Irresistible Blueberry Cheesecake Pie Recipe You Have to Try!
If you’re looking for the perfect blend of creamy, fruity, and sweet in one delightful dessert, look no further than this Blueberry Cheesecake Pie. It’s the ultimate comfort dessert that combines silky cheesecake filling with a buttery graham cracker crust and a gorgeous blueberry topping. Whether it’s for a summer gathering or a cozy weekend at home, this pie will win hearts at first bite!
🍰 Ingredients
For the Crust:
– 1½ cups graham cracker crumbs (about 10 full sheets)
– ¼ cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 1 large egg
– ½ cup sour cream
For the Blueberry Topping:
– 2 cups fresh or frozen blueberries
– ¼ cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 1 tablespoon water
👩🍳 Instructions
1. Prep the Crust:
– Preheat oven to 350°F (175°C).
– In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly moistened.
– Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
– Bake crust for 8 minutes, then remove and let cool slightly.
2. Make the Cheesecake Filling:
– In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
– Add sugar and vanilla extract and mix until combined.
– Add the egg and beat just until incorporated — do not overmix.
– Fold in the sour cream gently until the mixture is smooth.
– Pour the filling into the slightly cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake Pie:
– Bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly.
– Turn off the oven and let the pie sit inside with the door ajar for 10 minutes.
– Remove pie from oven and let it cool to room temperature. Then refrigerate for at least 3 hours or until fully chilled.
4. Make the Blueberry Topping:
– In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice.
– Cook, stirring occasionally, until the berries release their juices (about 5–6 minutes).
– Add the cornstarch-water slurry and stir constantly until the mixture thickens (about 1–2 minutes).
– Remove from heat and allow to cool slightly.
5. Assemble and Serve:
– Once the cheesecake layer is fully chilled, spoon the blueberry topping over the top.
– Chill for at least 30 more minutes before slicing for best results.
– Serve chilled, and enjoy your stunning Blueberry Cheesecake Pie!
💙 Pro Tips:
– You can make the crust a day ahead to save time.
– Feel free to swap in other berries like raspberries or blackberries for a twist.
– For extra decadence, top with whipped cream before serving.
This Blueberry Cheesecake Pie is the dessert that’s as beautiful as it is delicious. Each slice delivers a perfect harmony of creamy richness and fruity brightness — a guaranteed crowd-pleaser!
