Home > Recipes > Desserts > Cheesecake > Blueberry Cheesecake Pie
by Michelle
July 30, 2013 (updated Jan 22, 2019)
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4.47 (15 ratings)
I’m still soaking up every juicy blueberry bite I can get before they start to fade away for the year. One of my favorite things to combine with fruit is cheesecake (big surprise there). Whether it’s a berry cream cheese torte, a classic NY-style cheesecake with strawberries or blueberry cheesecake bars, I can’t resist the natural sweetness of fruit paired with a smooth cheesecake batter. This cheesecake pie is a quicker, easier version of full-blown cheesecake, but it’s certainly no less delicious. A graham cracker crust is topped with lemon-scented cheesecake batter, and the whole thing is finished off with a fresh blueberry topping. Pass me the pie plate, please!
For all of the cheesecake recipes I’ve made before, I had never made a cheesecake pie. I’ve seen tons of them, but I always go all-out when it comes to cheesecake, so my springform pan gets a lot of action. It’s a shame, really, that I’ve just now found out how quickly a cheesecake pie can be made. The preparation time is about the same, but it bakes up much faster and cools down equally as fast. You know what that means… a whole lot less waiting for the cheesecake to make its way to my stomach!
If you love blueberries and you love cheesecake, I can’t think of a good reason for you to not make this blueberry cheesecake pie. Do it!
One year ago: Homemade Choco-Bliss Snack Cakes
Two years ago: Homemade Primanti Bros. Sandwich
Three years ago: Savory Corn and Pepper Muffins
Four years ago: Ultimate Ginger Cookies
Five years ago: Strawberry Mirror Cake
Blueberry Cheesecake Pie
Yield: 8 servings
Prep Time: 30 minutes mins
Cook Time: 33 minutes mins
Chilling time: 2 hours hrs
Total Time: 1 hour hr 5 minutes mins
An easy recipe for cheesecake pie topped with fresh blueberries.
4.47 (15 ratings)
Print Pin Rate
Ingredients
For the Graham Cracker Crust:
- 2 cups (168 g) graham cracker crumbs, about 9 whole graham crackers
- 2 tablespoons light brown sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ⅓ cup (66.67 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups (296 g) fresh blueberries
- ½ cup (125 ml) water
- ⅓ cup (66.67 g) granulated sugar
- 1½ tablespoons (1.5 tablespoons) cornstarch whisked into 2 tablespoons water
Instructions
Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.
Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
Notes
Nutritional values are based on one serving
Calories: 357kcal, Carbohydrates: 43g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 87mg, Sodium: 251mg, Potassium: 119mg, Fiber: 1g, Sugar: 29g, Vitamin A: 635IU, Vitamin C: 3.8mg, Calcium: 57mg, Iron: 1.3mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published July 30, 2013 — (last updated January 22, 2019)
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79 Comments on “Blueberry Cheesecake Pie”
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Nora lizada — Reply
I love yummy dessert
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Rev — Reply
It looks delicious!
Could I use a traditional home made pie crust for this recipe?
I’m not a fan of the Graham crust.
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Michelle — Reply
Yes, I think that would work just fine!
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Mai — Reply
My family love it.
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Stephanie — Reply
Made this cheesecake a couple nights ago and I loved it
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Karen — Reply
I made this pie this morning because I had a lot of blueberries and didn’t want them to go to waste. The crust I made with graham crackers 1sliced banana and 1/3cup butter melted with sprinkle of cinnamon.
Bake it for 8 minutes, let cool.
Started the crime cheese filling and blueberries.
Waiting for it to cool now. Smells so good. Will comment later on everyone’s responses who try it in our home.
Bye! -
Lindsay — Reply
I made this last night for my boyfriend who has a sweet tooth and who’d had a rough day at work. It was delicious and he is most appreciative! Thanks for the great recipe – I will definitely be making it again. :)
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Kellie — Reply
We have fresh blackberries in full bloom right now. Do you think I could do a straight substitution for the blueberries? Looks delightful and can’t wait to try!
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Michelle — Reply
Hi Kellie, Yes, I think you could do that. Enjoy!
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Heidelind — Reply
This is even tastier than it looks! I made this for a World Cup get together. I wish I had made one just for me:)
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Celia — Reply
Hi, is it possible to use a Keebler’s graham cracker crust to make this? I’ve never used one for a pie that needed to be baked.
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Michelle — Reply
Hi Celia, I’ve never used a pre-made crust, so I’m not sure how it would work (burn maybe?) if you are baking the pie.
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Ala'a — Reply
Hi MIchelle,
Wanna ask you, If I want to double the cheesecake filling, for how long should I be baking it? Thank you so much. I plan to try this one this weekend :)-
Michelle — Reply
Hi Ala’a, You will definitely need to increase the baking time, but I haven’t yet doubled this recipe, so I couldn’t give you a firm number. Enjoy!
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Sarah — Reply
I made this yesterday with my friends and we were impressed by how good it tasted! I used an 8″ pan and it was fine, though two cups of blueberries may be a bit too much. I just made another one today. Thanks for this recipe!
