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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

Cream Cheese Blueberry Pie

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!
4.50 from 8 votes
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Course: Desserts, Fruit Desserts, No Bake Desserts, 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




  • 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.



*If you use fresh berries, be sure to wash and dry them before using. For washing, I like to soak them in a vinegar water solution, usually adding around 1 cup of vinegar to a large bowl full of water, and then adding the berries to soak for around 10-15 minutes. Just be sure to dry them well so as not to add excess moisture to the purée.
How to Store Blueberry Cream Pie
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.
Can I freeze blueberry cream cheese pie?
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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