This Blueberry Cream Cheese Pie features a crunchy shortbread crumb crust, a rich and creamy cheesecake filling, and a homemade blueberry topping. It's a delicious make-ahead dessert that everyone will love.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!
This Blueberry Cream Cheese Pie is a delicious cheesecake blueberry pie hybrid. Thanks to the various layers, it has a perfect balance of flavors. This pie starts with a sweet and crunchy crumb crust, followed by a baked cheesecake layer, a juicy and bright blueberry topping, and finally, if you are feeling up for it, whipped cream to bring all the flavors together.
Just like this Strawberry Cream Cheese Pie and this Cherry Cheese Pie, I can almost guarantee, everyone is going to love this pie.
And if you've ever been intimidated to make a cheesecake before (the stress about making sure it doesn't crack, and you don't overwhip it, and all the other possible fails!)...let this be your intro cheesecake. This has very similar ingredients but is so much less complicated to make, and we're calling it pie...so it doesn't have to be intimidating.
So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
Jump to:
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- fresh blueberries
- shortbread cookies (this is for the pie crust)
- cream cheese (It's hard to deny the superiority of the Philadelphia brand, so use that if you can)
- sour cream
- butter
- granulated sugar
- salt
- eggs
- vanilla extract
- lemon juice
- cornstarch
Frozen or fresh blueberries? This recipe was developed using fresh blueberries, but it's perfectly fine to use frozen! If you use frozen blueberries, make sure to read the note on the recipe for the slight adaptation that the recipe requires.
Pie Crust Options
This recipe features a shortbread cookie crust that pairs perfectly with the pie's flavor. Crumb crusts are awesome because they don't require much work. They are also a great option because of the contrasting textures they lend to the dessert, particularly when it comes to this fruit and cheesecake filling.
However, I've also made this with a Graham Cracker Crumb Crust too, and that works well! A Vanilla Wafer Crust is also a good option!
The crumb crust does not need to be parbaked (blind baked) since it will go in the oven with the cheesecake!
Step 1: Process the shortbread to crumbs and add to a bowl with sugar and butter.
Step 2: Mix together. It should be the consistency of wet sand.
Step 3: Transfer the crumbs into the pie plate and press the mixture up the sides of the plate to form the edges first.
Step 4: Then, distribute the crumbs evenly into the bottom of the pie plate and press them down firmly in an even layer.
Crust Troubleshooting Tips
If, for any reason, your crumb crust mixture is extremely dry, you can add 1 tablespoon of melted butter–one tablespoon at a time–to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more shortbread crumbs until it is pliable.
How to Make It
The cream cheese filling is basically a cheesecake but less fussy and quicker to make. An electric mixer is needed to bring it together (either a stand mixer or a hand blender), and then it's baked in the oven until it's set.
While that happens, the blueberry topping is cooked. This fruit topping is so good! It's a very fresh-tasting homemade blueberry pie filling that sets up beautifully on top of the cheesecake.
Step-By-Step Recipe Overview
Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater details to ensure success.
Please note that in the photos shown, I smashed the blueberries in a bowl. However, in the end, I realized that this step could be done directly in the pot where the blueberries will be cooked. This way, we can avoid dirtying another dish.
Step 1: Beat the cream cheese and sugar until it's smooth.
Step 2: Mix in the sour cream, egg, vanilla and zest until smooth.
Step 3: Transfer it to the prepared pie crust.
Step 4: Bake the cheesecake pie, then let it cool while the topping is made.
Step 5: Mix together the cornstarch, sugar ½ cup of the blueberries and lemon. Mash together until the juices are released.
Step 6: Stir in the remaining blueberries.
Step 7: Cook the mixture on medium-low heat until the mixture starts to bubble throughout.
Step 8: Cool the blueberry topping for about 5 minutes then transfer it to the warm cheesecake pie.
Best Tips for Success
- The ingredients don't have to be completely at room temperature, but it's best to take them out of the fridge before you start making the crust. They will come together more smoothly when less cold.
- The recipe recommends the use of a stand mixer to beat the sugar and cream cheese until smooth, which is optional but a more efficient method. Make sure to scrape down the bowl a few times while mixing the filling to ensure no lumpy bits are left behind. If you don't achieve a smooth consistency before adding other ingredients, lumps that have formed will be difficult to remove. However, it can be done by hand so long as the cream cheese and sugar are mixed well at that first stage.
- Bake the cheesecake pie until the filling is just set, but be careful not to overbake it to the point that the entire filling is puffed up. That would indicate it has been overbaked.
- The cheesecake pie should be allowed to cool for approximately 15 minutes until the filling sets up enough to hold the weight of the blueberry filling. Moreover, when adding the blueberry filling to the cheesecake, it is essential to transfer it carefully to avoid deflating the filling. Although I have never experienced this while testing the recipe, it is delicate, and I always took care to be cautious.
- Although it is feasible to prepare the cheesecake pie and blueberry topping in advance and store them separately, I don't recommend it. Combining the warm blueberry topping with the cheesecake and allowing them to set up together results in a more harmonious pie with a better texture for the blueberry topping.
Serving / Storing
The components of this pie should all be made in one day together, but the assembled pie can be prepared in advance. At a minimum, it should be made at least half a day before being served, but best if made a day ahead. It’s best served chilled with a whipped cream garnish.
Leftovers can be stored in an airtight container for a few days.
