Blueberries Cream Cheese Pie

Indulge in the luscious, no-fail decadence of this Blueberries Cream Cheese Pie—a dessert that marries buttery graham cracker crust, velvety cream cheese filling, and a sweet-tart blueberry topping. Perfect for any occasion, this impressive pie features a dreamy combination of flavors and textures that will wow your taste buds. Made with soft cream cheese, freshly whipped cream, and a homemade blueberry compote, it strikes the perfect balance of creamy, fruity, and refreshing. With only 25 minutes of prep time and straightforward instructions, this dessert is as easy to make as it is delightful to eat. Serve it chilled for a show-stopping finale to your meal, whether you're hosting a summer picnic or a holiday gathering.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.5 cups unsalted butter, melted
• 16 ounces cream cheese, softened
• 0.5 cups powdered sugar
• 0.75 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 0.3 cups granulated sugar (for blueberry topping)
• 1.5 tablespoons cornstarch
• 0.5 cups water
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs and 0.25 cups of granulated sugar together. Add the melted butter and stir until the mixture resembles wet sand.

Step 3

Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool completely.

Step 4

In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand or stand mixer until smooth and creamy.

Step 5

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until well combined.

Step 6

Spread the cream cheese filling evenly into the cooled crust, smoothing the top with a spatula. Refrigerate the pie for at least 2 hours to allow the filling to set.

Step 7

While the pie sets, prepare the blueberry topping. In a small saucepan, combine the blueberries, 0.3 cups of granulated sugar, cornstarch, water, and lemon juice.

Step 8

Cook the mixture over medium heat, stirring constantly, until it begins to thicken and the blueberries break down slightly, about 5-7 minutes. Remove from heat and let the sauce cool completely.

Step 9

Once the pie is chilled and set, spoon the blueberry topping evenly over the cream cheese filling.

Step 10

Refrigerate the assembled pie for an additional 1-2 hours before serving. Slice and enjoy!

Nutrition Facts

Serving size	1549.1 grams (1549.1g)

Amount per serving	% Daily Value*
Calories	4721

Total Fat 333.80g	428%
Saturated Fat 196.90g	985%
Polyunsaturated Fat 0.00g
Cholesterol 941mg	314%
Sodium 2631mg	114%
Total Carbohydrate 390.80g	142%
Dietary Fiber 11.80g	42%
Total Sugars 259.50g
Protein 44.10g	88%

Vitamin D 0IU	0%
Calcium 596mg	46%
Iron 9mg	49%
Potassium 1003mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 3.7%

Carbs: 33.0%