Blueberry Cream Cheese Pie Recipe
This Blueberry Cream Cheese Pie recipe is an easy no bake blueberry pie recipe with cream cheese.
Servings: 12 servings
Calories: 345kcal
Cost: $8
Ingredients
- 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
- Stir together graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir with a fork sandy. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing filling.
- Place cream cheese in a large bowl. Mix with a hand or stand mixer until smooth, then mix in powdered sugar and vanilla.
- While mixing on low speed, add the heavy whipping cream slowly, then turn the mixer up to high speed and mix until stiff peaks form.
- Spread cheesecake mixture into crust. Chill at least one hour before topping and serving.
- Before serving, top with pie filling.
- Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.
Notes
- Be sure your cream cheese is room temperature to avoid lumps.
- Be sure when mixing in the heavy whipping cream that the cream stands by itself on the beaters without dripping – that’s how you know it’s done.
- Want to substitute Cool Whip? Use 1 (8-ounce) container of cool whip in place of the heavy cream.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 37g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 167mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg