Description
This Blueberry Cream Cheese Pie features a rich, creamy filling on a buttery graham cracker crust, topped with sweet blueberry filling, making it the perfect dessert for gatherings and celebrations.
Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter, melted
- 12 ounces (339g) cream cheese, room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
Instructions
- Combine graham cracker crumbs and sugar in a bowl.
- Add melted butter and mix until sandy; press into a 9-inch pie plate and chill.
- Beat cream cheese until smooth; mix in powdered sugar and vanilla.
- Gradually add heavy whipping cream, mix until stiff peaks form.
- Spread cream cheese mixture into the crust; chill for at least an hour.
- Top with blueberry pie filling before serving.
- Enjoy with whipped cream or plain, and store leftovers in the fridge for up to 3 days.
Notes
For a richer flavor, let the cream cheese soften at room temperature for at least an hour before mixing.
You can use homemade or store-bought blueberry pie filling for convenience.
For an extra touch, garnish with fresh blueberries or mint leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg