Blueberry Cheese Pie
Submitted by maximus
Creamy no-fuss blueberry cheese pie with a buttery graham cracker crust, smooth cream cheese and sour cream filling, and glossy blueberry topping. Just 30 minutes from counter to fridge for an easy make-ahead dessert.
YIELD
8 servingsPREP
19 minCOOK
11 minREADY
30 minFive ingredients in the filling. Thirty minutes total. Zero stress.
This blueberry cheese pie is the kind of recipe you memorize because you’ll make it that often. A buttery graham cracker crust gets filled with a smooth blend of cream cheese and sour cream, topped with a layer of blueberry pie filling, then chilled until set.
The tangy cream cheese plays off the sweet blueberries in a way that hits like a lighter, simpler cheesecake without any of the fussy water bath drama.
Keep this one in your back pocket for potlucks, holiday dinners, or those nights when you need a dessert and have about 20 minutes to make it happen.
Kitchen Tips
- Bring the cream cheese to room temperature before blending. Cold cream cheese leaves lumps that no amount of mixing will fix.
- Press the graham cracker crust firmly and evenly into the pan. A flat-bottomed glass works great for this.
- Chill for at least 2 hours before slicing for the cleanest cuts. Overnight is even better.
- Swap the blueberry pie filling for cherry or strawberry if you want to switch things up.
Ingredients
Directions
PIE SHELL: Preheat oven to 350℉ (180℃). Mix ingredients well and line a 9” pie pan. Bake for 6 minutes.
FILLING: Blend until smooth the cream cheese, sour cream and sugar. Pour into pie shell. Top with blueberries. Sprinkle sugar on top and bake @ 350℉ (180℃) for 5 minutes.
Chill and serve.
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