberry topping, and whipped cream! Impress your guests and make them come back for seconds with my decadent blueberry cream cheese pie! It’s the perfect summer dessert and you really can’t go wrong when you combine blueberries, a crunchy oven-baked graham cracker crust, and homemade whipped cream! DROOL!
What kinds of blueberries should I use?
You can use frozen or fresh blueberries. If you use frozen, there’s no need to thaw them. I used an 18-oz. package of fresh blueberries for my pie. Produce is at its peak in summer, making fruit more affordable and available. I try to catch the sales on blueberries at my local supermarket as they happen frequently all summer long.
How to make the best Blueberry Cream Cheese Pie
Of course, you can buy a pre-made graham cracker crust and store-bought whipped cream if you’re in a hurry. Your pie will still taste heavenly! Read below to prepare for baking the best blueberry cream cheese pie.
CRUST
To prepare the crust, butter a pie pan and preheat the oven.
In a medium bowl, mix the crushed graham crackers, brown sugar, and melted butter. Stir with a spoon then use your hands to combine. Pour the graham cracker mixture into the prepared pie pan, forming a ¼-inch thick crust. Use the bottom of a measuring cup or glass to firmly pack the graham cracker crumbs. Bake in the oven for 10 minutes, until the crust is slightly cooked and golden. Let it cool.
FILLING
Use a stand or hand mixer to beat the softened cream cheese and sour cream together. Add the sugar and beat until well blended. Add the lemon juice and beat until smooth. Pour the mixture over the cooked pie crust.
BLUEBERRY TOPPING
Whisk the cornstarch, sugar, and salt together in a medium pot. Add the water and continue whisking until combined. Pour in the blueberries and cook over medium-high heat until the mixture starts to boil. Reduce the heat to low and continue cooking until the sauce thickens, about 9-10 minutes. Remove from heat. Stir in the lemon juice. Let the mixture cool to room temperature, about 45 minutes. Pour the mixture over the filling.
WHIPPED CREAM
Use a stand or hand mixer to beat the heavy whipping cream until soft peaks form, about 4-5 minutes. Add the powdered sugar and continue beating until medium peaks form, about 2-3 minutes. Spoon the whipped cream on top of the pie. Cover the pie with plastic wrap and refrigerate until cold, about 3-4 hours.
More desserts you’ll love!
Blueberry Lemon Cream Cheese Pies in a Jar
The Real Jordan Marsh Blueberry Muffin Recipe
Easy Puff Pastry Churro Sticks
Final Thoughts
Finally, if you make this Blueberry Cream Cheese Pie, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Blueberry Cream Cheese Pie
Ingredients
Crust
- 1.5 c graham cracker crumbs from 12 graham cracker sheets
- 1/2 c brown sugar packed
- 4 tbsp butter melted
Filling
- 16 oz. cream cheese softened to room temperature
- 1/3 c sour cream
- 1 c granulated sugar
- 1 tbsp lemon juice
Blueberry Topping
- 2 tbsp cornstarch
- 1/3 c granulated sugar
- pinch salt
- 1/3 c water
- 3 c blueberries or 18 oz., picked through
- 1 lemon juice of
Whipped Cream
- 1 c heavy whipping cream
- 3 tbsp powdered sugar
Instructions
Crust
- To prepare the crust, butter a pie pan and preheat the oven to 375° F.
- In a medium bowl, mix the crushed graham crackers, brown sugar, and melted butter. Stir with a spoon then use your hands to combine. Pour the graham cracker mixture into the prepared pie pan, forming a ¼-inch thick crust. Use the bottom of a measuring cup or glass to firmly pack the graham cracker crumbs. Bake in the oven for 10 minutes, until the crust is slightly cooked and golden. Let it cool.
Filling
- Use a stand or hand mixer to beat the softened cream cheese and sour cream together. Add the sugar and beat until well blended. Add the lemon juice and beat until smooth. Pour the mixture over the cooked pie crust.
Blueberry Topping
- Whisk the cornstarch, sugar, and salt together in a medium pot. Add the water and continue whisking until combined. Pour in the blueberries and cook until the mixture starts to boil. Reduce the heat to low and continue cooking until the sauce thickens, about 9-10 minutes. Remove from heat. Stir in the lemon juice. Let the mixture cool to room temperature, about 45 minutes. Pour the mixture over the filling.
Whipped Cream
- Use a stand or hand mixer to beat the heavy whipping cream until soft peaks form, about 4-5 minutes. Add the powdered sugar and continue beating until medium peaks form, about 2-3 minutes. Spoon the whipped cream on top of the pie. Cover the pie with plastic wrap and refrigerate until cold, about 3-4 hours.
Nutrition (per serving)
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