Description

This Blueberry Cream Cheese Pie features a luscious cream cheese filling topped with blueberry pie filling. Its easy preparation and delightful flavors make it an ideal dessert for gatherings or a quick treat at home.

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. Add melted butter and mix with a fork 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, add cream cheese and mix with a hand or stand mixer until smooth. Gradually add powdered sugar and vanilla extract.
With the mixer on low speed, slowly add the heavy whipping cream, then increase to high speed. Mix until stiff peaks form.
Pour the cheesecake mixture into the prepared crust and chill for at least one hour before topping.
Before serving, add blueberry pie filling on top of the cheesecake.
Serve plain or with whipped cream. Store leftovers loosely covered in the refrigerator for up to 3 days.

Notes

For a firmer filling, let the pie chill longer before serving.
Feel free to use homemade blueberry filling for a fresher taste.
This pie is best enjoyed within a few days for optimal flavor.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 14g
Sodium: 260mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg