Description

This Blueberry Cream Cheese Pie is a deliciously smooth dessert made with cream cheese, a buttery graham cracker crust, and blueberry topping. It’s perfect for gatherings or a special treat at home and is simple to prepare, ensuring great flavor with minimal effort.

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

Mix graham cracker crumbs and granulated sugar in a medium bowl. Stir in melted butter until sandy. Press into bottom and sides of a 9-inch pie plate and chill.
In a large bowl, place cream cheese and beat with a mixer until smooth. Gradually add powdered sugar and vanilla while mixing.
With the mixer on low, slowly incorporate heavy whipping cream, then increase to high speed and whip until stiff peaks form.
Spread the cream cheese mixture into the chilled crust and chill for at least one hour before adding topping.
Before serving, spread the blueberry pie filling on top of the chilled pie.
Serve with whipped cream or plain and store leftovers loosely covered in the refrigerator for up to 3 days.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
Chilling the pie is important for the cream cheese filling to firm up properly.
This pie can be topped with whipped cream for extra richness.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 20g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg