Blueberry Cheesecake Pie
Combining a bounty of the season’s best berry with a luscious cheesecake pie, this is bound to be your new summer favorite.
This recipe is bonkers.
Like in every which way. Between the crust, the cheesecake, a whole pie's worth of blueberries on top....?!
It is such an unbelievable favorite among my family, in my husband's Top 5 which is a tough list for him to make considering he's married to a baker.
Like seriously, my family goes cuckoo for this. The room is utterly silent when they eat it.
The crust starts with a combination of graham crackers and vanilla wafers. Yeah!
Once that's baked and cooled, it's time for the cheesecake pie portion. Very simple and it comes together very quickly and easily in the mixer.
Pour the cheesecake mix into the baked crust and give that a brief bake. As it's a pie, it doesn't require an extended baking time.
Do note though, this recipe does need to chill overnight in the fridge before serving to set up properly.
If you're in need of other great blueberry recipes in the meantime, including some for our BFF pooches, swing by The Bake Dept today!
Next, prep that blueberry pie filling. Yes, this is a several step recipe but I'm telling you, it is so worth it.
And yes, it's an entire pie's worth of blueberries here. Trust me -- it's going to seem bonkers as I said, but trust me!
Oh and yes, you can use frozen berries too for this.
Chill the blueberry filling and next day when it's time to serve, pour the entire bowl of berry filling on top of the cheesecake. Yep. The whole thing.
Whooie, that's a lot!
And I've got lots more great recipes over at The Bake Dept too!
Bake this up and you'll see why I am bombarded by very insistent requests for this!
For more details and information about this recipe, click the link below, just above the comment section!
Blueberry Cheesecake Pie
- 1 1/2 cups graham cracker and vanilla wafer crumbs, any combination equal to 1 1/2 cups; 16 cookies (96 g), 6 whole grahams (224 g)
- 2 tablespoons (30 g) granulated sugar, optional
- 6 tablespoons (85 g) butter, melted
- 1 pound (452 g) cream cheese, two 8 oz. packages, room temperature
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (114 g) sour cream or plain yogurt, room temperature
- 1 tablespoon (7 g) cornstarch
- 1 teaspoon (5 g) vanilla
- 2 teaspoons (10 ml) fresh squeezed lemon juice
- 1 pinch lemon zest
- 2 large eggs, room temperature
- 1 full recipe of Fresh Blueberry Pie Filling
Fresh Blueberry Pie Filling
- 6 cups (600 g) fresh blueberries, divided into 4 cups (400 g) and 2 (200 g) cups (3 pints)
- 9 tablespoons (126 g) granulated sugar, adjust up or down based on blueberry sweetness/tartness
- 4 tablespoons (28 g) cornstarch
- 1/3 cup (79 ml) water
- 1 pinch salt
- zest from one lemon
- 1 tablespoon (15 ml) freshly squeezed lemon juice
Fresh Blueberry Pie Filling and Assembly
- Rinse the blueberries. Set aside to drain.
- In a large saucepan, add the sugar, cornstarch, water, salt, and heat over medium, stirring until everything is well mixed. Add the 4 cups of blueberries, raise the heat and bring to a boil, stirring often until the liquid mixture has thickened to your liking.
- Remove the pan from the heat, add the lemon juice and zest, stir then add the remaining blueberries, stirring gently.
- To cool, add the filling to a large bowl and set aside. Use once cooled or refrigerate until needed.
- To assemble the cheesecake pie, pour the entire batch of blueberry pie filling atop the cheesecake and serve.
- *Reminder: This recipe needs to chill overnight so prepare the recipe the day before serving.
- Start preheating the oven to 325° F (160° C).
- Either zip the graham crackers and vanilla wafers in a food processor or smash them to crumbs in a plastic bag then measure out 1 1/2 cups.
- In a medium bowl, stir the crumbs, the sugar, and the melted butter together or combine everything in the food processor.
- Pour the crumb mixture into a 9” deep dish pie pan, pressing evenly around starting with the sides and ending with the bottom. Bake the crust for 8 minutes and let cool. Leave the oven on 325°.
- Add the cream cheese to the bowl of a mixer and beat on medium until fluffy, about 1-2 minutes. Scrape the bowl and add in the sugar, sour cream or yogurt, and cornstarch, beating on medium until well combined.
- Stir in the next three ingredients, vanilla, lemon juice and zest, then add the eggs one at a time. Beat on low speed until well mixed.
- Add the cheesecake batter to the cooled crust and bake until set, about 30-40 minutes. The edges will be puffy and slightly dry, the middle will be soft, underdone looking, and jiggly. Turn off the oven, open the door fully, and let the cheesecake and oven cool together for an hour.
- Remove the cheesecake and cool to room temperature after which chill in the refrigerator at minimum 6 hours but best overnight.
- For more tips and details about this recipe, swing by The Bake Dept!