Danish Blue Cheese Pie
Savory no-bake Danish blue cheese pie on a pumpernickel crumb crust, topped with fresh green grapes. A bold, tangy appetizer that doubles as an elegant cheese course.
YIELD
10 servingsPREP
10 minCOOK
50 minREADY
60 minThis is not your typical pie. It’s a savory, no-bake blue cheese creation set on a dark pumpernickel crumb crust, and it belongs on a cocktail party spread.
Danish blue cheese gets mashed into whipped cream cheese, folded with whipped cream and gelatin, then poured into that buttery crust. Green grapes get pressed into the top, their sweetness the only sugar in the filling.
The result is creamy, tangy, and just sharp enough to keep you coming back for another sliver. Think of it as a cheese board reimagined as a slice-and-serve showpiece.
Chef Tips
- The pumpernickel crust needs to cool completely before filling, or the gelatin won’t set properly.
- Use real butter for the crust, not margarine. The recipe calls this out specifically and the flavor difference matters here.
- This pie sets up in the fridge over several hours, so make it well ahead of your event.
- If the blue cheese flavor feels too strong, increase the cream cheese to 6 ounces for a milder balance.
Variations
- Swap green grapes for fresh figs in season for a more dramatic presentation.
- Add a drizzle of honey over the top just before serving to bridge the sweet-savory gap.
- Try Roquefort or Gorgonzola in place of Danish blue for a different funk profile.
Ingredients
Directions
NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin.
First prepare the crust.
Preheat the oven to 250F degrees, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes).
Meanwhile melt the butter. Crush the bread, making about 1½ cups of crumbs.
Add the butter and the sugar and mix very well.
Press the crumbs into the pie tin. Raise the oven temperature to 350℉ (180℃) degrees and bake the crust fro 15 minutes. Allow to cool before filling.
Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes).
Cool.
In a large mixing bowl, beat the cream cheese until light and smooth.
Mash the blue cheese well and combine with the cream cheese.
Pour the gelatin mixture into the bowl with the cheese and mix well.
Whip the cream until stiff and fold into the cheese mixture.
Pour the filling gently into the prepared crust.
Press the grapes upright into the pie, leaving the tops showing.
Chill the pie for several hours or until set.
NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake.
If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.
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