Description

This Blueberry Cream Cheese Pie features a smooth filling made with cream cheese and fresh blueberry pie filling, all nestled in a buttery graham cracker crust. Perfect for gatherings, this easy-to-make dessert will delight your taste buds!

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. Stir in melted butter until sandy in texture, then press this mixture into the bottom and sides of a 9-inch pie plate. Chill while preparing the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined.
Gradually add heavy whipping cream while mixing on low speed. Once incorporated, increase to high speed and mix until stiff peaks form.
Spread the cheesecake mixture into the chilled crust. Chill for at least one hour before adding toppings and serving.
Top the pie with blueberry pie filling before serving.
Enjoy with whipped cream or plain. Store any leftovers loosely covered in the refrigerator for up to 3 days.

Notes

Make sure the cream cheese is at room temperature for easy mixing.
For a more intense flavor, add lemon zest to the cream cheese mixture.
This pie can be made a day in advance for best results.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 14g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg