Blueberry Muffin Cheesecake Pie is the ultimate dessert. This delicious cheesecake and blueberry masterpiece features a homemade crust, cream cheese blueberry filling, and a muffin top. It’s loaded with classic dessert flavors that always hit the spot.
Blueberry muffins are delicious, aren’t they? But pie is always a winner, too. Oh, and cream cheese. Anything with cream cheese is great. If only there were a way to combine the richness of cheesecake, the sweet crumbly goodness of blueberry muffins, and the delicious homemade crust of pie… But that’s crazy. It can’t be done.
Or can it?
If you need a sweet, crumbly and flavorful dessert for any occasion this is it! It is full of delicious flavor. It is so creamy with the perfect crumb topping.
Blueberry Muffin Cheesecake Pie
We decided that it could be done, and that’s just what we did. We made a dessert that combines cheesecake, blueberry muffins, and pie into one super dessert. That checks literally every box you could think of when it comes to classic desserts and sweet treats.
We start with a homemade pie crust as the base to create a flaky, rich bed on which we build everything else. Then we fill that crust with a delicious blueberry and cream cheese mixture. Oh, it’s so good.
Then, we finish the entire thing off with a top layer of blueberry muffin drizzled with streusel. It is literally a blueberry muffin cheesecake pie. It’s absolutely one of the best desserts we’ve ever made, and we’re so happy to share it with you.
This recipe is entirely from scratch so there are several ingredients involved. Between the filling, the crust, and the topping, there are quite a few ingredients. The good news is that putting them together is very straightforward, and most of them are pantry staples, so you probably have the majority of the ingredients for this recipe in your pantry already!
For the Pie Dough ( feel free to use a store bought pie dough if you like)
For the Pie Filling
- Fresh blueberries
- Cream cheese – softened
For the Streusel Topping
- Quaker Blueberry Oatmeal
As you can see, when you break all the ingredients down, there might be several of them, but there are only a few for each part of this delicious pie. This blueberry muffin cheesecake pie might look fancy and complicated, but it’s not.
Making the Blueberry Muffin Cheesecake Pie
Making this blueberry muffin cheesecake pie is a simple affair. Although it’s entirely from scratch, this is a straightforward recipe that only requires basic kitchen knowledge, so anyone can make it.
You’ll find the complete recipe with amounts and baking time in the recipe card below, but this overview will give you an idea of just how simple this recipe is.
For the Dough
- Combine the flour and salt and mix well.
- Using a pastry cutter, cut shortening into the flour until it resembles small peas.
- In a measuring cup, beat the egg until it’s lemon yellow.
- Add vinegar and enough water to make one cup.
- Pour egg mixture into the flour and stir until well-mixed and a ball forms.
- Divide dough into five pieces.
- Roll out one piece to fit a pie plate and freeze the rest for up to 30 days.
- Place the dough in the pie plate and crimp the edge.
For the Filling
- Combine blueberries and sugar in a bowl.
- Mix the cream cheese and vanilla with the blueberries and sugar until well combined.
- In a small dish combine cornstarch and water until dissolved.
- Pour over blueberry mixture and sprinkle in unflavored gelaten. Mix well.
- Pour into pie crust.
For the Streusel
- Combine flour, sugar, butter, cinnamon, and blueberry oatmeal until well combined.
- Spoon evenly over the pie.
- When the pie has cooled, melt 1 bar of white baking chocolate in the microwave. Drizzle over the pie.
- Refrigerate for a least four hourse or overnight.
That’s all there is to it. As you can see, it’s fairly simple as far as completely homemade recipes go. There are no complicated steps here. It’s just basic baking methods that anyone can do. Easy and delicious is a wonderful combo!
While this recipe is super easy, there are a few things to remember that will make it even easier and ensure that you make the absolute best blueberry muffin cheesecake pie possible. Be sure you don’t skip this section!
Don’t Overmix the Crust Dough
Don’t go overboard when cutting your shortening into the flour mixture. You want your dough to be coarse before adding the wet ingredients. It helps give the crust its great texture. If you overmix, your crust won’t come out correctly.
Thoroughly Soften the Cream Cheese
Whenever you combine cream cheese with anything, you want it to be fully softened. If you don’t fully soften your cream cheese, you’ll end up with lumps because the cream cheese won’t be able to fully combine with your other ingredients. This will change both the flavor and texture of your mixture.
Use a Ziploc Bag to Drizzle the White Chocolate
When topping the pie with the melted white chocolate, using a Ziploc bag with a corner snipped out will make things much easier on you. It acts as a piping bag, giving you more control over your application of the chocolate.
This is a blueberry muffin cheesecake pie, but you can turn it into almost any kind of fruit variation you want. Of course, all berries will play well in this sandbox, but even apples will work amazingly well. Just cook up the apples with a bit of cinnamon and sugar before mixing with the cream cheese mixture. Let the apple mixture cool, of course.
Serving Blueberry Muffin Cheesecake Pie
To serve this pie, all you need is a plate and a fork. Everything you need in a great dessert is already in the pie, so there’s no need for extra toppings. Simply cut a piece and serve it up!
This pie is the perfect dessert for a weekend dinner, family get-togethers, and potlucks. It’s a welcome addition to any gathering!
Storing Blueberry Muffin Cheesecake Pie
This pie will keep well in the refrigerator for up to four days. For longer storage, you can freeze this pie for up to one month. To serve simply cut a slice and allow it to defrost in the refrigerator for a few hours. You can even serve it frozen!
Why is my blueberry filling lumpy?
The most likely cause is that you didn’t fully soften your cream cheese. If you don’t soften your cream cheese completely, it won’t be able to fully combine with the other ingredients, and you’ll end up with lumps. But once in the oven and cooked it will still be as tasty as can be!
Why is my pie dough so crumbly?
If your pie dough is sandy or crumble, you overmixed the shortening when you were cutting it into the flour. Remember, only cut in the shortening until the flour beings to look like small peas.
Can I use other fruit in this recipe?
Absolutely. Any berry will work well in this recipe. You can even use apples if you like.
How long will this pie last?
This blueberry muffin cheesecake pie will keep well in the refrigerator in an air-tight container for about four days.
Try This Blueberry Muffin Cheesecake Pie for Yourself
This blueberry muffin cheesecake pie is so delicious and so easy to make. It’s the perfect combination. With the flavors of cheesecake and muffins in one dessert, this is one recipe you won’t want to pass up. Give it a try, and we know you’ll enjoy it as much as we do.
MORE CHEESECAKE RECIPES YOU WILL LOVE:
This blueberry muffin cheesecake pie combines both cheesecake and muffin flavors into one epic dessert that everyone loves.
- feel free to use a store bought pie dough if you like
- 2 cups shortening
- 1 teaspoon salt
- 1 egg
- 1 tablespoon vinegar
- 5 cups flour
- 4 cups fresh blueberries – washed
- 2 cups sugar
- 8 ounces cream cheese – softened
- 2 tablespoons vanilla extract
- 2 tablespoons corn starch – mixed with 2 teaspoons of water
- 1 teaspoon gelatin
- 1 cup flour
- 2/3 cups sugar
- 1 stick butter
- 1 teaspoon cinnamon
- 2 package Quaker Blueberry Oatmeal
First, make the dough: In a large bowl, combine the Flour, and salt, and mix well. Place the Shortening in the bowl, and use a pastry cutter to cut the shortening into the flour, until it resembles small peas. In a measuring up, crack the egg, and beat the egg until it's lemon yellow in color. Add the Vinegar, and enough water to make 1 cup. Pour the egg mixture into the flour, and stir until well mixed, and a ball forms. Divide the dough into 5 even pieces. Roll out one of the pieces to fit the pie plate, and store the rest in a Ziploc bag in the refrigerator for up to 5 days, or freeze for up to 30 days. ( We use extra dough for other pies and sometimes just roll it out and put cinnamon sugar on it)
Place the dough in the pie plate, and crimp the edge. Remove any extra dough, and place in Ziploc bag. Set the pie plate aside, and make the filling.
Place the washed Blueberries and the sugar in a large bowl, and stir. Place the cream cheese and Vanilla in the bowl, and mix well with the Blueberries and sugar.
In a small dish, add the Corn starch, and 2 Tablespoons of water, and stir until dissolved. Pour over Blueberry mixture. Sprinkle 1 teaspoon of unflavored Gelatin over the bowl, and stir. Pour the Blueberry filling into the pie plate.
Make the Streusel Topping: In a large bowl, stir together, the Flour, Sugar, Butter, Cinnamon, and Blueberry Oatmeal, until well combined. Spoon the Topping evenly over the top of the pie.
Place the pie in the Oven at 350 degrees, for 45 minutes. After 45 minutes cover the top of the pie with foil, and bake another 15 minutes. Remove the pie to a wire rack to cool.
When Pie is cool, melt 1 bar of White Baking Chocolate in the microwave, and place the melted chocolate in a Ziploc bag. Snip off one corner of the bag, and make a lattice pattern across the top of the pie.
Place the pie in the refrigerator to completely set the filling, for at least 4 hours, or overnight for best results.
NOTE: You can serve this with a scoop of Ice cream, or fresh Whipped cream, blueberries to top, and mint for garnish.