Description

This Blueberry Cream Cheese Pie combines a creamy, smooth filling with a crunchy graham cracker crust, making it a delightful treat for dessert lovers. It’s simple to make and perfect for gatherings or a cozy family dinner.

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

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Instructions

In a medium bowl, mix together graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles sand. Press this mixture into the bottom and up the sides of a 9-inch pie plate, then chill.
In a large bowl, beat the cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract until well combined.
With the mixer on low speed, slowly add the heavy whipping cream. Increase to high speed and whip until stiff peaks form.
Spread the cheesecake mixture into the chilled crust. Refrigerate for at least one hour before topping.
Top the chilled pie with blueberry pie filling before serving.
Serve with whipped cream or enjoy plain. Store any leftovers lightly covered in the refrigerator for up to 3 days.

Notes

Make sure the cream cheese is at room temperature for easier mixing.
This pie can be made a day in advance for enhanced flavor.
Experiment with different pie fillings for variety.

Nutrition

Serving Size: 1 slice
Calories: 345
Sugar: 20g
Sodium: 300mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg