Blueberry Cream Cheese Pie

**Blueberry Cream Cheese Pie**

*A Lusciously Creamy, Sweet-Tart Dessert with a Buttery Crust and Fresh Blueberries*

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### Introduction

If you're craving a dessert that's as pretty as it is delicious, look no further than this **Blueberry Cream Cheese Pie**. This pie is a crowd-pleaser, combining a buttery graham cracker crust, a silky smooth cream cheese filling, and a vibrant, juicy blueberry topping. Each bite is a harmonious blend of tangy, creamy, crunchy, and fruity—making it perfect for summer gatherings, potlucks, or simply indulging in something decadent at home.

Unlike baked cheesecakes, this pie comes together with minimal fuss and doesn’t require an oven for the filling. The cream cheese layer sets up beautifully in the fridge, while the fresh blueberry topping adds brightness and color. It's a simple yet sophisticated dessert that tastes like it came from a bakery, but you made it in your own kitchen.

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### Ingredients

#### For the Graham Cracker Crust:

* 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

* ¼ cup granulated sugar

* 6 tablespoons unsalted butter, melted

#### For the Cream Cheese Filling:

* 16 oz (2 packages) cream cheese, softened

* ¾ cup powdered sugar

* 1 teaspoon vanilla extract

* 1 tablespoon lemon juice

* 1 cup heavy whipping cream, cold

#### For the Blueberry Topping:

* 2 cups fresh blueberries (or frozen and thawed)

* ¼ cup granulated sugar

* 2 tablespoons cornstarch

* ¼ cup water

* 1 teaspoon lemon zest

* 1 tablespoon lemon juice

* ½ teaspoon vanilla extract

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### Instructions

#### Step 1: Make the Graham Cracker Crust

1. In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until the mixture resembles wet sand.

2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed glass to compress the crust evenly.

3. Chill the crust in the freezer for 15–20 minutes to set, or bake at 350°F (175°C) for 8–10 minutes if you prefer a firmer base. Let it cool completely before filling.

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#### Step 2: Prepare the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Add powdered sugar, vanilla extract, and lemon juice. Beat again until fully incorporated and smooth.

3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Take care not to deflate the whipped cream—you want to keep the mixture airy and light.

5. Spoon the cream cheese filling into the prepared crust. Smooth the top with an offset spatula or the back of a spoon.

6. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

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#### Step 3: Make the Blueberry Topping

1. In a medium saucepan, combine 1 cup of the blueberries with sugar, cornstarch, water, lemon zest, and lemon juice.

2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries begin to burst—about 5–7 minutes.

3. Remove from heat and stir in the vanilla extract and the remaining 1 cup of blueberries. Let the topping cool to room temperature.

4. Once the topping has cooled, gently spread it over the chilled cream cheese filling. Use a spoon to distribute the berries evenly without disturbing the creamy base.

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#### Step 4: Chill and Serve

1. Refrigerate the assembled pie for at least 1 more hour to let everything firm up together.

2. Slice with a sharp knife dipped in hot water for clean cuts.

3. Serve as is, or with a dollop of whipped cream or a sprig of mint for extra flair.

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### Storage

Store any leftover pie covered in the refrigerator for up to 4 days. The crust may soften slightly over time, but the flavor will remain rich and delightful.

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### Tips and Variations

* **Make It Gluten-Free:** Use gluten-free graham crackers for the crust.

* **Fruit Swap:** Try strawberries, raspberries, or even peaches in place of blueberries for a seasonal twist.

* **Crunchy Garnish:** Top with toasted almond slivers or crushed graham crackers for texture contrast.

* **Individual Servings:** Assemble the pie in mini tart pans or jars for personal-sized desserts.

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### Final Thoughts

This **Blueberry Cream Cheese Pie** is the kind of dessert that feels like a special occasion but is easy enough for everyday indulgence. It’s rich without being too heavy, sweet without being cloying, and bursts with fresh fruit flavor. From its golden graham crust to its glossy blueberry topping, every layer offers something to love. Whether you’re hosting a dinner party, planning a summer picnic, or just want to spoil yourself with something beautiful and delicious, this pie is a sure win.

Would you like a printable version of this recipe or ideas for a no-sugar-added variation?