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–+ servings

Easy Blueberry Cream Cheese Pie

How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be no bake and gluten-free too!
4.84 from 6 votes
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Course: Pies & Pastries
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 436kcal
Author: Mel Lockcuff

Equipment

  • Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies, Gray
  • OXO Good Grips 11-Inch Better Balloon Whisk
  • Cuisinart MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
  • IMUSA USA Hand Mixer with Case 5-Speed, White
  • Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack)
  • OXO SteeL Pie Server

Ingredients

  • 1 single pie crust* baked and ready
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • 1/2 teaspoon lemon juice
  • 2 tablespoons cane sugar*
  • 1/4 teaspoon cinnamon
  • 2 cups blueberry purée*
  • 2 cups blueberries*
  • 16 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk

Instructions

  • Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
  • In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
  • In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
  • Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
  • Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
  • Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
  • Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
  • Spread the cream cheese filling in the cooled and prepared pie crust.
  • Top the cream cheese filling with the cooled blueberry pie filling.
  • Cover and chill the pie for at least 1-2 hours, or overnight.
  • Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.

Video

Notes

*Personally, I like to use my favorite pie crust recipe, which I usually make gluten-free with my favorite gluten-free flour.
However, you can also go with any one of a number of other options:
  • Graham cracker crust
  • Pecan Sandies crust – Make it like you would a graham cracker crust.
  • Vanilla Wafer crust – like a graham cracker crust.
  • Golden Oreo crust – again, like a graham cracker crust.
  • Pecan nut crust – or buy a store bought crust and press pecans into it.
  • Store bought crust
*To make blueberry purée, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.
*I choose to use pure cane sugar, but you can also use granulated sugar.
HOW TO THICKEN PIE FILLING
If the blueberry pie filling doesn't seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time, while it's still on the stove. Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you're not just adding lumps to your filling.
HOW TO STORE BLUEBERRY CREAM PIE
Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.
And yes, you can freeze this pie. Just be sure to cover it well and store it in an airtight pie container so it doesn't get freezer burn. It should keep for up to 2 months in the freezer.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 270mg | Fiber: 2g | Sugar: 34g
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