Easy Blueberry Cream Cheese Pie Recipe
A silky no-bake cream cheese filling nestled in a buttery graham cracker crust, topped with a glossy homemade blueberry sauce. Simple, stunning, and perfect for making ahead.
Notes
- Soften cream cheese fully: Cold cream cheese will result in a lumpy filling. Allow it to sit at room temperature for at least 45 minutes before beating.
- Keep heavy cream cold: Cold cream whips faster and holds stiff peaks better. Chill your bowl and beaters for best results.
- Cool the crust completely before adding the filling to prevent it from softening prematurely.
- Cool the blueberry topping before spooning it over the filling so it does not melt the cream cheese layer.
- Chill time: A minimum of 4 hours total chill time is required for clean, firm slices. Overnight is strongly recommended.
- Frozen blueberries work great for the cooked topping. No need to thaw them first.
- Make-ahead friendly: This pie keeps covered in the refrigerator for up to 4 days.
- Freezing: Freeze individual slices of the cream cheese layer (without the blueberry topping) wrapped tightly for up to 2 months. Make fresh topping when serving.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 80mgSodium: 280mgFiber: 1gSugar: 28g
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