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Blueberry Cream Cheese Pie

The spring means fresh blueberries, and who doesn’t love the fresh blueberries? We have all made lots of blueberry muffins, blueberry cobbler and more. Even if you don’t have fresh blueberries on hand you can use frozen berries to make some of blueberry pie.

Blueberry pie with cream cheese

Blueberry Cream Cheese Pie

Thanks to fellow viewer Julie Doellingen for this Blueberry Cream Cheese pie. This recipe is made with cream cheese.

Blueberry Cream Cheese Pie

  • Author:
  • Recipe Type: 52 Weeks of Cream Cheese, Dessert Recipes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 8
Blueberry Cream Cheese Pie

This blueberry cream cheese pie combines the best of the world of blueberry pie and cheese cake.

Ingredients

  • 1 8 ounce package cream cheese
  • 1 14 ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups fresh or dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16 ounce package of frozen blueberries
  • 1 baked 9-inch pie shell
  • Glaze:
  • 1 cup sugar
  • 2 tablespoons corn starch
  • 3/4 cup water
  • 2 cups (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.
  •  

Instructions

Pie

Let cream cheese soften at room temperature.  In a medium bowl, whip cheese until fluffy.  Gradually add sweetened condensed milk; continue to beat until blended.  Blend in lemon juice and vanilla.  Fold in blueberries.  Pour into pie shell.  Chill 2 to 3 hours.

Glaze

In a small saucepan, combine sugar and corn starch thoroughly.  Gradually stir in water.  Measure 1/2 cup blueberries; crush.  Add crushed berries.  Cook over medium heat; stir constantly until mixture thickens and comes to a boil.  Continue to stir and cook until mixture is clear, which takes about 2 minutes.  Strain.  Cool.  Arrange remaining 1-1/2 cups blueberries over entire top of chilled pie.  Pour cooled glaze evenly over berries.

Enjoy more recipes made with cream cheese? Check out my 52 Weeks of Cream Cheese.

Learn more about blueberries

Blueberries - all about blueberries

How to choose, store and prepare blueberries

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  • OneLove

    So, what does that have to do withanything.

  • CarolPoticha

    Just made the pie…and after five hours, still had not set up. Tastes great, but because it is so soupy, looker horrible! Sorry. Followed the recipe perfectly…

  • http://uzbekfood.typepad.com Joe Spector

    This looks sooo good. I want to make it this weekend.

  • http://Website(optional) Mary Lou

    Was a little confused about the amount of berries needed. recipe says .2 cups fresh or dry-pack frozen blueberries, rinsed and drain. Fold into cheese mix.
    for topping it says to crush 1/2 for glaze.then top pie with remaining 1-1/2 C. berries. ??
    How many berries total for the whole Pie?”

    • http://www.copykat.com Stephanie

      You need 2 cups of berries either dry-pack or fresh. I rinsed my fruit before putting in the cream cheese mixture.

      • Luna Koch

        So, use 2 cups for the original part and then 2 more cups for the glaze?

  • Teena Nelson

    Could you use raspberries instead? Would you still need the lemon juice?

    • http://www.copykat.com Stephanie

      I would cautiously try that one. Maybe I would start out with a blend of blueberries and raspberries first to see how it all worked out before I did 100% raspberries. I would also consider leaving reducing some of the lemon juice, or maybe just using a little zest instead.

  • Katie

    I made this last night, I loved the creaminess of the filling, and the blueberries taste so good. This wasn’t that hard to make either.

  • Verna Buchanan

    I am soooo glad to see this recipe! I used to get a very similar pie at a now-defunct restaurant, can’t believe I can finally make it at home! Their version had the cream cheese layer minus blueberries spread in the bottom of the baked crust, then fresh blueberries piled on top, then the glaze added. I’ll have to try it this way, too, with the berries mixed in the cream cheese.

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