Blueberry Cream Cheese Pie

Blueberry cream cheese pie.

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4.8 from 6 reviews

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.


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)


Make the Pie Crust:

  1. Preheat the oven to 350ºF.
  2. 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.
  3. 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:

  1. Preheat the oven to 350ºF and place a rack in the center of the oven.
  2. Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
  3. Add in the sour cream, egg, vanilla extract, and lemon zest and beat until smooth, about 1 minute.
  4. Transfer the filling into the prepared crust. 
  5. 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.
  6. Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.

Make Blueberry Topping and Assemble Pie:

  1. 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.
  2. 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.
  3. Remove from the heat and allow the filling to cool slightly, about 5 minutes.
  4. Gently transfer the warm blueberry topping to the top of the warm pie and smooth over the top.
  5. Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
  6. Serve chilled with whipped cream, if desired.



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 1/2 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.