Description

This Blueberry Cream Cheese Pie combines a creamy, sweet filling with a crunchy graham cracker crust. Perfect for gatherings or as a simple sweet treat at home, it features fresh blueberry filling, making it a delightful dessert everyone will love.

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

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Instructions

In a medium bowl, mix graham cracker crumbs and granulated sugar. Add melted butter and blend until sandy. Press the mixture into a 9-inch pie plate and chill.
In a large bowl, combine cream cheese and mix until smooth. Gradually add powdered sugar and vanilla extract and continue mixing.
Slowly incorporate heavy whipping cream while mixing on low speed. Increase to high speed and beat until stiff peaks form.
Spread the cream cheese mixture into the prepared crust. Chill for at least one hour before topping.
Top with blueberry pie filling before serving.
Serve with whipped cream or on its own. Leftovers can be stored in the refrigerator for up to 3 days.

Notes

Feel free to use fresh blueberries or other fruit fillings if desired.
To achieve the best texture, ensure cream cheese is at room temperature before mixing.
A drizzle of chocolate or caramel can elevate the dessert further.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 250mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg