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Easy Blueberry Cream Cheese Pie

Easy Blueberry Cream Cheese Pie

Indulge in the delightful Easy Blueberry Cream Cheese Pie, a no-bake dessert that perfectly marries the freshness of juicy blueberries with a creamy, rich cream cheese filling. Ideal for any occasion, this pie is not only simple to prepare but also versatile, allowing for gluten-free options. With a refreshing flavor profile and minimal prep time, it’s the perfect choice for summer picnics or festive gatherings. Enjoy this scrumptious dessert chilled, topped with whipped cream or fresh berries for an extra touch of indulgence.

  • Total Time: 45 minutes
  • Yield: Serves approximately 8 slices 1x

Ingredients

Scale
  • 1 single pie crust (baked and cooled)
  • 2 cups blueberry purée
  • 2 cups fresh or frozen blueberries
  • 16 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 2 tablespoons cane sugar
  • 1 tablespoon corn starch
  • 1 tablespoon milk
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon cinnamon

Instructions

  1. Prepare your pie crust ahead of time.
  2. In a small bowl, mix water and corn starch until smooth.
  3. In a medium saucepan over medium heat, combine the corn starch mixture with lemon juice, sugar, and cinnamon.
  4. Stir in blueberry purée and whole blueberries; cook until thickened (10-15 minutes).
  5. Remove from heat and cool completely.
  6. In a separate bowl, blend cream cheese, powdered sugar, and milk until smooth.
  7. Spread cream cheese mixture in the cooled pie crust.
  8. Top with cooled blueberry mixture.
  9. Chill for at least 1-2 hours before serving.
  • Author: Adriana
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: For gluten-free variations, use gluten-free pie crust. Feel free to substitute frozen blueberries if fresh ones aren't available—just thaw and drain excess liquid before use.