Blueberry Cheesecake Pie
Simple yet elegant, this blueberry cheesecake pie hits the spot for a delicious, light dessert to eat on a summer evening.
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
For the Crumb Crust:
- 9 large (150 g) rectangular graham crackers, around 1 1/2 cups, crushed
- 2 tablespoons sugar
- 6 tablespoons (85 g) melted butter
For the Cheese Custard:
- 8 oz. (227 g) cream cheese, softened
- ⅓ cup (71 g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Freshly grated zest from 1 lemon
For the Berries:
- 2 cups blueberries, rinsed
- ½ cup water
- ⅓ cup (71 g) sugar
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water
- 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
58 Comments on “Blueberry Cheesecake Pie”
Amazing!! This is the perfect cheesecake to graham ratio in my opinion! I used frozen mixed berries and the flavor is incredible! Will definitely be making this one again! (Side note, I have 4 boys and a girl, and my boys are on a first name basis with you. “Mel is amazing. She killed it on this one!”)
Haha, that made my day! Thanks, Heather!
Will be making this tonite for hubby’s birthday. Going to do sugar free using truvia. Also using low fat cream cheese. Will post how it turns out.
Hi Mel, I made this and had a problem. The cheese custard part is kind of “soft and loose”, unlike yours which sets so nicely in a piece. Do you think it is the baking temperature or time (I baked it at 160 C (320F) for 25 mins? I followed all the measurements or do you think I need more cheese? And my blueberry toppings are not as “set” in a piece like your picture as well. I used fresh blueberries bought from the store. But the taste is good though not as pretty.
It’s possible it needed slightly more baking time, especially if your oven tends to bake on the cool side.
Hi, Mel, need to make this in advance, will it last in the fridge for 3 days….
Three days might be on the longer end, but it will probably be fine.
Do you think you could do strawberries instead with a similar result? I actually get this requested for me to make at all of our family functions now, but someone just asked if I could do it with strawberries instead of the blueberries, but I wasn’t sure that they would cook the same for the topping since the blueberries burst and provide the liquid, any thoughts?
I definitely think it’s worth a try and I actually think the strawberries might be even a little saucier than the blueberries since the water content in them is so high. If you try it be sure and report back!
I tried the strawberries and it turned out great. It was a great success, thanks for your help!
I used a frozen blueberry raspberry blackberry mix and it turned out so amazingly delicious!! Loved it!!
This is a wonderful recipe. Made it for a picnic and it is just absolutely delicious. Directions were clear and easy to follow. The only problem is I can’t make something like this often… I can’t control myself around something this yummy!
I made this pie today and it is wonderful. I love how all the layers are nicely proportioned. Regular cheesecake is just too much for me. This is perfect! And the lemon zest just makes it.
I loved this. Easy to make and delicious. Bought some blueberries that i had to use and found this recipe. As soon as my boyfriend finished the first piece he asked if he could have a second piece and said it was perfect. Don’t think the rest will be in the fridge for long. Not heavy and not too sweet. Love your site. Have bookmarked quite a few more recipes for try.
This is so good! My husband loved it and for the last seven years he has been convinced that he only liked caramel cheesecake. Cheesecake is one of my favorites but I rarely make it because it requires so much cream cheese. This is amazing with only one brick!
I made this pie this afternoon and my husband and I loved it. Thank you for sharing your recipes.
I’ve made this 3 times in the last 3 weeks and thought I better stop in and say thank you for the perfect summery dessert! We love it.
Anyone have success with freezing this to be used for later? I’m on a mad dash trying to stock my freezer, and this looks like it would freeze beautifully, but I don’t want to have it go to waste in case it’s a disaster. Just curious…
These were FABULOUS!!! Yummm 🙂
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!
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 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!
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!
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!
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!
This looks SOO yummy!! 🙂 Mmm, Thanks for sharing!
MMMmmmm, I don’t have blueberries but I do have some lovely blackberries and raspberries.
Easy, delish, and a hit with the fam!!!!
Glad your whole family liked this one, Sally!
I’m traveling for the next week but I hope when I get home blueberries are still cheap. I want to make this!!!
Made this Saturday and it was delish! Quick, easy and yummy!
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! 🙂
Heather – so glad you liked this cheesecake (and don’t worry, I’m sure I ate more than you did when I made this…).
Oh that looks incredibly tasty! And with the blueberries I can convince myself that it’s good for me too!! All those antioxidants 🙂
I can’t wait to try this, it looks and sounds amazing 🙂
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.
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.
Pam – love the idea of eating this for lunch!
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!!
Hey Mel! What do you think about using frozen blueberries?
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.
Wowee–this sounds even better than just cheesecake, which I didn’t know was possible!
I love anything made with blueberries. this looks delicious!
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.
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!
I made this tonight, and the flavors were great, but I was really disappointed with how little cheesecake filling there was vs crust. I’m going to try it again but doubling the cheesecake filling.
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! 🙂
I love using lemon zest with blueberries – totally kicks it up a notch! 😀
Wow. This is one gorgeous, yummy-looking pie. YUM!
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!
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!
2 weeks ago I made blueberry cheesecake. Last week I made blueberry pie. Looks like this one is next on the list 🙂
Cheesecake is my favorite dessert so I would be all over this. It looks incredible!