Blueberry Cream Cheese Pie
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 8
Description
This decadent Blueberry Cream Cheese Pie combines a smooth, tangy cream cheese layer with a sweet, vibrant blueberry topping that is perfect for summer. With a simple and quick preparation time, this pie is the ultimate dessert to whip up for a last-minute treat or to share at a family gathering. Bursting with the natural sweetness of blueberries, balanced with a creamy base, this no-bake pie is ready in just 15 minutes. Serve it with a dollop of whipped cream for extra indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 1 1/2 cups |
| Additional blueberries | 1 cup |
| Granulated sugar | 2 1/2 tbsp |
| Cornstarch | 1 tbsp |
| Water | 3 tbsp |
| Unsalted butter | 1 tbsp |
| Fresh lemon juice | 1 tbsp |
| Cream cheese (softened) | 8 oz (1 package) |
| Pre-made pie crust | 1 (9-inch) |
Nutritional Information
| Nutrient | Amount per Serving (1 Slice) |
|---|---|
| Calories | 378.8 kcal |
| Total Fat | 18.6 g |
| Saturated Fat | 8.6 g |
| Cholesterol | 33.2 mg |
| Sodium | 212.6 mg |
| Total Carbohydrates | 51.1 g |
| Dietary Fiber | 2.4 g |
| Sugars | 33.2 g |
| Protein | 4.2 g |
Instructions
-
Prepare the Base:
- Start by spreading the softened cream cheese evenly over the bottom of the pre-made pie shell. This will create a smooth, creamy foundation for the blueberries.
-
Prepare the Blueberry Topping:
- In a small bowl, combine 1 tablespoon of cornstarch with 3 tablespoons of water. Stir until fully dissolved, creating a cornstarch slurry.
- In a medium saucepan, combine 2 cups of fresh blueberries, the cornstarch mixture, 2 1/2 tablespoons of sugar, 1 tablespoon of butter, and 1 tablespoon of fresh lemon juice.
-
Cook the Blueberry Mixture:
- Place the saucepan over medium heat and stir the mixture constantly as it heats up. Slowly bring it to a boil while continuing to stir to prevent the mixture from sticking or burning.
- Once the mixture starts to boil, keep stirring for about one minute to allow the cornstarch to thicken the sauce and ensure the berries release their juices.
-
Cool the Blueberry Sauce:
- Once thickened, remove the saucepan from the heat and let the blueberry mixture cool slightly. This helps to set the filling before adding it to the pie shell.
-
Assemble the Pie:
- Pour the cooled blueberry mixture into the prepared pie shell, spreading it out evenly over the cream cheese layer.
- Let the pie cool for a few minutes at room temperature, then transfer it to the refrigerator to chill for at least 1 hour to allow the flavors to meld.
-
Garnish and Serve:
- Once the pie has set, top it with the remaining fresh blueberries. If desired, serve each slice with a generous dollop of whipped cream for an extra touch of indulgence.
Tips for Success:
- For a fresher taste, opt for freshly picked blueberries when in season, as they tend to have a more vibrant flavor.
- The cornstarch can be substituted with arrowroot powder for a gluten-free thickening option.
- Feel free to use a graham cracker crust or a homemade pie crust if you prefer to make the base from scratch.
Reviews
⭐ Rating: 5/5
“Made this pie for a family gathering, and it was a huge hit! So quick and easy to prepare but tastes like a store-bought dessert. The blueberries and cream cheese were a perfect combo.” – Emma P.
Perfect for a summer gathering, this Blueberry Cream Cheese Pie is as easy as it is delicious, making it the perfect no-fuss dessert. The creamy texture and sweet berry topping will surely have everyone coming back for seconds.
