Description

This Blueberry Cream Cheese Pie features a delectable graham cracker crust filled with a creamy cheese mixture and topped with luscious blueberry pie filling. It’s simple to prepare, perfect for gatherings, and will satisfy any dessert craving!

Ingredients

Scale

1 ½ cups (170g) graham cracker crumbs
¼ cup (50g) granulated sugar
7 tablespoons (98g) unsalted butter, melted
12 ounces (339g) cream cheese, room temperature
⅓ cup (38g) powdered sugar
1 teaspoon vanilla extract
½ cup (118ml) heavy whipping cream
2 cups blueberry pie filling

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Instructions

Combine graham cracker crumbs and sugar in a medium-sized bowl.
Stir in melted butter until sandy, then press mixture into the bottom and sides of a 9-inch pie plate. Chill while preparing filling.
In a large bowl, mix the cream cheese until smooth. Add powdered sugar and vanilla, and mix well.
Gradually incorporate heavy whipping cream while mixing on low speed, then increase to high speed until stiff peaks form.
Spread the cream cheese mixture into the crust. Chill for at least one hour before adding toppings and serving.
Before serving, add the blueberry pie filling on top.
Enjoy topped with whipped cream or plain. Store leftovers loosely covered in the fridge for up to 3 days.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
Chilling the pie helps set the filling properly, making it easier to slice.
Feel free to use homemade or store-bought blueberry pie filling.

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 15g
Sodium: 210mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg