Blueberry Cheesecake Pie Recipe

Indulge in this creamy, dreamy Blueberry Cheesecake Pie! A delightful blend of tangy cheesecake filling and sweet blueberries, this recipe is perfect for any occasion. This adapted recipe delivers a burst of flavor in every bite – get ready to impress!

Prep Time 45 mins
Cook Time 220 mins
Calories 520.3 kcal
Protein 10g
Rating 4.7 (3 Reviews)
Blueberry Cheesecake Pie 38

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Cheesecake Pie

  • Graham Cracker Pie Crust
  • 16 ounces (450g) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • Blueberry Pie Filling
  • Non Dairy Whipped Topping

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Blueberry Cheesecake Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Blueberry Cheesecake Pie

  1. Preheat oven to 325°F (160°C).
  2. Prepare your pie crust (homemade or store-bought).
  3. In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy.
  4. Gradually add 1 cup (200g) granulated sugar, beating until well combined.
  5. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Add 1 teaspoon vanilla extract and a pinch of salt.
  7. Gently fold in 1/2 cup (60g) sour cream.
  8. Pour the cheesecake mixture into the prepared pie crust.
  9. Bake for 25-30 minutes, or until the center is just set but still slightly jiggly.
  10. Let the pie cool completely on a wire rack.
  11. While the pie is cooling, prepare the blueberry filling: Combine 2 cups (240g) fresh blueberries, 1/4 cup (50g) granulated sugar, and 1 tablespoon lemon juice in a saucepan. Simmer over medium heat for about 10-15 minutes, or until the blueberries have softened and released their juices. Let cool completely.
  12. Spread the cooled blueberry filling evenly over the top of the cooled cheesecake.
  13. Garnish with whipped topping (optional).
  14. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

229g

Fat

70g

Carbs

23g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Oven Easy Refrigerator Dinner Party Fall Holiday Event Kid Friendly Picnic Summer Vegetarian Cheesecake Dietary Seasonal Independence Day Berries Blueberries To Go Equipment 3 Steps Or Less 4 Hours Or Less