Blueberry Cream Cheese Pie
This blueberry cream cheese pie is a rich and creamy dessert topped with a sweet blueberry compote. With a crunchy graham cracker crust and no baking required, it’s the perfect treat for any occasion!
Ingredients
- Graham Cracker Crumbs: 1 ½ cups – The base of the pie crust, providing a crunchy, buttery texture.
- Sugar: ¼ cup – Sweetens the graham cracker crust and balances the tangy cream cheese filling.
- Butter: 6 tbsp, melted – Helps bind the graham cracker crumbs together into a crust.
- Cream Cheese: 8 oz, softened – The creamy base of the filling, giving the pie its rich, smooth texture.
- Whipped Cream: 1 cup – Lightens the filling and gives it that smooth texture.
- Powdered Sugar: ½ cup – Sweetens the cream cheese mixture and adds to the smooth texture.
- Vanilla Extract: 1 tsp – Adds depth to the flavor of the cream cheese filling.
- Blueberries: 2 cups, fresh or frozen – The star topping of the pie, providing a burst of sweet and slightly tart flavor.
Instructions
- Preheat Your Equipment: No baking required! Just have your ingredients ready and a pie dish on hand.
- Combine Ingredients: To make the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pie dish and refrigerate for 10 minutes to set.
- Prepare Your Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the whipped cream and mix until light and fluffy.
- Assemble the Dish: Spread the cream cheese mixture evenly over the chilled crust, smoothing the top with a spatula.
- Cook to Perfection: No baking is needed! Just refrigerate the pie for at least 3-4 hours to allow the filling to firm up and set.
- Finishing Touches: While the pie chills, prepare the blueberry topping. In a saucepan, combine the blueberries and a little sugar, and cook over low heat until the berries release their juices and form a syrup. Let it cool.
- Serve and Enjoy: Once the pie is set, pour the blueberry topping over the cream cheese filling. Slice and serve chilled, and enjoy!
Notes
- For a gluten-free version, swap the graham crackers for gluten-free cookies or oats.
- To make the topping ahead of time, simply refrigerate the blueberry compote once it’s cooled.
- Don’t skip the chill time – this step is crucial for the pie to set properly and for the flavors to develop.
Find it online: https://dishmio.com/blueberry-cream-cheese-pie/