More Blueberry Recipes
More Pie Recipes
I am so honored when you make a recipe from my site! If you make this Blueberry Cream Cheese Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
PrintFull Recipe
Blueberry Cream Cheese Pie
This Blueberry Cream Cheese Pie, with a crunchy shortbread crumb crust, a creamy rich cheesecake filling and a beautiful homemade blueberry topping, is an amazing and delicious (make-ahead) dessert everyone will love.
- Prep Time: 00:30
- Cook Time: 00:60
- Total Time: 1 hour 30 minutes
- Yield: Serves 8-10
- Category: Sweet Pie
Ingredients
For Shortbread Crust:
- 10 ounces (285 grams) shortbread cookie crumbs (about 2 cups)
- 4-6 tablespoons unsalted butter, melted (see note)
- 2 tablespoons granulated sugar
- Pinch salt
For Cream Cheese Filling:
- 12 ounces (340 grams; 1-½ blocks) cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (113 grams) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
For Blueberry Topping:
- ⅓ cup (70 grams) granulated sugar
- 1 tablespoon (7 grams) cornstarch
- 2-½ cups (400 grams) blueberries, divided (fresh or frozen, see note)
- ¼ teaspoon coarse kosher salt
- 2 tablespoons (30 grams) lemon juice
- ½ teaspoon vanilla extract
- Whipped cream (optional)
Instructions
Make the Pie Crust:
- Preheat the oven to 350ºF.
- In a bowl, mix together the shortbread crumbs, 4 tablespoons butter, sugar and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more shortbread crumbs until it’s the correct consistency.
- Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
Make the Cheesecake Pie Filling:
- Preheat the oven to 350ºF and place a rack in the center of the oven.
- Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
- Add in the sour cream, egg, vanilla extract, and lemon zest and beat until smooth, about 1 minute.
- Transfer the filling into the prepared crust.
- Bake for 45 to 55 minutes, or until the outer 2-½ inches of the filling is slightly puffed and the filling doesn’t wiggle.
- Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.
Make Blueberry Topping and Assemble Pie:
- In a medium pot, stir together the sugar and cornstarch. Add in ½ cup blueberries and lemon juice and mash the mixture with a fork until the blueberries have released some juices. Stir in the remaining blueberries.
- Cook over medium-low heat, stirring frequently, until the filling is bubbling about 3-5 minutes. Once bubbling, cook for an additional 1 minute, while stirring. Shut off the heat.
- Remove from the heat and allow the filling to cool slightly, about 5 minutes.
- Gently transfer the warm blueberry topping to the top of the warm pie and smooth over the top.
- Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
- Serve chilled with whipped cream, if desired.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Blueberry Cream Cheese Pie was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
This recipe was developed using fresh blueberries. If you use frozen blueberries, omit the step of mashing ½ cup blueberries, and instead let the blueberries defrost in the sugar and cornstarch for about 15 minutes. Then proceed with the rest of the recipe as written.
A few other options for pie crusts that work with this pie are a Graham Cracker Crumb Crust, a Vanilla Wafer Crust or even a Biscoff Cookie Crust.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Pocha
SUPER GOOD CHEESECAKE 😝 THE RECEPIE IS ON POINT
Pocha
SUPER GOOD
jane Howard
Hi Kelli:
I made this pie on Saturday for a friend that was coming for dinner, delicious. I used the graham cracker crust which I prebaked according to your instructions. Next time I will try the shortbread cookie crust.
I did find the crust got a little soggy, might have been i didn't cook the filling long enough? I did follow your time instructions but maybe should have gone a little longer? What do you think?
It was delicious though, I would make it again regardless. My husband and friend loved it.
Kelli Avila
Hi Jane! If the crust got a little soggy...I wonder if it was too wet to begin with? Was it difficult to to form? It should be the consistency of wet sand. I also am curious if you felt the cream cheese pie was cooked properly? If it overcooked it can release liquid which also could have contributed to a soggy crust.
jane Howard
I found the graham cracker crust was a little dry when I put it in the pie pan, so I added a touch more butter. I was using boxed graham cracker crumbs trhough. Do you grind your own? The crust was just soggy on the bottom. I might have overcooked the pie filling?
I will try it again using the shortbread cookies where you don't pre-bake the crust. It was delicious though a winner for sure.
Thanks Kelli for your feedback.
Do you have an apple pie where the apple filling is more dissolved, not where the apples hold their form? That's the way my mother made pies when I was growing up. I want to try another one of your pie recipes.
Bonnie White
At 45 minutes the cheesecake was inflated and darker on top. I took out of oven. After a minute of so the pie deflated. I felt like the cheesecake was not as deep as yours. The topping was great but I wanted more cheesecake in the bite, instead I had more blueberry.
Did I do something wrong? 9” pan, 350 degrees. Followed it to a T.
Thanks
Kelli Avila
Hi Bonnie! Have you ever tested the temperature of your oven? The cheesecake shouldn't be dark at all, and I wonder if your oven runs hot? Which rack did you bake it on? As for the amount of cheesecake to blueberry....did it look similar to the photo of mine? I went for the notion that it's about 2/3 cheesecake and 1/3 blueberry filling....as this isn't a cheesecake pie....but a blueberry cream cheese pie. It's hard to say if something is off, or maybe a difference of taste.
Levi
Great recipe! Everyone loved it. Thanks for sharing it. -Levi- SoTX