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Sink your fork into the flavors of summer with our best Blueberry Cheesecake Pie Recipe. This recipe is a breeze to whip up, featuring a velvety smooth vanilla cream cheese filling in a buttery graham cracker crust, covered in juicy blueberries in a delectable homemade blueberry sauce.

Using either fresh or frozen blueberries makes this the ultimate dessert for year-round entertaining or simply satisfying a sweet tooth. It’s perfect for get-togethers, Springtime parties, and even for your Easter dessert table!

A slice of blueberry cheesecake pie on a white plate with the whole pie in the background.

Enjoy the best of both worlds with our delightful cheesecake pie, a quicker and easier alternative to traditional cheesecake without compromising on taste. And here is the best part: you can savor this no-bake cheesecake filling with a fruity topping year-round by using frozen blueberries.

Whether you prefer the taste of a baked or no-bake blueberry cheesecake crust, our versatile recipe can be made either way. You are going to love every heavenly bite of this irresistible dessert.

Ingredient Notes

Labeled ingredients needed to make blueberry cheesecake pie.
  • Sugars | You will use both granulated sugar and powdered sugar in this recipe.
  • Cornstarch | This ingredient will thicken the blueberry glaze and help it set just right on the top of the pie.
  • Water | Use water to turn the sugar into a simple syrup for the blueberry sauce.
  • Lemon Juice | Squeeze fresh lemon juice to brighten up the blueberry topping.
  • Blueberries | You can use fresh or frozen blueberries for this summer dessert recipe.
  • Graham Crackers | Crush your graham cracker sheets to make the graham cracker crumbs for the pie crust.
  • Butter | One melted stick of butter is used in making the buttery graham crust.
  • Cream Cheese | A block of cream cheese is the base of any good cheesecake recipes.
  • Vanilla Pudding Mix | Make your cheesecake recipe creamy and dreamy good with vanilla pudding mix.
  • Vanilla Extract | Just a teaspoon goes a long way in this cheesecake recipe.
  • Heavy Whipping Cream | Chilled, full-fat heavy cream mixes with the cream cheese to make the filling.
  • Whipped Cream | Make your own or use the canned whipped cream for a gorgeous garnish on top of the cheesecake pie recipe.

How To Make Easy Blueberry Cheesecake Recipe

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Start the Homemade Blueberry Topping

We start the blueberry mixture so that it has time to cool while making the rest of the pie. Add the sugar and cornstarch to a medium-sized saucepan and stir. 

Whisk in water and lemon juice, and then stir in fresh berries.

Place the pot over medium heat and cook, stirring occasionally, until thick and bubbly. This takes about 10 minutes.

Sugar and water added to a saucepan then blueberries poured in to make blueberry pie filling.

When cooled, transfer the sauce to a small bowl and cover with plastic wrap. Refrigerate the fruit topping for 2 to 4 hours or until chilled. You can make this a day or two in advance if desired, as it does need some time to cool down.

Chilled blueberry pie filling in a white bowl.

Step 2 | Make the Simple Graham Cracker Pie Crust

In a food processor, pulse the graham crackers to fine crumbs (or smash them in a plastic bag).

Pulsing graham crackers in a food processor until they are crumbs.

Place the crumbs in a medium-sized bowl and stir in the melted butter and sugar until mixed.

Adding melted butter and sugar to graham cracker crumbs to make crust.

Press the remaining crumbs evenly in a 9-inch pie pan, pressing down the crust firmly using a measuring cup or the back side of a large spoon.

Baked Crust Version: Bake this simple graham cracker crust at 350 degrees F for 5 minutes.

No Bake Version: Place your crust in the freezer to set.

Graham cracker crumbs pressed into pie dish.

Step 3 | Vanilla Cheesecake Batter

Now, for the cream cheese mixture, add cream cheese, powdered sugar, instant vanilla pudding mix, and vanilla extract to a mixing bowl. Beat on medium-high speed in a stand mixer or using a hand electric mixer, scraping the sides of the bowl, until well mixed and fluffy.

Blending the cheesecake filling in a stand mixer.

Add heavy cream and whip on medium-high speed until stiff, 1-2 minutes.

Cheesecake filling mixture in a stand mixer.

Step 4 | Add the Filling

Spoon the mixture into the cooled crust and smooth it to an even layer. Place in the freezer until set (about 30 minutes).

Adding cheesecake filling to graham cracker crust

Spoon blueberry filling over the vanilla cheesecake layer and smooth it out.

Place in refrigerator for at least 2 to 4 hours or until firm and chilled.

Adding blueberry filling to the top of the cheesecake layer.

Decorate with whipped cream and fresh blueberries as desired. Enjoy!

Piping whipped cream on top of pie with a piping bag.

Tips

  • Stay with the blueberry sauce as you cook, as sugar mixtures can burn easily.
  • Place the crust to cool in the pie plate on a wire rack before filling.
  • Instant Pudding in the cheesecake filling. I love the texture and flavor the instant pudding adds to the cheesecake. I don’t use all of the 3.4-ounce package, just a little under 3 ounces of it (about 6 tablespoons). I feel this is just the right amount of flavor, but you can use the whole package to keep it simple.
  • Or make my recipe for Creamy Whipped Cream for the topping and add the rest of the instant pudding mix to it when whipping it up.
  • For neat slices, wipe the knife clean between each slice. The first slice is never pretty, but it is much easier to slice after that first piece is out.

Variations and Substitutions

  • Buttery Graham Cracker Crust: For a different option, try making a Vanilla Wafer, shortbread cookies, or Golden Oreo crust.
  • Fruity Toppings: Feel free to make this your own by using raspberries or half raspberries and half blueberries. You can also try blackberries or strawberries!
  • Lemony Good: Do you enjoy the lemon-blueberry flavor combination? Add lemon zest to the top of the pie as a garnish. Try putting some in the filling for a burst of citrus.
  • Whipped Topping: Use Frozen Whipped Topping or cool whip in place of homemade whipped cream or canned whipped cream for a shortcut.
  • Mint Leaves add a beautiful garnish to this pie.
A blueberry pie with cheesecake filling with a slice removed.

