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) pie everyone will love.
This Blueberry Cream Cheese Pie is a delicious cheesecake pie hybrid. It has a perfect balance of flavors thanks to the various layers. 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.
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 text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- fresh blueberries
- shortbread cookies (this is for the pie crust)
- cream cheese (Philadelphia brand if you can, there is no denying it's far superior to nearly any brand i've tried)
- sour cream
- granulated sugar
- vanilla extract
- lemon juice
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.
Useful Tools to Make this Recipe
Here is a list of some of the primary tools I used in this recipe. You won't necessarily choose to use them all, but they are exactly what I used here. Any links may contain affiliate links.
- food processor (to crush the shortbread cookies)
- electric mixer (stand mixer or hand mixer)
- 9" pie plate
- medium pot
- kitchen essentials: baking scale, bowls, measuring cups and measuring spoons, rubber spatula, knife, cutting board
Here are is a brief overview of the recipe (the full recipe is at the bottom of the article):
- Assemble the shortbread crumb crust
- Make and bake the cream cheese filling, aka cheesecake
- Make the blueberry pie topping and add it to the pie
- Chill the pie at least 4 hours, but preferably overnight
- Devour with whipped cream, much to the delight of everyone consuming it
Pie Crust Options
This recipe uses a shortbread cookie crust. Shortbread cookies have a buttery flavor that pair well with this pie.
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!
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.
Making the Cheesecake Filling
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.
A few tips for having success with the filling:
- 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.
- Beat the sugar and cream cheese until it's smooth before adding in the other ingredients
- Make sure to scrap down the bowl a few times while mixing the filling to ensure no lumpy bits are left behind
- Bake the pie until the filling is 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.
Making the Blueberry Topping
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.
Here are is a brief overview of the steps to make it:
- Mix together the sugar and cornstarch in a bowl or right in the pot, then add ½ cup of the blueberries. Mash them with a fork until the mixture is juicy.
- Mix in the remaining blueberries and then cook until bubbling
- Transfer the filling onto the cheesecake topping to set up.
Serving and Storage Tips
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 it is meant to be 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
I am so honored when you make a recipe from my site! If you make this Blueberry Cream Cheese Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!Print
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