Blueberry Cream Cheese Pie

This blueberry cream cheese pie is an easy no bake dessert that’s perfect for summer gatherings. Luscious cream cheese filling, sweet blueberry topping, and a buttery graham cracker crust combine to make a dessert that everyone will love!

Is anyone else eating blueberries by the pound lately? I can’t get enough.

Usually I just eat them by the handful but I managed to work some of those gorgeous little berries into a pie—a blueberry cream cheese pie to be exact.

This is the ultimate summer dessert: a layer of sweet cream cheese filling, topped with beautifully sweet and bright blueberry topping, all of it tasting like sunshine.

Your taste buds won’t know what hit them and I can pretty much guarantee you’ll make this one over and over all summer long! 

Why you’ll love this blueberry cream cheese pie:

• It’s a totally no bake dessert—who wants to turn on the oven when it’s hot and sunny outside?
• Because the pie needs to chill for several hours, it’s a great make-ahead dessert!
• You can use fresh or frozen berries, in case you’re unable to get your hands on good fresh ones. No problem!

How to make a graham cracker crust

• Combine graham cracker crumbs crumbs, melted butter, and salt
• Mix until the crumbs are evenly saturated
• Press firmly into the bottom and up the sides of a 9-inch pie plate

Then you’ll freeze the crust for 20 minutes to help the crust maintain its shape when you add the filling.

Notes:

• You can use a store-bought graham cracker crust if you want to make this pie even easier!
• I crush graham crackers in a food processor but you can crush them in zip-top bags with a rolling pin if you want. You can also just buy a box of graham cracker crumbs.
• You can substitute vanilla wafer crumbs or even vanilla sandwich cookie crumbs if you don’t like graham crackers.
• If you want a traditional pastry crust, you can absolutely use one. You’ll just need to blind bake it first, then cool it completely.

How to make cream cheese filling

• Combine cream cheese, sweetened condensed milk, and a few other ingredients in a bowl
• Beat until smooth
• Pour into your chilled pie crust

Then you’ll chill the pie before making and adding the blueberry topping.

Notes on making your filling:

• Be sure your cream cheese is at room temperature or you could end up with lumps in your filling.
• Don’t use evaporated milk! Be sure to use sweetened condensed milk, which is thicker and sweeter. If you use evaporated milk your filling won’t set up.

How to make blueberry topping

• Stir together cornstarch, water, and a few other ingredients in a small saucepan
• Add blueberries and stir to coat, then set the pan over medium heat
• Cook, stirring often, until the mixture boils and thickens
• Spread over your chilled pie 

Then you’ll cool the topping to room temperature. Spread over the chilled pie, chill again to cool the topping fully, and serve!

Notes on making your topping:

• You’ll need about 1 pint of blueberries to get 2 cups (as called for in the recipe).
• You can use frozen berries but you’ll need to defrost and drain them first.
• When you’re cooking the topping mixture, at first it won’t seem to be doing much, then the blueberries will give off a lot of juice, and after that the mixture will start to thicken.
• The topping doesn’t need to be super thick when you pull it off the stove because it will continue to thicken up as it cools. You want it to be a little juicy still, even once it’s chilled!

How to store your pie

If you have leftover pie you can store it in the fridge, covered loosely with plastic wrap, for 3 or 4 days.

You can also freeze individual slices, tightly wrapped, for about a month.

I recommend freezing slices on a parchment- or foil-lined baking sheet for about an hour to set the topping and filling.

Freezing them until set allows you to wrap the slices tightly without completely mutilating your pie.

Defrost the slices in the refrigerator overnight or on the counter at room temp until they’re soft enough to eat.

I don’t recommend defrosting your pie in the microwave because, if you heat it too long, the pie gets warm and it tastes best when it’s cold.

A few more recipes you might enjoy
Blueberry Cheesecake Bars
Apple Blueberry Crisp 
Blueberry Peach Cobbler
Butterfinger Pie

Did you make this blueberry cream cheese pie? Hooray! Leave me a comment and a rating below–let me know what you think!  Post a pic over on Instagram too. Tag @theitsybitsykitchen so I can see your beautiful work!

5 from 13 votes

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Blueberry Cream Cheese Pie

Prep Time

35 mins

Chilling time

5 hrs

Total Time

35 mins

 

Course: Dessert

Cuisine: American

Servings: 8

Author: Kelsie

Ingredients

Crust

• 1 1/4 cups graham cracker crumbs*
• 5 tablespoons unsalted butter melted
• 1/8 teaspoon salt

Filling

• 1 8-ounce package cream cheese, at room temperature
• 14 ounces sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Topping

• 1/2 cup granulated sugar*
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 2 cups fresh or frozen blueberries**

Instructions

Crust

1. Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
2. Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.

Filling

1. Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
2. Refrigerate for at least 4 hours (or overnight).

Topping

1. Once the pie has chilled, make the topping.
2. Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
3. Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won’t seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
4. Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
5. Slice and serve.
6. Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

Recipe Notes

• *Taste your berries before making the topping. If they aren’t very sweet you can add up to an additional 1/4 cup of sugar.
• **If using frozen berries, defrost and drain them before making the topping.
• You’ll need about 1 pint of berries to get 2 cups.
• You can use a store-bought graham cracker crust if you want to make your pie even easier.
• I crush graham crackers in a food processor but you can crush them in zip-top bags with a rolling pin if you want. You can also just buy a box of graham cracker crumbs.
• You can substitute vanilla wafer crumbs or even vanilla sandwich cookie crumbs (such as Golden Oreos) if you don’t like graham crackers.
• Don’t use evaporated milk in your pie filling! Be sure to use sweetened condensed milk, which is thicker and sweeter.