Recipe FAQs

Can I bake blueberry cream cheese pie in a springform pan?

The best part of this pie is the no-bake filling. But you can certainly bake the crust in a springform pan if you would rather.

Will this recipe make blueberry cheesecake bars?

Make this recipe as directed in a square 9 X 9 pan to cut the slices into bars.

Can I use canned pie filling?

This homemade blueberry pie filling adds a nice, delicious flavor, but you can certainly use a can of blueberry pie filling as a shortcut to make an even easier recipe.

A gold fork removing a bite of blueberry pie.

Storage

Storage: The leftover pie can be stored in the refrigerator for up to 4 days. Make sure to refrigerate it covered with a pie plate lid, plastic wrap, or foil.

Freeze: This cheesecake recipe can be frozen for up to 3 months. Cover it with an airtight lid or plastic wrap and pop it into the freezer.

When ready to serve, thaw the pie overnight in the refrigerator and top with whipped cream before serving.

What to Serve with Vanilla Cheesecake with Sweet Blueberry Topping

If you are making a buffet of fruity desserts, try my Mini Almond Bundt Cakes with Fresh Blueberry Whipped Cream, No-Churn Blueberry Ice Cream, Blueberry Cheesecake Cookies Recipe, and Red White and Blueberry Cream Pie.

More Blueberry Recipes

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

A whole blueberry cheesecake pie in a glass pie dish.
Recipe
5 from 1 vote

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Blueberry Cheesecake Pie Recipe

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 35 minutes
Servings: 8 servings
Author: Nikki Lee
This Best Blueberry Cheesecake Pie Recipe features a velvety smooth vanilla cream cheese filling in a buttery graham cracker crust, covered in juicy blueberries in a delectable homemade blueberry sauce. 
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Equipment

Ingredients 

Blueberry Topping

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ cup water
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh blueberries, or frozen

Graham Cracker Crust

  • 14 full sheets graham crackers
  • ½ cup butter, melted (1 stick or 8 tablespoons)
  • cup granulated sugar

Vanilla Cheesecake Filling

  • 8 ounces cream cheese, (block) 1 package
  • ½ cup powdered sugar, (confectioners sugar)
  • 3 ounces of vanilla pudding mix, (about 6 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream, (chilled)
  • ½ cup fresh blueberries, (garnish)
  • whipped cream, (garnish)

Instructions

Blueberry Topping (make first so it can cool)

  • Add Sugar and Cornstarch to a medium-sized saucepan, and stir.
  • Whisk in water and lemon juice, then stir in blueberries.
  • Place over medium heat and cook, stirring occasionally, until thick and bubbly, about 10 minutes.
  • Refrigerate for 2 to 4 hours or until chilled. This can also be made 1 to 2 days in advance.

Graham Cracker Crust

  • In a food processor, pulse the graham crackers to crumbs (or smash them in a plastic bag).
  • Place Crumbs in a medium-sized bowl and stir in the melted butter and sugar until mixed. Press the remaining crumbs evenly in a 9-inch pie pan, pressing down the crust firmly using a measuring cup or the back side of a large spoon.
  • Bake crust at 350 degrees F for 5 minutes, or place in freezer to set (no bake version).

Vanilla Cheesecake Filling

  • Add cream cheese, powdered sugar, 3 ounces of the vanilla pudding mix (about 6 tablespoons), and vanilla extract to a mixing bowl. Beat on medium-high speed, scraping the sides of the bowl, until well mixed and fluffy.
  • Add heavy cream and whip on medium-high speed until stiff, 1-2 minutes.
  • Spoon the mixture into the cooled crust and smooth to an even layer. Place in freezer until set (about 30 minutes).
  • Spoon blueberry filling over the cheesecake filling layer and smooth it out.
  • Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.
  • Decorate with whipped cream and fresh blueberries as desired. Enjoy!

Notes

TIPS:
    • Stay with the blueberry sauce as you cook, as sugar mixtures can burn easily.
    • Cool the crust in the pie plate on a wire rack before filling.
    • Instant Pudding in the cheesecake filling. I love the texture and flavor the instant pudding adds to the cheesecake. I don’t use all of the 3.4-ounce package, just a little under 3 ounces of it. I feel this is just the right amount of flavor, but you can use the whole package to keep it simple.
    • Or make my recipe for Creamy Whipped Cream for the topping and add the rest of the instant pudding mix to it when whipping it up.
    • For neat slices, wipe the knife clean between each slice. The first slice is never pretty, but it is much easier to slice after that first piece is out.
  • Storage: The leftover pie can be stored in the refrigerator for up to 4 days. Make sure to refrigerate it covered with a pie plate lid, plastic wrap, or foil.
    Freeze: This cheesecake recipe can be frozen for up to 3 months. Cover it with an airtight lid or plastic wrap and pop it into the freezer. When ready to serve, thaw the pie overnight in the refrigerator and top with whipped cream before serving.

Nutrition Information

Serving: 1serving Calories: 539kcal (27%) Carbohydrates: 49g (16%) Protein: 4g (8%) Fat: 38g (58%) Saturated Fat: 23g (144%) Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.5g Cholesterol: 110mg (37%) Sodium: 262mg (11%) Potassium: 127mg (4%) Fiber: 1g (4%) Sugar: 43g (48%) Vitamin A: 1416IU (28%) Vitamin C: 5mg (6%) Calcium: 66mg (7%) Iron: 0.3mg (2%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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