Blueberry Cheesecake Pie Recipe
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.
Servings: 8 servings
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)
- ⅓ 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
Serving: 1serving | Calories: 539kcal | Carbohydrates: 49g | Protein: 4g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 262mg | Potassium: 127mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 0.3mg
Find it online:
www.soulfullymade.com/blueberry-cheesecake-pie-recipe/