Blueberry Cream Cheese Pie

This blueberry cream cheese pie has been part of my family recipe collection since the late 1970s, and it is one of those desserts I always come back to. It is simple to make, doesn’t require much effort, and comes together with familiar ingredients. The base is a lightly sweetened cream cheese filling, topped with blueberry pie filling and set in a classic graham cracker crust.

Blueberry pies do not always get as much attention as other fruit desserts, but this one is a little different. The creamy filling and blueberry topping work really well together, and it is the kind of pie that disappears fast once it is on the table. I usually make it in the summer, but it fits in just as easily at a holiday gathering when you want something a little lighter.

Blueberry Cream Cheese Pie Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

How to Make Blueberry Cream Cheese Pie

I start by making a simple graham cracker crust and letting it cool completely. While the crust cools, I mix together softened cream cheese, sugar, and eggs until the filling is smooth. The filling gets baked just until it is set, then the pie needs time to chill so it firms up fully. Once it is completely chilled, I spread the blueberry pie filling over the top and let it sit in the refrigerator a bit longer. Right before serving, I like to add a little whipped cream for a finishing touch.

Why I Love This Blueberry Cream Cheese Pie

What I love most about this pie is how easy it is to make, yet it tastes like something that took much longer. I’ve always thought fruit and cream are a winning combination, and blueberries are no exception. The graham cracker crust adds a subtle, buttery flavor that pairs perfectly with the filling. If you want to switch things up, you could try a different pie filling. Peach works beautifully too.

Ingredients

Graham crackers – I used honey flavored graham crackers for their sweetness, which pairs beautifully with the tangy cream cheese. You can crush whole graham crackers in a food processor or place them in a resealable bag and crush with a rolling pin for a fresher flavor. Pre-made crumbs work too, but freshly crushed ones give a better texture and taste. You could also use a store bought premade graham cracker crust if you want to save time.

Cream cheese – I always use full fat cream cheese for the smoothest, creamiest filling. Let it come to room temperature so the filling is lump free. This layer is more of a sweetened, tangy cream cheese filling rather than a cheesecake, and it pairs perfectly with the blueberry topping.

Blueberry pie filling – I usually use canned pie filling because it’s convenient and consistent, but you can make your own from scratch if you prefer. See FAQs below.

Supplies Needed

9-inch pie plate – The classic size works perfectly for this recipe.

Stand mixer or hand mixer – I use a stand mixer to get the cream cheese filling super smooth, but a hand mixer works just fine.

Food processor (optional) – I like using a food processor to crush the graham crackers quickly, but a rolling pin works too.

Tips and Tricks

Making the graham cracker crust: I like to use the flat bottom of a small measuring cup to press the moistened graham cracker mixture evenly into the pie plate. Don’t press too hard, or the crust can get too dense and crunchy. You can also use a spoon to gently push the crumbs up the sides of the pan.

Prevent a soggy crust: Let the crust cool completely before adding the cream cheese filling. This keeps the bottom from getting soggy.

Chill thoroughly – I always chill the pie for at least two hours, or even overnight if I have time. Chilling helps the filling set and makes it easier to slice cleanly.

Storage tip: If you need to store the pie, gently press plastic wrap against the cut edges. This prevents the filling from sliding off and keeps the slices looking nice.

Variations

Different pie filling: I sometimes switch out the blueberries for other pie fillings like apple, peach, or cherry. Each one gives the pie a fun twist and keeps it feeling fresh.

Add lemon: A little lemon zest in the cream cheese layer adds a bright, refreshing touch. I love how lemon and blueberry play together for a light, summery dessert.

Add spices: If I want a cozy, autumn inspired pie, I add a pinch of warm spices like cinnamon or nutmeg to the cream cheese mixture. It gives the pie a comforting, seasonal flavor.

Almond flavor: Adding a teaspoon of almond extract to the cream cheese mixture gives the pie a subtle nutty flavor that pairs beautifully with the blueberries. I use this when I want something just a little extra special.

Blueberry Cream Cheese Pie FAQs

Do I Need to Prebake the Graham Cracker Crust?

