Simple yet elegant, this pie hits the spot for a delicious, light dessert to eat on a summer evening. I love each and every layer for different reasons and the combination is pure bliss. Buttery and sweet graham crackers, smooth and light cream cheese custard, and tart and juicy blueberries.
This dessert manages to satisfy the sweet craving in a big way without being overwhelmingly rich and decadent. If you still have fresh blueberries available in your neck of the woods, this would be a perfect application for the little beauties!
One Year Ago: Baked Blueberry Pecan French Toast
Two Years Ago: Peanut Butter Cup Cheesecake Bars
Blueberry Cheesecake Pie
Printable Version with Picture
Printable Version
*Serves 8
INGREDIENTS:
For the Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter
For the Cheese Custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon
For the Berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water
DIRECTIONS:
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Recipe Source: adapted from Williams Sonoma Desserts
{ 39 comments… read them below or add one }
Cheesecake is my favorite dessert so I would be all over this. It looks incredible!
2 weeks ago I made blueberry cheesecake. Last week I made blueberry pie. Looks like this one is next on the list
I love that this recipe only uses 1 block of cream cheese. It’s just enough to satisfy the craving without going overboard with one of those cheesecakes that requires 4 blocks. Thanks, Mel! I can’t wait to try this!
I love cheesecake, and blueberries are always a favorite topping. Cooking the berries and chilling them as a topping is a great idea! Your photo is gorgeous, Melanie!
Wow. This is one gorgeous, yummy-looking pie. YUM!
I love using lemon zest with blueberries – totally kicks it up a notch!
not only is this soooo delicious-sounding and attractive, but it’s much less complicated than i expected! bookmarked and moved to the top of the to-make list!
Oh my Gosh, Mel. I just saw this on F.G.-this is a recipe I’ve been searching for all my life. Just kidding. But I really have been looking forever. I had a boyfriend in high school & his Mom made this every year for a certain holiday. It had a crust like that with a layer of cheesecake and a blueberry layer too-amazing. I’m so glad I saw this photo. Bookmarked!
See the recipe and picture up there? My total weakness. I still don’t know why anyone would choose to cover cheesecake with anything other than blueberries (even though I eat it all those other ways, too). My niece is getting baptized tomorrow, I’m assigned a salad, but a little blueberry cheesecake right next to it on the table couldn’t possibly make anyone angry.
I love anything made with blueberries. this looks delicious!
Wowee–this sounds even better than just cheesecake, which I didn’t know was possible!
Hey Mel! What do you think about using frozen blueberries?
My husband loves Cheesecake. I am going to buy fresh blueberries this week at the store and make this for him. What a surprise it will be. Looks really good!!
Made it this morning. There were three of here to enjoy it for our “lunch”.
It is simply divine! Definitely a winner, soon to be a classic for a holiday; or any time for that matter.
We made the pesto bowties with feta and tomatoes tonight. So simple, so good. I have a couple of pints of blueberries in the fridge, so I’ll be trying the blueberry cheesecake pie tomorrow. Can’t wait.
I can’t wait to try this, it looks and sounds amazing
Oh that looks incredibly tasty! And with the blueberries I can convince myself that it’s good for me too!! All those antioxidants
Made it yesterday and we loved it! Easy and delicious. My husband & I may have just had two slices, I could have had more but really, ya gotta stop somewhere!
Made this Saturday and it was delish! Quick, easy and yummy!
I’m traveling for the next week but I hope when I get home blueberries are still cheap. I want to make this!!!
Thanks, Kimberly!
Heather – so glad you liked this cheesecake (and don’t worry, I’m sure I ate more than you did when I made this…).
Pam – love the idea of eating this for lunch!
Kristi – I think you could probably get away with using frozen blueberries – I’d drain them as well as you can to get rid of extra liquid, otherwise the blueberry layer might not set up all the way.
Easy, delish, and a hit with the fam!!!!
Glad your whole family liked this one, Sally!
MMMmmmm, I don’t have blueberries but I do have some lovely blackberries and raspberries.
Happy Friday!
~ingrid
This looks SOO yummy!!
Mmm, Thanks for sharing!
My 2 year old LOVES cheesecake and blueberries so this was a definate hit for his birthday. SUPER creamy, and not overly sweet. Yum, yum. We all loved it!
Katie – what a lucky 2-year old to get such a delicious dessert for his birthday. So glad it was a hit!
Great recipe. Easy and no fuss. Just baked mine and put them in the fridge, can’t wait to have it later after dinner. Thanks Mel!
AmyQ – I hope you liked the pies once they chilled up in the fridge!
This was so easy and so tasty! I’ll definitely make it again. I made it with frozen blueberries, by the way, so I reduced the water I added just a little. It thickened up just fine.
Becca – I’m glad this pie worked out and am also thankful you posted your experience with frozen blueberries. Thanks!
I had tried this at my aunt’s place and I came online to find the recipe. I just made it today, and it was simply divine! Thanks!
Priya – thank you for commenting – I’m glad you loved this pie!
Oh my, i made a couple of these last night for a church function, this recipe rocks. As expensive as cream chesse has gotten I love that it only takes one block. I’m gonna use the cheesecake pie part as a base for some other toppings. I think I will try pineapple, coconut and sprinkle it with toasted macadamia pieces. That is one of my favorite flavor combos. This website just blesses my socks off, I really do look forward to the emails
I made this pie last night for BBQ with some friends along with your recipe for the Old Fashioned Coconut Cream Pie and it was gone in 10 minutes flat! My friend’s 3 year old couldn’t get enough of this pie – it was that good. My son also liked it even though he is not a fan of berries in general. Thanks so much for making me look like a star at last night outing!
These were FABULOUS!!! Yummm
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