Blueberry Cheesecake Pie
intro
A luscious tangy-sweet layered pie with buttery graham cracker crust, smooth creamy cheesecake, and bright juicy fresh blueberry topping, perfect for warm summer outdoor meals.
Ingredients
Steps
Make graham cracker crust
Preheat oven to 175°C (350°F). In a medium bowl, mix 1 ½ cups (150g) graham cracker crumbs, 2 tablespoons (25g) of the divided granulated sugar, and 8 tablespoons (113g) melted unsalted butter until crumbs are evenly moistened and clump slightly when squeezed. Press the mixture firmly into the bottom and 2 inches up the sides of a 9-inch (23cm) glass pie dish. Bake for 10 minutes, then transfer to a wire rack to cool completely for 15 minutes while preparing the cheesecake filling.
Mix cheesecake filling
In a large mixing bowl, beat 450g room-temperature full-fat cream cheese on medium-low mixer speed for 2 minutes until completely smooth, with no visible lumps. Add the remaining ½ cup plus 1 tablespoon (107g) granulated sugar, ½ cup (120g) room-temperature sour cream, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt, beating on low speed for 1 minute until fully combined. Add 2 room-temperature eggs one at a time, beating for 30 seconds after each addition just until incorporated—do not overmix, as trapped air causes cracking during baking.
Bake cheesecake layer
Pour the smooth cheesecake filling into the cooled graham cracker crust, spreading it into an even layer with a silicone spatula. Bake at 175°C (350°F) for 30 to 35 minutes, until the edges are set and slightly puffed, and the central 2-inch circle of the pie jiggles gently like firm Jell-O when the dish is nudged. Turn off the oven, crack the oven door open 1 inch, and let the pie rest inside for 20 minutes to cool gradually and reduce cracking risk.
Cook blueberry topping
While the pie cools, prepare the blueberry topping: add 2 ½ cups (375g) of the divided fresh blueberries, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons cornstarch to a small saucepan set over medium heat. Stir constantly with a wooden spoon as berries release juice, cooking for 6 to 8 minutes until the mixture thickens to a glossy, syrupy jam consistency, with roughly half the berries burst. Remove from heat, stir in the remaining 1 ½ cups (225g) whole fresh blueberries, and let cool to room temperature for 30 minutes.
Assemble and chill pie
Once the cheesecake pie has cooled fully to room temperature on the wire rack, spoon the cooled blueberry topping evenly over the cheesecake surface, spreading gently to cover the entire top in an even layer. Loosely tent the pie with plastic wrap to avoid sticking to the topping, and refrigerate for at least 3 hours (or up to 24 hours for make-ahead prep) until the filling is completely firm.
Slice and serve
Remove the chilled pie from the refrigerator 10 minutes before serving to take off the sharp chill. Use a sharp thin-bladed knife dipped in hot water and wiped clean between each cut to slice 8 clean, even wedges. Serve plain, or top with an optional dollop of freshly whipped cream if desired.
Tips
2.Skip the water bath for this pie recipe! The shallower cheesecake layer bakes evenly at 350°F without one, as long as you let it cool gradually in the cracked-open oven after baking.
3.If using frozen blueberries for the topping, thaw them fully first and drain off 2 tablespoons of excess released juice before cooking to prevent a runny, watery topping that slides off the cheesecake.
OMG this creamy blueberry cheesecake pie was such a game changer for our neighborhood potluck last weekend! I was so nervous it’d be too fussy since I’m not a big baker, but the difficulty said easy and it totally delivered. Everyone was asking for the recipe, even the lady who brings the award-winning apple pie every year! Pro tip: I tossed my fresh blueberries in a tiny bit of cornstarch before adding them so they didn’t make the filling soggy. SO good.
This was so tasty! My kids devoured half the pie before we even finished dinner last night. The only reason I’m not giving 5 stars is I messed up the chill time — I pulled it out after 2 hours because my family was begging for dessert and it was a little runny. Flavor was 10/10 though, will absolutely make again once I remember to plan ahead for the wait!
Made this for meal prep to have as a little weeknight treat and it held up perfectly in the fridge for 4 whole days! The blueberry flavor is bright and not too sweet, which balances out the rich cheesecake so well. I’ll be adding this to my regular dessert rotation for sure.
I’ve tried so many blueberry cheesecake recipes that turn out grainy or way too heavy, but this one is perfectly creamy! I used frozen wild blueberries because that’s all I had on hand and it worked like a charm. Brought it to my family’s Sunday dinner and my grandma said it was better than the cheesecake she’s been making for 50 years — high praise!
Total beginner baker here, I was so intimidated to make cheesecake anything because I always thought you needed a springform pan and fancy equipment. Turns out this pie is so easy I pulled it off with a regular old glass pie dish and a hand mixer! The texture was dreamy — I even simmered a little extra blueberry compote to pour on top, chef’s kiss — it was perfect. 10/10, no notes.
I made this for my partner’s birthday and he said it’s the best dessert I’ve ever made. I added a little lemon zest to the cheesecake filling because I love lemon and blueberry together, and it was such a nice bright kick. Don’t skip the chill time, y’all — I waited the full 3 hours and it sliced perfectly, no oozing at all!
I’ve been baking pies for over 40 years and I was skeptical an “easy” cheesecake pie could live up to all the rave reviews, but color me impressed! It’s rich but not cloyingly sweet, the fresh blueberries add the perfect pop of tartness, and my grandkids ate two slices each right after their soccer practice last night. Will be making this for our Fourth of July cookout this year, no question about it.