I always prebake my graham cracker crust to make sure it has a nice, crispy texture. If you skip this step, the crust can get soggy from the moisture of the filling. Baking the crust first also lightly toasts the graham crackers, giving them a deeper flavor and a slightly golden color. It creates a firm base that holds up perfectly under the creamy filling and fruit topping.

Can I Make This Pie Ahead of Time?

Of course! I often make this pie a day in advance. After assembling it, I chill it in the refrigerator until serving. This allows the cream cheese layer to set properly, makes slicing easier, and the flavors really come together.

Can I Use Fresh Blueberries Instead of Canned Pie Filling?

Yes. If using fresh blueberries instead of pie filling, you will need about 2 cups. Wash and dry them well, then toss with 2 tablespoons of sugar and 1 teaspoon of cornstarch to help thicken the juices. Let the mixture sit for a few minutes, then spoon it evenly over the chilled cream cheese layer. Return the pie to the refrigerator for at least 2 hours before serving so it can fully set.

Blueberry Cream Cheese Pie

This blueberry cream cheese pie is one of those recipes that looks impressive, but is surprisingly easy to make. The creamy filling, blueberry topping, and graham cracker crust always make it a crowd favorite.

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Prep Time40 minutes minutes

Cook Time30 minutes minutes

Chill Time2 hours hours

Total Time3 hours hours 10 minutes minutes

Ingredients

  

Crust

• 1 1/2 cups crushed graham crackers, about 12 full cracker sheets | ~170g
• 1/4 cup granulated sugar | 50g
• 6 tablespoons melted butter | 85g

Filling

• 8 ounce 1 block cream cheese, softened to room temperature | 8 ounces | 226g
• 1/2 cup granulated sugar | 100g
• 2 large eggs

Topping

• 1 can blueberry pie filling | 21 ounces | 595g
• whipped cream or whipped topping | optional

Instructions

Prepare the Crust

• Preheat the oven: Preheat your oven to 350°F
• Crush the graham crackers: If using whole crackers, crush them in a food processor or place them in a Ziploc bag and smash them with a rolling pin until fine crumbs form.
  1 1/2 cups crushed graham crackers, about 12 full cracker sheets | ~170g
• Mix the dry ingredients: In a medium bowl, stir together the graham cracker crumbs and granulated sugar.
  1/4 cup granulated sugar | 50g
• Add melted butter: Pour in the melted butter and mix until the crumbs are evenly coated. The mixture will look crumbly.
  6 tablespoons melted butter | 85g
• Press the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. For best results, use the back of a measuring cup to press it evenly.
• Bake the crust: Bake for 10 minutes.
• Cool: Remove from the oven and let the crust cool.
• Prepare the filling: While the crust is cooling, start preparing the filling.

Prepare the Filling

• Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 30 seconds to remove any lumps.
  8 ounce 1 block cream cheese, softened to room temperature | 8 ounces | 226g
• Add sugar: Add the granulated sugar and continue beating until the mixture is smooth and fluffy.
  1/2 cup granulated sugar | 100g
• Incorporate the eggs: Add the eggs one at a time, blending well after each addition to ensure a smooth filling.
  2 large eggs
• Pour and bake: Pour the cream cheese mixture into the cooled crust. Bake at 350°F for 25–30 minutes, or until the center is set and slightly jiggly.
• Cool to room temperature: Remove the pie from the oven and let it cool completely at room temperature.
• Chill the pie: Cover the pie tightly with plastic wrap (ensuring the wrap doesn’t touch the cream cheese surface) and chill for at least 2 hours or overnight.

Add the Topping

• Add the blueberry topping: Spoon the blueberry pie filling over the chilled cream cheese filling layer. Spread it evenly to cover the entire surface.
  1 can blueberry pie filling | 21 ounces | 595g
• Chill until serving: Place the pie back in the refrigerator and chill until ready to serve.
• Garnish and enjoy: Top with whipped cream or whipped topping just before serving for an extra touch of sweetness. Slice and enjoy!