Description
This Blueberry Cream Cheese Pie features a creamy filling with a buttery graham cracker crust, making it a delightful treat for any occasion. Easy to prepare and packed with flavor, it’s a go-to dessert for gatherings and family dinners.
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
- Mix graham cracker crumbs and sugar in a medium bowl.
- Add melted butter, stirring 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, mix cream cheese until smooth, then add powdered sugar and vanilla.
- Gradually pour in heavy whipping cream while mixing on low, then increase speed to high until stiff peaks form.
- Spread the cheesecake mixture into the chilled crust and refrigerate for at least one hour before topping.
- Top with blueberry pie filling before serving.
- Serve plain or with whipped cream. Store leftovers loosely covered in the refrigerator for up to 3 days.
Notes
For added flavor, consider whipping in some lemon zest into the cream cheese mixture.
Make sure the cream cheese is at room temperature for easier mixing and a smoother texture when combined.
This pie can be prepared a day in advance; it keeps well in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 66mg