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slice of cream cheese blueberry pie with blueberries on top and bite taken out of pie on gray plate with fork and bite

Best Cream Cheese Blueberry Pie Recipe

Let's make the best cream cheese blueberry pie, using fresh or frozen blueberries. It's a deliciously creamy dessert recipe that's so easy to make!
4.34 from 6 votes
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Course: Pies and Tarts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 436kcal
Author: Mel Lockcuff


  • 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


  • 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.
  • In a small measuring cup, 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 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.



*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.


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.


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.


Serving: 1g | Calories: 436kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 270mg | Fiber: 2g | Sugar: 34g
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