Blueberry Cream Cheese Pie Recipe with Video Tutorial

Blueberry Cream Cheese Pie features a bright blueberry-lemon topping over a creamy no-bake cheesecake filling in a flaky pastry crust. It’s a light, fruity dessert perfect for summer.

Summer blueberries shine in desserts, and this recipe is a lighter, mostly no-bake take on classic fruit-and-cream pies. A flaky pie crust holds a smooth cream cheese filling, topped with a fresh blueberry and lemon compote. Serve with extra whipped cream if you like.

This pie follows the same simple formula used in other fruit-and-cream recipes: a crust (pastry, graham, or cookie), a layer of no-bake cheesecake filling, and a bright fruit topping. The combination of cream cheese and fresh fruit is refreshing and addictive.

Blueberry Cream Cheese Pie

If you enjoy layered no-bake blueberry desserts, you’ll love this pie. The filling is a silky no-bake cheesecake while the topping is a simple homemade blueberry compote thickened slightly with cornstarch and brightened with lemon juice.

The main differences between similar desserts are the crust type and the style of the blueberry topping. Using fresh lemon juice in the topping enhances the blueberry flavor and keeps the fruit bright.

How to Make It Mostly No-Bake

For a fully no-bake version, use a graham cracker crust that you can chill instead of blind-baking. A pressed cracker crust benefits from 30 minutes in the freezer or an hour in the refrigerator before filling.

If you prefer a traditional flaky pie crust, use a homemade pastry or a store-bought refrigerated crust. If using a purchased crust, follow the package instructions for baking. For homemade crust, blind-bake until golden and fully cooled before adding the filling.

More Fresh Blueberry Desserts

If you like this pie, try other blueberry desserts that highlight fresh fruit and simple preparations:

• Blueberry Crumb Bars – Fresh blueberry filling between a buttery crust and a crumb topping.
• Lemon Blueberry Rolls – Soft sweet rolls filled with lemon and blueberries and topped with cream cheese frosting.
• Creamy Lemon and Blueberry Pie – A citrusy cream filling with blueberries in a graham crust, finished with whipped cream.

4.46 from 55 ratings

Blueberry Cream Cheese Pie

Created by Amber Brady

Prep: 20 mins

Cook: 35 mins

Chill Time 4 hrs

Total: 4 hrs 55 mins

Blueberry Cream Cheese Pie combines a fresh blueberry lemon fruit topping and creamy no-bake cheesecake filling inside of a flaky pastry crust.

8 servings

Ingredients

• 1 pie crust, homemade or store-bought

Filling:

• 12 oz (339 g) block cream cheese, room temperature
• 3/4 cup (90 g) powdered sugar, divided
• 1 tsp vanilla extract
• 1 cup (237 g) heavy whipping cream

Topping:

• 1 cup (200 g) granulated sugar
• 3 Tbsp cornstarch
• 2 Tbsp lemon juice
• 12 oz (350 g) fresh blueberries (about 2 1/2 cups)

Equipment

• 9-inch pie dish
• Electric hand mixer or stand mixer with whisk

Instructions

1. Preheat oven to 350°F (175°C).
2. Crust: Roll pie crust into a circle and fit it into a 9-inch pie dish. Trim excess and crimp edges. Dock the bottom and sides with a fork. Line with parchment and fill with pie weights or dry beans to prevent shrinkage.
3. Blind bake the crust at 350°F for 20 minutes. Remove parchment and weights, then bake 12–15 more minutes until golden. Cool completely. If using a store-bought crust, follow package instructions.
4. Filling: Beat cream cheese, 1/2 cup powdered sugar, and vanilla in a large bowl until smooth and fluffy. In a separate bowl, whip heavy cream with the remaining 1/4 cup powdered sugar to stiff peaks. Fold whipped cream into the cream cheese mixture. Keep chilled.
5. Topping: In a medium saucepan, whisk together granulated sugar and cornstarch. Add lemon juice and blueberries, and cook over medium heat, stirring, until the mixture thickens and boils slightly, about 3–5 minutes. Remove from heat and chill until cold.
6. Assemble: Once the crust, filling, and topping are chilled, spread the cream cheese filling in the cooled crust. Spoon the blueberry topping over the filling and smooth. Cover loosely and chill for at least 4 hours or overnight for best texture. Serve with additional whipped cream if desired.

Notes

• To use frozen blueberries: rinse in a colander while thawing and drain before using to avoid excess water.
• For guidance on blind baking a crust, follow a trusted pie-crust tutorial before proceeding.

Nutrition

Serving: 1 slice | Calories: 481 kcal | Carbohydrates: 58 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 14 g | Cholesterol: 65 mg | Sodium: 242 mg | Fiber: 2 g | Sugar: 42 g

Disclaimer: Nutritional values are estimates.

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