How to make the best cream cheese blueberry pie with a sweet and creamy filling. Quick and easy no bake recipe with outstanding berry flavor!
Blueberry cream cheese 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.
This blueberry cream pie is similar to a blueberry cheesecake pie, but most blueberry cheesecake pies that I've found on the internet have a more custard-like filling paired with a graham cracker crust. Similar, but not quite the same!
Why You'll Love This Blueberry Cream Cheese Pie
- This recipe is super quick and easy, and it's perfect for special events, large gatherings or even just for busy weeknights.
- It uses simple, everyday ingredients that work together to make an irresistibly delicious blueberry dessert.
- This fruity dessert has a sweet and creamy filling with unbeatable blueberry flavor that will have everybody coming back for more!
- What's more is this is a no bake dessert, other than the pie crust, which is prepared ahead of time and baked in a regular old pie plate.
- Blueberry cream pie is easily one of my family's all-time favorite recipes, an annual blueberry season tradition.
Ingredients & Substitutions Notes
- Single Pie Crust – You have options here, including no bake and gluten-free, and we'll talk about them below. You can also use a store bought crust. But be sure to make this ahead of time so it's ready to go.
- Cane Sugar – This is also sometimes labeled as granulated sugar.
- Blueberry Purée – To make blueberry purée, you simply put blueberries in a blender and blend the berries up into a smooth purée. You'll need around 3 cups of fresh or frozen blueberries to make the 2 cups of blueberry purée needed for this recipe.
- Lemon Juice – For this recipe, I just used bottled lemon juice from the store, but for even better flavor you can also squeeze it yourself from fresh lemons. Bottled juice is just easier.
- Blueberries – You can use fresh or frozen berries. Just be sure to allow your frozen berries to thaw before using them, so they don't add extra moisture to the pie filling.
- Cream Cheese – Be sure to use a good full fat cream cheese for this recipe.
- Powdered Sugar – This recipe uses both the granulated sugar listed above and also some powdered sugar. Both are critical in making this dessert.
- Milk – I recommend using whole milk for its rich texture and flavor in this recipe.
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
How to Make Cream Cheese Blueberry Pie
As stated above, I like to use my favorite single pie crust recipe for this blueberry dessert, and I usually make it gluten-free with my favorite cup for cup gluten-free flour.
However, you can also go with any one of a number of other options:
- If you're going for more of a cheesecake pie, you can always make a graham cracker crust instead. It'll be equally as delicious!
- Even better, a pecan Sandies crust would really take this recipe a step up– Make it exactly like you would a graham cracker crust, only replacing the graham crackers with the pecan sandies cookies.
- This pecan nut crust is probably the easiest pie crust recipe I know, and it's one of the best for no bake desserts.
- I know, I know, nothing comes close to a homemade pie crust, but you can make a heck of a good pie with a store-bought pie crust.
- Vanilla Wafer crust – like a graham cracker crust.
- Golden Oreo crust – again, like a graham cracker crust.
Whichever crust you use, just be sure to make it ahead of time. You can even put it in the freezer for later use! The goal here is to simply whip everything up and throw it in an already-made, pre-baked crust for a super easy no bake dessert.
How to Make Blueberry Purée
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.
Make the Pie Filling
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.
- In a small measuring cup or mixing bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
- In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
- Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen, but I recommend using fresh for the whole berries.
- Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
- Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
- Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
- Spread the cream cheese filling in the cooled and prepared pie crust.
- Top the cream cheese filling with the cooled blueberry pie filling.
At this point, you'll need to chill your blueberry pie with cream cheese in the refrigerator for at least 1-2 hours, or overnight.
How to Serve Blueberry Cream Pie
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!
Expert Tips and Recipe FAQ's
Yes, you can make this recipe gluten-free. In fact, all of the ingredients except the pie crust are naturally gluten-free, and you can easily make a gluten-free pie crust by simply swapping out the flour with a quality cup for cup gluten-free flour; I do it all the time! Otherwise, just be sure to check all of your ingredient labels to ensure that they are truly gluten-free.
This recipe is not hard at all to make dairy-free. First, you'll need to use a good dairy-free cream cheese. If you're having trouble figuring out which brand to use, this dairy-free cream cheese taste test might be helpful. Next up you'll need to swap out the whole milk for some sort of dairy-free milk substitute; of all the dairy-free substitutes, almond milk, soy milk and oat milk are probably your best bets for a 1:1 dairy-free milk substitute. As always, double check all of your ingredient labels to ensure that they don't contain any hidden dairy.
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.
Blueberry cream pie is best stored in an airtight container in the refrigerator for up to 3-4 days. Due to the cream cheese filling, it can't be stored at room temperature.
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:
If you love this blueberry cream pie recipe, you'll also love these creamy desserts…
- If you like blueberry cream cheese pie, you'll love these mini blueberry cream cheese tarts. They're the best bite-sized treats!
- My mom always made this cream cheese banana pudding when I was growing up, and I always looked forward to dessert when we knew she had this in the fridge!
- This strawberry delight is pretty similar to my strawberry cream cheese pie, except it's quite a bit easier, and it uses a pecan nut crust. If you're looking for an easy strawberry dessert, this may be the one for you!
- This homemade cherry delight is pretty much like the strawberry delight, but with cherries.
- Learn how to make the best cream cheese pound cake with a cake mix. Super easy dessert or breakfast treat that goes great with fresh berries and a big dollop of whipped cream!
Find my original recipe for this blueberry cream cheese pie over on Adventures of Mel!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!
Cream Cheese Blueberry Pie
Equipment
- Mixer optional
- Pie Server optional
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
- 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.
- First, make the blueberry purée by adding around 3 cups of fresh or frozen blueberries* to a blender, blending up until smooth. Keep in mind that you may need to add more berries to obtain the desired 2 cups of finished blueberry purée.
- Next, whisk together the water and corn starch in a small measuring cup. This will ensure no lumps in your pie filling.
- In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
- Add the puréed blueberries and then the whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
- Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
- Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
- Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
- Spread the cream cheese filling in the cooled and prepared pie crust.
- Top the cream cheese filling with the cooled blueberry pie filling.
- Cover and 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.
I made it using fresh Oregon blueberries and took it to a family dinner. Everyone loved it!! They liked the fact that it is not too sweet. The only thing I would change is to use 2 cups of Graham crackers instead of 3 cups as the crust was a little thick. I used the Graham cracker crust link in the recipe.
I will be making this again.
That’s awesome, Sue! I’m so glad it turned out well!
In a small town in Minnesota there was a restaurant that served a raspberry cream cheese pie. You had to get there early if you wanted any for lunch. I was crazy for it. I am going to try to make it using your recipe. Num. I can hardly wait.
That sounds delicious, Marian! You’ll have to let me know how it turns out.
We made it with the Graham cracker crust! Thanks a lot for the recipe! Such a fun dessert for summer 🙂
Love the blueberry and strawberry desserts. Awesome.
You and me both, Beverly!
Not sure what “Jen” was drinking when she posted her comment. This recipe is simple and easy to follow. It is exactly what I was looking for to use up some extra cream cheese and frozen blueberries. I used all frozen berries and it turned out great. Thank you for a simple and delicious recipe.
Thanks, Shirlee! My youngest kid absolutely loves blueberries, and this is a favorite of his!
What a jumbled mess. This isn’t a recipe it’s a poorly written narrative.
Thanks, I guess?