Description

This Blueberry Cream Cheese Pie features a delightful graham cracker crust filled with smooth cream cheese and topped with luscious blueberry pie filling. Ideal for gatherings or casual desserts, it’s a must-try for dessert enthusiasts!

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

In a medium bowl, combine graham cracker crumbs and sugar. Mix in melted butter until sandy.
Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Blend in powdered sugar and vanilla extract.
With the mixer on low speed, gradually add heavy whipping cream, then increase to high speed and mix until stiff peaks form.
Spread the cream cheese mixture into the prepared crust and chill for at least one hour.
Before serving, spread the blueberry pie filling over the cheesecake layer.
Serve with whipped cream if desired, and store leftovers loosely covered in the refrigerator for up to 3 days.

Notes

For a firmer slice, chill the pie overnight before serving.
Feel free to use homemade blueberry filling for an extra fresh flavor.
This dessert can be made a day in advance, making it perfect for gatherings.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 210mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg