Blueberry Pie Cheesecake
This Blueberry Pie Cheesecake is an easy dessert that’s perfect any time of year! A buttery graham cracker crust is topped with a creamy cheesecake filling and a sweet blueberry topping.
If you are looking for a sweet treat for your next party or potluck, this Blueberry Pie Cheesecake is a must-make! It’s easy to prepare and can be made ahead of time. The graham cracker crust is topped with a creamy cheesecake filling and then a blueberry pie filling.
Table of contents
❤️ Why You’ll Love This Recipe
- This Blueberry Pie Cheesecake is an easy dessert that’s perfect for summer!
- It’s a delicious combination of two classic desserts – cheesecake and blueberry pie.
- The best part is that it can be made ahead of time, so it’s perfect for entertaining!
🛒Ingredients
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- Graham Crackers
- Sugar
- Vanilla Extract
- Butter – melted
FILLING:
- Heavy Cream
- Powdered Sugar
- Cream Cheese – softened
- Sugar
- Vanilla Extract
- Blueberry Pie Filling
TOPPING:
- Blueberry Pie Filling- 21 ounce can
- Pie Crust – prepared
- Sugar
See the recipe card below for quantities.
🔪 How to Make Blueberry Pie Cheesecake
Making this Blueberry Pie Cheesecake recipe is super easy to make. Though it does take quite a bit of prep work to get this dessert ready, the final product is so worth it. Follow the simple instructions below and you will have a new favorite dessert in no time at all.
Step 1: Line a cookie sheet with parchment paper
Place a piece of parchment paper on a cookie sheet, and place the prepared pie crust on the parchment paper.
Step 2: Cut the pie crust into 1-inch strips and make a lattice
Cut the pie crust into 1-inch strips, and make a lattice out of the pie crust, weaving the strips. Place the spring form from the pan on top of the lattice, and cut around the outside of the pan with a sharp knife.
Step 3: Bake the pie crust
Remove the pie crust not in the lattice, and sprinkle sugar on the Lattice.
Place the cookie sheet in the oven at 425 for about 10 to 12 minutes, or until the pie crust is golden brown.
Step 4: Cool the pie crust
Remove from the oven to cool, and set aside. When cool, store in a pie container until time to place on cheesecake.
Make a graham cracker crust
Step 5: Crush the graham crackers
Place the graham crackers in a food processor, and pulse into crumbs.
Step 6: Melt the butter in the microwave
Place the butter in a microwave safe dish, and microwave to melt the butter.
Step 7: Combine graham cracker crumbs and butter
Pour the graham cracker crumbs into the melted butter, and add the sugar. Stir well to mix.
Step 8: Press the crust into the springform pan
Line the bottom of a 7-inch spring-form pan with parchment paper, and place the graham cracker crumbs in the pan. Press evenly with the back of a spoon to form the crust. Place the pan in the freezer.
Make the filling:
Step 9: Mix together the cream, powdered sugar, and vanilla
In a large mixing bowl, place the heavy cream, powdered sugar, and vanilla, and mix with a mixer until stiff peaks form and the cream is whipped thick.
Step 10: Add the cream cheese and mix well
Add the softened cream cheese, and mix until well blended and fluffy.
Step 11: Add sugar
Add the sugar and mix to blend.
Step 12: Add the pie filling and blend into the cheesecake
Add the pie filling (1/2 can) and mix to blend.
Layer the cheesecake:
Step 13: Add the cheesecake batter to the top of the graham cracker pie crust
Remove the pan from the freezer, pour the cheesecake layer into the pan, and spread the creamy filling in an even layer on top of the graham cracker crust.
Step 14: Freeze overnight
Place the blueberry pie cheesecake back in the freezer overnight. Store the remaining blueberry pie filling in a covered container in the refrigerator.
Step 15: Top and serve
About half an hour before serving time, remove the cheesecake from the freezer, and remove the spring-form from the pan. Place cheesecake on a serving plate, and spoon blueberry pie filling on top of the pie. Place the baked lattice pie crust on top of the blueberry filling. When ready to serve, cut the Cheesecake into 2 to 3-inch pieces, serve, and Enjoy!
📝Variations
Do you want to change up this blueberry cheesecake pie recipe and make it your own? Here are some ways that you can do that!
- Add a different pie filling: If you don’t like blueberry, or want to change it up, you can use a different pie filling. Strawberry, raspberry, and cherry would all be good choices.
- Add a topping: This Blueberry Pie Cheesecake is delicious as is, but if you want to dress it up a bit, you could add a topping. Whipped cream or even a scoop of vanilla ice cream would be good choices.
- Make it mini: If you don’t want to make a whole cheesecake, you can make mini Blueberry Pie Cheesecakes instead. Use a muffin tin, and line with cupcake liners. Place a graham cracker crust on the bottom of each cupcake liner, and top with the cheesecake filling. Freeze, and then when ready to serve, top with blueberry pie filling.
If you love cheesecake recipes check out this Sugared Blueberry Cheesecake recipe.
🥄 Equipment
You need a few kitchen tools to help you make this decadent dessert. Gather these tools and you will be so glad that you made this sweet treat.
