Description
This Blueberry Cream Cheese Pie is an easy and delicious dessert featuring a graham cracker crust, creamy filling, and a luscious blueberry topping. Perfect for gatherings or a comforting treat!
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
Instructions
- Combine graham cracker crumbs and sugar in a medium bowl. Stir in melted butter until the mixture resembles sand. Press into the bottom and sides of a 9-inch pie plate. Chill the crust while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract.
- With the mixer on low, slowly pour in the heavy whipping cream. Increase speed to high and mix until stiff peaks form.
- Carefully spread the cheesecake mixture into the chilled crust. Refrigerate for at least one hour before adding toppings.
- Top the pie with blueberry pie filling just before serving.
- Serve plain or with a dollop of whipped cream. Store any leftovers loosely covered in the refrigerator for up to 3 days.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
For a sweeter taste, adjust the amount of sugar in the filling to your preference.
This pie is best served chilled, allowing flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg