Blueberry Cream Cheese Pie

Yield: 9-inch pie

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie Recipe by

This Blueberry Cream Cheese Pie has a flaky shortcrust cream cheese pastry base. Filled with a whipped cream and cream cheese mixture. Topped with a fresh tangy blueberry filling.

Prep Time 45 minutes
Cook Time 30 minutes


Cream Cheese Pie Crust

  • 85g (⅜ cup) unsalted butter, cold
  • 140g (1 heaped cup) plain (all-purpose) flour
  • pinch of salt
  • ⅛ tsp baking powder
  • 65g (¼ cup + 1 tbsp) full-fat cream cheese, cold
  • 1 tbsp water, ice cold
  • 1 tsp white wine vinegar
  • (optional) 70g (scant ¾ cup / 2½oz) pecans, coarsely chopped

Blueberry Filling

  • 2 tbsp cornflour (cornstarch)
  • 115ml (4fl oz) water
  • pinch of salt
  • 215g (scant 1 cup) caster (superfine) sugar
  • 1 tbsp golden syrup or light corn syrup
  • 280g (10oz) blueberries
  • ½ tsp lemon juice
  • 170g (6oz) full-fat cream cheese
  • 125g (1 cup) icing (confectioners') sugar
  • 235ml (8fl oz) whipping cream


  1. To make the pie crust, cut the cold butter into small cubes and pop them straight in the freezer for 30 minutes - the colder the ingredients, the more the pastry is flaky!
  2. Add the flour, salt and baking powder to a food processor with the blade attachment. Add the cold cream cheese and pulse for around 10-15 seconds, or until it resembles coarse sand.
  3. Add the butter and pulse again until none of the butter pieces are bigger then a pea.
  4. Add the cold water and white wine vinegar and continue pulsing, in short blasts, until no large pieces of butter remain and a dough forms.
  5. Roll out onto a lightly floured surface until just a little bigger than your pie dish. Line the dish with the pastry and prick the bottom of the pastry with a fork. Then push the chopped pecans into the surface. Refrigerate for 1 hour.
  6. To make the blueberry filling, whisk together the cornflour (cornstarch) and water in a small saucepan. Add the salt and 160g (just over ⅔ cup / 5½oz) of the caster (superfine) sugar, the golden syrup (or light corn syrup), and all of the blueberries.
  7. Bring to the boil over a medium heat and cook for 6 minutes or until the sauce has thickened. Remove from the heat and stir in the lemon juice.
  8. Set aside to cool to room temperature. The filling will continue to thicken as it cools.
  9. Meanwhile, preheat the oven to 170°C, 325°F, Gas mark 3. Line the pie crust loosely with baking parchment and fill with baking beans.
  10. Blind-bake the pie crust for 8 minutes. Remove the baking beans and parchment and return to the oven for a further 15-20 minutes until the crust is golden brown. Allow to cool completely.
  11. To make the cream cheese whipped cream, beat the cream cheese with the icing (confectioners') sugar until fluffy - do not overbeat.
  12. In a separate bowl, whip the cream with the remaining caster (superfine) sugar until soft peaks form.
  13. Fold the whipped cream into the cream cheese mixture, then spoon into the cooled pie crust, evening out the filling.
  14. Top with the blueberry mixture and refrigerate until chilled and fully set.



  • Too hot to bake? Make this a no bake dessert by using a pre-cooked 9-inch pie crust.
  • All cup measurements are approximate.

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16 Comments on “Blueberry Cream Cheese Pie”

  1. Allie | BakingAMoment June 2, 2015 @12:16 am Reply

    Oh dear! I'm so sorry to hear that you haven't been feeling well. I wondered if something like that might be going on. You need to rest and just listen to your body. Your pie is fantastic! I'm in love with all the summery flavors and that rich creamy filling. I don't care how many days it took, it's a work of art!

    1. Lisa | Sweet 2 Eat Baking June 4, 2015 @5:33 pm Reply

      Thanks sweetie. Sorry I took so long finishing up your blog for you. I feel bad about that, but had no idea it was as bad as it was with the missing code. I hope everything's working correctly (both desktop and mobile). Give me a shout if anything funks up again.

      Thanks for the pie love, too. :)

  2. Medeja June 2, 2015 @9:48 am Reply

    Classic pie! Looks so delicious and creamy!

  3. Liz June 3, 2015 @2:15 am Reply

    Ugh, I hope you can get back on your meds soon. No fun being tired and achy. But I'd happily wait 3 days for your pie---as long as I got a huge slice. My hubby would love this---and I'd love not having to make him a double crust blueberry pie! Pinning.

    1. Lisa | Sweet 2 Eat Baking June 4, 2015 @5:37 pm Reply

      It's no fun at all being all swollen and in constant pain. Sometimes you just have to push on through the pain - either that or being in bed 24/7. Unfortunately for me, it's looks like it's going to be 6 months before I get my meds back. Ugh!

      And you're welcome to the biggest slice ever, Liz. :)

  4. Jocelyn (Grandbaby cakes) June 3, 2015 @1:35 pm Reply

    Cream cheese pies are seriously the best! I love that you made this in spite of not feeling well. Get some rest though. Don't push yourself too hard.

  5. Sam @ SugarSpunRun June 3, 2015 @4:46 pm Reply

    So glad you stopped by my blog so I could find yours! This looks just wonderful!
    Sorry to hear about your hospital visit, my husband has kinda been through a similar thing recently, including with infections. Hope you're back to 100% soon!

    1. Lisa | Sweet 2 Eat Baking June 4, 2015 @5:40 pm Reply

      Thanks Sam. It's great to find new blogging friends with the same sugar addiction as I do. :)

      I feel for your hubby, literally! Hopefully both him and I can pinpoint what's going off and get back to normal again. My normal will never be a 100%, but the opiates are helping, ha!

  6. The Partiologist June 4, 2015 @1:53 am Reply

    Oh no, I'm so sorry you're not feeling well, I hope you can get some meds to help without doing any harm! That cheesecake would probably take me a couple of days to get it as beautiful and delicious looking as yours. I think I gained a few pounds just looking at that last photo! :)

    1. Lisa | Sweet 2 Eat Baking June 4, 2015 @5:43 pm Reply

      I hope so too, Kim. It's a nightmare at the moment. They want me to go to my doctors and try and pinpoint why I keep getting infections. I'd imagine this is going to be impossible though since coming off the meds, I'm completely fine in the respect of no infections. How the heck are they going to pinpoint something I don't have at the moment? :lol:

      And girl, you underestimate yourself. Everything you make is stunningly beautiful and delicious. I'm always in awe of your creativeness. *hugs*

  7. Adina June 6, 2015 @2:38 pm Reply

    Hi! So happy to have discovered your blog. The first recipe I see is definitely exactly my kind of dessert. I will love making and especially eating this!!

    1. Lisa | Sweet 2 Eat Baking June 7, 2015 @6:07 pm Reply

      Thanks Adina. Nice to 'meet' you. Any dessert is my kind of dessert! :lol:

      Thanks for stopping by.

  8. Mariel @ Or so she says... July 8, 2015 @10:36 pm Reply

    This is literally the best thing I've seen all day... I'm dying to make it! Pinned!

  9. Christy October 20, 2016 @12:33 am Reply

    This sounds delicious. I make a similar dessert I call "Blue Angel Dessert" it uses angel food cake. A whole box made as directed. 2 8oz cream cheese, 1 cup powder sugar, 1tsp vanilla, 1/2 stick butter or margarine, 8oz cool whip, blueberry pie filling. Beat together cheese, butter until mixed. Add sugar and vanilla mix well, fold in cool whip. Tear cake into bite size pieces and fold into cheese mixture. Dump into a 9x13 pan and spread out flat spread pie filling on top and keep refrigerated. If you like a lot of blueberry use 2 cans of filling (I always use 2). Easy and quick. I always get asked for the recipe


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