- parchment paper
- cookie sheet or baking sheet
- measuring cups and spoons
- springform pan
- food processor or storage bag and rolling pin
- small bowl
- medium bowl
- large bowl
- electric mixer – hand mixer or stand mixer
🥫 Storage
This pie should be stored in the freezer. Cheesecake can last up to 2 months in the freezer if it is wrapped well. I like to wrap mine in plastic wrap and then place it in a freezer bag. This will help keep it fresh.
When you are ready to serve, remove from the freezer and let thaw for about 30 minutes. Remove the springform pan, and place it on a serving plate. Top with blueberry pie filling and serve. Enjoy!
💭 Tips
Here are a few tips to help you make this blueberry pie cheesecake recipe perfectly.
- Make sure that the cream cheese is softened before you begin. This room temperature cream cheese will make it easier to mix and will prevent lumps in the cheesecake.
- Be sure to use a hand mixer or stand mixer to whip the cream. This will take some time, but it is worth it. The whipped cream will make the cheesecake light and fluffy.
- Do not overmix the filling. Once you have added all of the ingredients, mix just until they are combined. Overmixing can cause the cheesecake to be tough.
- Instead of graham crackers, you can use vanilla wafers for the crust if you prefer.
⁉️ FAQ
Do you have questions about this blueberry pie cheesecake recipe? Here are the answers to the most commonly asked questions.
This is a great question! Cheesecake can be considered a pie because it has a crust and a filling. However, it is also considered a cake because it is made with cream cheese. So, I guess the answer to this question is that it depends on how you look at it!
Yes! If you have a favorite recipe for pie crust, feel free to use it in this recipe. You will need enough for one 9-inch pie crust.
I like to use full-fat cream cheese in this recipe. However, you can use reduced-fat if you prefer. Just keep in mind that the reduced-fat version may not be as rich and creamy.
🍽 More Cheesecake Recipes
Do you enjoy cheesecakes? If so, try these easy dessert recipes:
- Instant Pot Lemon Blueberry Cheesecake
- Banana Pudding Cheesecake Bars
- Coconut Dream Cookies Cheesecake
- Sugared Blueberries Cheesecake
- Peanut Butter and Jelly Cheesecake Bars
PIN IT
🧾Blueberry Pie Cheesecake
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry Pie Cheesecake
Equipment
- parchment paper
- cookie sheet or baking sheet
- Measuring Cups and Spoons
- Springform pan
- food processor or storage bag and rolling pin
- small bowl
- medium bowl
- large bowl
- electric mixer – hand mixer or stand mixer
Ingredients
- 1 Sleeve Graham Crackers
- 1 Tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Butter melted
Filling
- 1 cup Heavy Cream
- ⅓ cup Powdered Sugar
- 3 8 ounce packages Cream Cheese – softened
- ¾ cups Sugar
- 1 Tablespoon Vanilla Extract
- 10.5 ounces Blueberry Pie Filling
Topping
- 10.5 ounces Blueberry Pie Filling
- 1 Pie Crust prepared – I used Pillsbury
- 1 Tablespoon Sugar
Instructions
- Place a piece of Parchment Paper on a Cookie Sheet, and place the Prepared Pie Crust on the Parchment Paper.
- Cut the Pie Crust in 1 inch strips, and make a lattice out of the Pie Crust, weaving the strips.
- Place the Spring-form from the pan on top of the Lattice, and cut around the outside of the pan with a sharp knife.
- Remove the pie crust not in the lattice, and sprinkle sugar on the Lattice.
- Place the Cookie Sheet in the oven at 425 for about 10 to 12 minutes, or until the Pie Crust is golden brown.
- Remove from the oven to cool, and set aside. When Cool, store in a Pie Container until time to place on Cheesecake.
- Place the Graham Crackers in a food processor, and pulse into crumbs.
- Place the Butter in a microwave safe dish, and microwave to melt the Butter. Pour the Graham Cracker Crumbs into the melted Butter, and add the Sugar. Stir well to mix.
- Line the bottom of a 7 inch Spring-form pan with Parchment Paper, and place the Graham Cracker crumbs in the pan. Press evenly with the back of a spoon to form the crust. Place the Pan in the Freezer.
- In a large mixing bowl, place the Heavy Cream, Powdered Sugar, and Vanilla, and mix with a Mixer until stiff peaks form, and the Cream is Whipped thick.
- Add the softened Cream Cheese, and mix until well blended and fluffy.
- Add the Sugar, and Vanilla and mix to blend.
- Add the Pie Filling (1/2 can) and mix to blend.
- Remove the Pan from the Freezer, and pour the Cheesecake Filling into the Pan, on top of the Graham Cracker Crust. Place it back in the Freezer overnight.
- Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
- About half an hour before serving time, remove the Cheesecake from the Freezer, and remove the Spring-form from the pan.
- Place Cheesecake on a serving plate, and pour the remaining Blueberry Pie Filling on top of the Cheesecake.
- Place the baked Lattice Pie Crust on top of the Blueberry Filling.
- When ready to serve, cut the Cheesecake into 2 to 3 inch pieces, serve, and Enjoy!
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