Blueberry Cream Cheese Pie is the perfect marriage of cheesecake and blueberry pie. This decadent blueberry dessert is perfect for summer.
The difference between cheesecake and cream cheese pie is that the pie does not get baked. Of course you have to bake the crust and heat the blueberries, but you do not actually cook the cream cheese part.
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Blueberry Cream Cheese Pie Ingredients
To make this cheesecake pie recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Pre-made refrigerated pie crust: You could substitute a graham cracker crust with graham cracker crumbs and butter.
- Blueberry pie filling
- Light brown sugar
- Pure vanilla extract
- Ground cinnamon
- Cream cheese, room temperature
- Powdered sugar
Special Tools Needed
While the following tools aren’t necessary to make this pie, they will certainly make it easier
Pie Weights – Also known as baking beads, these little weights help to keep your pie crust flat if you are baking it alone without any filling. To prevent bubbling and the crust from shrinking away from the edge without these pie weights, you can also use dried beans or rice. Make sure to discard the beans or rice after you are done using them.
Immersion Blender – If you don’t have an immersion blender, you can use a hand mixer. A hand mixer may take some more time to get the blueberries blended. You can also use a potato masher.
A ceramic pie plate is a beautiful way to serve dessert.
How to Make Blueberry Pie with Cream Cheese
Because the cream cheese does not get baked, you have to cook the pie crust and blueberry topping separately, and then assemble the pie.
Step 1. Bake the pie crust
Preheat the oven to 450 degrees Fahrenheit. Gently press the pie crust into a pie pan then cut off any excess dough and crimp the edges in whatever design you prefer. Poke the bottom 10-15 times with a fork then place some parchment paper in the pan and add some pie weights or baking beads. Bake for 10 to 12 minutes or until the edges of the pie crust start to turn a light, golden color. Let the pie crust cool completely.
Step 2. Make the blueberry topping
In the meantime add the blueberry filling, brown sugar, one teaspoon of the vanilla extract, cinnamon and salt to a medium size saucepan. Heat the mixture over medium heat until it starts to bubble then reduce the heat and let it cook for five minutes. Use an immersion blender to blend the mixture until smooth. Add the fresh blueberries, stir and let it cook down for three to four minutes or until some of the blueberries just start to pop. Remove the pan from the heat and let it cool completely.
Step 3. Make the cream cheese mixture
Beat the cream cheese in a medium size bowl then add the powdered sugar and remaining teaspoon of vanilla extract and beat again until the mixture is completely integrated.
Step 4. Assemble the pie and chill
Once the pie crust and the blueberry filling have cooled completely, spread the cream cheese filling out in the crust then add the blueberry filling over the cream cheese layer and spread it out. Refrigerate for 30 minutes or up to two hours before slicing and serving.
This blueberry cream cheese pie can be stored covered in the fridge for up to five days.
How to Serve Cream Cheese Pie
Because this is a cold pie, I would not serve it with ice cream. That is my personal preference, as I love a warm slice of pie slowly melting the ice cream. You can add whipped cream and serve this blueberry pie on a hot summer day. You would also serve with a fruit syrup that compliments the pie, such as strawberry syrup.