Best 8 Blueberry Cheesecake Pie Recipes

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Indulge in a delightful culinary adventure with our delectable Blueberry Cheesecake Pie, a harmonious blend of tangy blueberries, creamy cheesecake filling, and a buttery graham cracker crust. This classic dessert combines the best of both worlds, offering the perfect balance between a refreshing fruit pie and a rich, creamy cheesecake. With easy-to-follow instructions and step-by-step photos, our recipe ensures a stress-free baking experience, whether you're a seasoned baker or just starting out. Discover the secrets of creating a flaky graham cracker crust, a velvety smooth cheesecake filling, and a vibrant blueberry topping. Elevate your dessert game with our additional recipe variations, including a luscious chocolate ganache topping, a swirl of tangy lemon curd, or a sprinkle of crunchy streusel topping. Transform your kitchen into a bakery and embark on a delightful journey of flavors with our Blueberry Cheesecake Pie.

Here are our top 8 tried and tested recipes!

FRESH BLUEBERRY CHEESECAKE PIE



Fresh Blueberry Cheesecake Pie image

This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 cup water
2 tablespoons lemon juice
2 cups fresh blueberries

Steps:

  • Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
  • Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
  • Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
  • Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
  • Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
  • Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

RED, WHITE, AND BLUEBERRY CHEESECAKE PIE



Red, White, and Blueberry Cheesecake Pie image

This recipe was given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped cream, if desired.

Provided by JJOHN32

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

8 sheets phyllo dough
¼ cup butter, melted
2 (8 ounce) packages cream cheese
½ cup white sugar
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
½ cup strawberry jelly
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges.
  • Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
  • Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
  • In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 43.6 g, Cholesterol 143.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 20.1 g, Sodium 322 mg, Sugar 29.2 g

BLUEBERRY CHEESECAKE PIE



Blueberry Cheesecake Pie image

Delicious cheesecake with fresh blueberry topping.

Provided by Odessa Mabry

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 6

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
½ cup white sugar
1 (8 ounce) package cream cheese
½ cup white sugar
2 eggs
1 quart fresh blueberries
½ cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
  • In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
  • Bake at 350 degrees F (175 degrees C) for about 15 minutes.
  • For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
  • Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.

Nutrition Facts : Calories 921.1 calories, Carbohydrate 121.5 g, Cholesterol 133.6 mg, Fat 47.6 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 32.6 g, Sodium 362.9 mg, Sugar 102 g

BLUEBERRY CHEESECAKE PIE AND CRUST



Blueberry Cheesecake Pie and Crust image

This is a very yummy rich blueberry pie--nice presentation when you have guests. My daughter-in-law gave me the recipe years ago.

Provided by Barb G.

Categories     Cheesecake

Time 1h

Yield 1 pie

Number Of Ingredients 10

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/2 cup oil
2 tablespoons cold milk
1 (8 ounce) package cream cheese
1 cup powdered sugar, sifted
1 teaspoon vanilla
1 cup whipping cream, whipped
1 (21 ounce) can blueberry pie filling (you can use canned wild blueberries instead of pie filling)

Steps:

  • Preheat oven 400 degrees.
  • Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
  • Combine oil and milk in a cup.
  • Pour onto flour mixture; mix and form pie crust.
  • Poke crust with fork (holes).
  • Bake 12 to 15 minutes.
  • Pie Filling: Stir cream cheese to soften.
  • Add powdered sugar and vanilla; beat until smooth.
  • Fold whipped cream into cream cheese mixture.
  • Spoon filling into baked pastry shell.
  • Top with blueberry pie filling or blueberries.
  • Chill to set--enjoy.

LOW FAT BLUEBERRY CHEESECAKE PIE



Low Fat Blueberry Cheesecake Pie image

My brother is a huge cheesecake fan and often gets his from Junior's in Brooklyn. With his new years resolution to shed some pounds I thought this recipe might be a great way for him to have his favorite dessert without derailing his efforts. Knowing that others are also making an effort to lighten up, I thought I would post it here as well. I have not tried this yet, but this includes my minor modifications. (By my calculations, this is 3 WW points per serving.)

Provided by justcallmetoni

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

butter-flavored cooking spray
1/2 cup low-fat graham cracker, ground into crumbs
12 ounces low-fat vanilla yogurt
1 1/4 cups nonfat cottage cheese
6 ounces low fat cottage cheese (not fat free)
1 tablespoon cornstarch
1 egg
2 egg whites
1/2 teaspoon lemon zest
1 -2 tablespoon Splenda granular (to taste)
2 cups blueberries, fresh or frozen
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon water

Steps:

  • Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
  • Preheat oven to 350 degrees.
  • Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
  • Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
  • While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
  • Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
  • Serve with blueberry sauce.

