Indulging in a Blueberry Cream Cheese Pie is a delightful experience, especially during the warm summer months when berries are at their peak. This recipe combines the rich, creamy texture of cream cheese with the sweet-tart flavor of fresh blueberries, creating a dessert that is both refreshing and satisfying.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup fresh blueberries
1 cup fresh blueberries (additional for garnish)
1 tbsp lemon juice
2 tbsp granulated sugar
Instructions
Prepare the crust: In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until well combined, ensuring that all crumbs are moistened and the mixture resembles wet sand.
Form the crust: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to set for about 30 minutes.
Make the filling: In a large mixing bowl, beat 8 oz of softened cream cheese with 1 cup of powdered sugar and 1 tsp of vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form.
Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add blueberries: Gently fold in 1 cup of fresh blueberries into the cream cheese filling.
Fill the crust: Spoon the blueberry cream cheese filling into the chilled crust, spreading it evenly.
Prepare the topping: In a small bowl, toss 1 cup of fresh blueberries with 1 tbsp of lemon juice and 2 tbsp of sugar. Allow them to sit for about 10 minutes.
Top the pie: Spoon the blueberry topping over the cream cheese layer, cover with plastic wrap, and refrigerate for at least 4 hours.
Serve: When ready to serve, slice the pie and enjoy.
