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How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be no bake and gluten-free too!

Cream cheese blueberry pie has to be one of my favorite desserts, kinda like cream cheese strawberry pie. It's full of creamy goodness and outstanding blueberry flavor.

One of my most popular recipes is my blueberry delight, made with Dream Whip and cream cheese. This pie is similar, but without the Dream Whip, and it's made in a regular pie plate.

Instead of using Dream Whip, I love to make a no bake, cheesecake-like, cream cheese filling with cream cheese, powdered sugar, and milk.

It's topped with homemade blueberry pie filling you can make with fresh and/or frozen blueberries. And also note, this pie filling requires minimal stove time, making it a win win in my book, cuz y'all know I don't like stove time.

This blueberry cream pie is perfect for a weeknight dessert, church potluck, backyard bbq, 4th of July celebration, and all manner of family and friend get togethers.

Although sometimes I'd rather have cake over pie, and that's when I make a lemon blueberry cake.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my pie making tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry cream pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU'LL NEED:

• Single pie crust – You have options here, including no bake and gluten-free, and we'll talk about them below. But be sure to make this ahead of time so it's ready to go.
• Blueberry Purée
• Water
• Corn starch
• Lemon juice
• Cane sugar – or granulated sugar
• Cinnamon
• Blueberries
• Cream cheese
• Powdered sugar
• Milk

Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Blender

Pyrex Glass Measuring Cup and Whisk

Medium Saucepan and Spatula

Stand Mixer or Hand Mixer and Large Bowl

Pie Plate and Pie Server

FIRST, LET'S TALK ABOUT PIE CRUST OPTIONS

Before you get started making your pie, you need to decide what type of crust you want for your blueberry pie.

Personally, I like to use my favorite regular single pie crust recipe, which I usually make gluten-free with my favorite gluten-free flour.

However, you can also go with any one of a number of other options:

• Graham cracker crust
• Pecan Sandies crust – Make it like you would a graham cracker crust.
• Vanilla Wafer crust – like a graham cracker crust.
• Golden Oreo crust – again, like a graham cracker crust.
• Pecan nut crust – or buy a store bought crust and press pecans into it.
• Store bought crust

Just be sure to make your crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.

HOW TO MAKE BLUEBERRY PUREE

To make blueberry purée, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button.

It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.

HOW TO MAKE A BLUEBERRY CREAM CHEESE PIE

Ok, you've got your crust made and ready to go. And you've got your blueberry purée ready to go too.

Now it's time to make the blueberry pie filling with said purée. Then I'll show you how to make the cream cheese filling.

1. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
2. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
3. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
4. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
5. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
6. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
7. Spread the cream cheese filling in the cooled and prepared pie crust.
8. Top the cream cheese filling with the cooled blueberry pie filling.

At this point, you'll need to chill the pie for at least 1-2 hours, or overnight.

Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.

It's such a yummy pie!

HOW TO THICKEN PIE FILLING

If the blueberry pie filling doesn't seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time.

Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you're not just adding lumps to your filling.

HOW TO STORE BLUEBERRY CREAM PIE

Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.

And yes, you can freeze this pie. Just be sure to cover it well and store it in an airtight pie container so it doesn't get freezer burn. It should keep for up to 2 months in the freezer.

MORE CREAM CHEESE DESSERTS:

• Mini Blueberry Cream Cheese Tarts
• Cream Cheese Banana Pudding
• Strawberry Delight
• Cherry Delight
• Cream Cheese Pound Cake

GET THE PRINTABLE RECIPE

If you love this delicious cream pie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

Find my original recipe for this blueberry cream cheese pie over on Adventures of Mel!

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Yield: 8

Delicious Blueberry Cream Cheese Pie

Print

How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be no bake and gluten-free too!

Prep Time 30 minutes

Cook Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 1 single pie crust*, baked and ready
• 2 tablespoons water
• 1 tablespoon corn starch
• 1/2 teaspoon lemon juice
• 2 tablespoons cane sugar*
• 1/4 teaspoon cinnamon
• 2 cups blueberry purée*
• 2 cups blueberries*
• 16 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 tablespoon milk

Instructions

1. Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
2. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
3. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
4. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
5. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
6. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
7. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
8. Spread the cream cheese filling in the cooled and prepared pie crust.
9. Top the cream cheese filling with the cooled blueberry pie filling.
10. Cover and chill the pie for at least 1-2 hours, or overnight.
11. Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.

Notes

*Personally, I like to make it gluten-free with my favorite gluten-free flour.

However, you can also go with any one of a number of other options:

• Graham cracker crust
• Pecan Sandies crust – Make it like you would a graham cracker crust.
• Vanilla Wafer crust – like a graham cracker crust.
• Golden Oreo crust – again, like a graham cracker crust.
• Pecan nut crust – or buy a store bought crust and press pecans into it.
• Store bought crust

*To make blueberry purée, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.

*I choose to use pure cane sugar, but you can also use granulated sugar.

HOW TO THICKEN PIE FILLING

If the blueberry pie filling doesn't seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time, while it's still on the stove. Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you're not just adding lumps to your filling.

HOW TO STORE BLUEBERRY CREAM PIE

Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.

And yes, you can freeze this pie. Just be sure to cover it well and store it in an airtight pie container so it doesn't get freezer burn. It should keep for up to 2 months in the freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies
• 
  OXO Good Grips 11-Inch Better Balloon Whisk
• 
  Cuisinart MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
• 
  IMUSA USA Hand Mixer with Case 5-Speed
• 
  Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack)
• 
  OXO SteeL Pie Server

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 57mgSodium: 270mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 5g

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