BLUEBERRY CHEESECAKE PIE



Blueberry Cheesecake Pie image

Make and share this Blueberry Cheesecake Pie recipe from Food.com.

Provided by Zaney1

Categories     Cheesecake

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1 (21 ounce) can blueberry pie filling
1 (8 ounce) container frozen non-dairy whipped topping, thawed

Steps:

  • Preheat oven to 325°F. Combine cream cheese, sugar and eggs in a small bowl. Beat until fluffy.
  • Place crust on baking sheet. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven.
  • Cool. Spread blueberry filling on top. Garnish with whipped topping. Chill 3 hours.

UPSIDE DOWN BLUEBERRY PIE CHEESECAKE



Upside Down Blueberry Pie Cheesecake image

Blueberry pie and cheesecake in one dessert? Wow! You'll keep coming back for one more bite... and later realize it is almost gone. In the flaky pie crust is a blueberry base that was fresh with a slight sugar crunch. The cheesecake layer is creamy and super delicious. This is a delicious pie!

Provided by michelle 'FLAME' kelley

Categories     Other Desserts

Time 2h

Number Of Ingredients 12

CHEESECAKE
1 pkg Philly cream cheese (8 oz)
1 pkg Cool Whip topping (8 oz)
1 can(s) sweetened condensed milk (14 oz)
1/3 c lemon or lime juice (fresh is best)
2 single envelopes of non-flavored gelatin( i use knox)
PIE FILLING
1 c white granulated sugar
1/3 c all-purpose flour
1 Tbsp fresh squeezed lemon juice
4 c fresh blueberries (2 pints), rinsed, dried, and stems removed (you can use two large bags of frozen blueberries thawed, very well drained)
2 Tbsp butter or margarine

Steps:

  • 1. Prepare your favorite pie crust or you can use a 9 inch deep-dish ready to bake pie crust.
  • 2. In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
  • 3. Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl, so give the bowl one last good flip so you get all the gravy off the bottom. Dot with butter. Do not fill pie crust completely to the top as you need to save room for the cheesecake topping.
  • 4. Bake pie at 350 degrees for 25 mins. To prevent over-browning of crust cover edges with tin foil or a pie shield.
  • 5. After 25 minutes, remove foil and bake an additional 20 minutes until the edges are a golden brown. Remove from heat and let cool for 15 min on a wire rack.
  • 6. Onto the cheesecake. In a large bowl, mix all ingredients except the lemon juice and gelatin. Whip well getting all the lumps out.
  • 7. Once everything is smooth, heat your lemon juice and mix completely with both packages of gelatin. Mix entirely and ensuring no lumps of powder. Do not overheat, heat just enough to dissolve gelatin.
  • 8. Slowly add your lemon juice to the cheesecake mixture. Whip well to mix everything. Don't move too fast as the heat of the lemon juice may break down your Cool Whip. Let the mixture chill for at least 5 mins.
  • 9. Pour your cream cheese over the cooling blueberry pie. Cover and smooth to edges.
  • 10. Let chill for one hour or if possible overnight. Cut into slices and enjoy.

BLUEBERRY CHEESECAKE PIE



Blueberry Cheesecake Pie image

Number Of Ingredients 1

1 Pie plate

Steps:

  • INGREDIENTS For the Crumb Crust: 9 large rectangular graham crackers (around 1 1/2 cups), crushed 2 tablespoons sugar 6 tablespoons melted butter For the Cheese Custard: 8 oz. cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 2 eggs Freshly grated zest from 1 lemon For the Berries: 2 cups blueberries, rinsed ½ cup water 1/3 cup sugar 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water DIRECTIONS Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on. Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid. Spoon the berries over the custard. Chill for at least one hour before serving. Recipe Source: adapted from Williams Sonoma Desserts
  • Used organic lemon, was 1 tsp lightly packed of zest
  • Started berries after pie out of oven, good call, since that cooled much faster than pie, which took about 1 hour and 50 minutes to cool.
  • I tried after in fridge 3 hours.
  • Remember to use hot towel to loosen crust.

Tips:

- Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them before using. - To make sure the crust is evenly baked, pre-bake it before adding the filling. - For a creamier cheesecake filling, use full-fat cream cheese. - To prevent the cheesecake from cracking, bake it in a water bath. - Let the cheesecake cool completely before serving. This will help it set and prevent it from falling apart.

Conclusion:

This blueberry cheesecake pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is nestled in a flaky crust and topped with a sweet blueberry sauce. This pie is sure to be a hit with everyone who tries it!

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