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KELLIE — Reply
i just finished making this, and the only thing i have to say so far is that i feel that it calls for too much graham cracker crumbs. i started with nine squares and it only came up to a cup and half so i crumbled a few more to make it two cups. i think the 9 would have been just right especially with the amount of butter used, 2 cups was too much though so my crust is huge and very very crumbly. looks yummy though!
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Kaitlin — Reply
oooh! this looks so yummy!!
xoxo kaitlin.
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Maria — Reply
This is perhaps my new favorite dessert! Everything I love about cheesecake and everything I love about pie in one pan. I used raspberries instead of blueberries and it was heavenly to say the least.
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Rosie — Reply
I made this on the weekend and brought it to a BBQ and everyone loved it! Loved the blueberry topping. My crust turned out a bit crumbly though. Thanks for sharing this recipe.
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Kelsey — Reply
Just made this and it was delicious! I usually make some changes to recipes after making them for the first time, but I wouldn’t change a thing with this one! It was perfect as is, and so easy to make too. Might play around with some different fruit toppings in the future just to experiment, but the blueberries were perfect with it. This will definitely be something I make over and over. Thank you for the recipe!!
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Gina — Reply
I made this this weekend. It was sooo good! It is a must try.
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Maxine — Reply
Hi Michelle,
For a family dinner yesterday I perused your vast collection and decided to make this delightful pie. Everyone (and I mean everyone!) raved about how delicious it was and how the flavors of the blueberries and cream cheese really complimented each other well. I don’t even search for dessert recipes on other sites anymore, I come directly to your awesome site. I’ve made about 7 or 8 of your tasty recipes so far, and honestly, I’m an amateur baking and they always turn out perfectly! Seriously, my family and friends are floored and I feel like I a sneak taking credit (I direct them to your site ;) ) but your culinary creations are pretty simple to make and a lot of them make great presentations. I also really like the way you organize your recipes for your viewers…thank you! The blueberry cheesecake pie was 5 easy stars and very easy to make (although I kept the lid on the blueberry topping while it simmered and it steadily rose to the top and went everywhere–my apron has nice purple streaks now). This Friday is a good friend’s celebration and I’m going to attempt your SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED CHOCOLATE FROSTING..it looks quite intimidating, but my friend’s worth the trouble. Your recipes required me to enforce a strict rule though–not a bite unless I’ve got my workout in–sooo good, but sooo bad! Thank you for sharing your incredible recipes with all of us, you’ve made a baker out of me and I didn’t know I could, lol!-
Michelle — Reply
Hi Maxine, Thank you so much for the sweet comment. I’m so thrilled that you’ve enjoyed the recipes!
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Tamze — Reply
I made this tonight…wondering what I did wrong. The crust was great, and the topping was also yummy. The filling was not creamy. It was somewhat the texture of wet cake or cottage cheese., not sure if that describes it lol. The flavor was great, just the texture seemed off somehow. I thought maybe the eggs were still too cold, or I over beat the eggs and cream cheese?
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Michelle — Reply
Hi Tamze, It sounds like perhaps the filling wasn’t cooked completely if it was “wet”. If you didn’t make any adjustments, be sure that your oven temperature is correct with an oven thermometer.
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Dina — Reply
sounds yummy!
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Laura Dembowski — Reply
Cheesecake is always impressive but this is even more so with the blueberries! It looks incredible, Michelle!
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Leslie — Reply
Made this and it was Wow! My family (3) scarfed it in 2 days. I used coconut oil for half of the butter.
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Mari @ Oh, Sweet & Savory — Reply
Wow – this looks incredibly yummy! I love the combined textures of the syruppy blueberry topping and creaminess of the cheesecake!
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Dianne — Reply
Hi Michelle. Can i use 8-inch spring form pan instead or the pie plate?
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Michelle — Reply
Hi Diane, I have not tried this particular recipe in a springform pan, so I’m not sure how it would turn out or how long you would need to bake it, but you could certainly give it a go!
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Katie Brigstock — Reply
WOW! this looks amazing!
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Chung-Ah | Damn Delicious — Reply
That blueberry topping has me totally sucked in!
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Wow what a great twist on cheesecake! I’d never have thought to bake it in a pie pan. And all that juicy berry topping! To die!
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Kathy — Reply
Yum! I love blueberries and cheesecake. I just made blueberry cheesecake bars this afternoon and they were fabulous! I love making easy cheesecakes and this one looks fabulous!
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Vicki @ WITK — Reply
Ooo, blueberries and cheesecake is a great combo! Sweet and tart, perfect.
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Shelby — Reply
Have you tried the no-bake version: cream cheese, sweetened condensed milk, 1/3 c lemon juice; great with any fruit sauce or pie filling? I avoid the use of eggs when possible in pies or with fruit or vegetables.
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Michelle — Reply
Hi Shelby, I haven’t ever used sweetened condensed milk to make a no-bake cheesecake filling; always the traditional way with eggs.
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Angelyn @ Everyday Desserts — Reply
Um….. I think I need this now!! Definitely pinning..
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Tracey — Reply
That blueberry sauce looks so divine! I love making cheesecake pies because there’s so much less fuss compared to traditional cheesecake. Perfect for National Cheesecake Day!
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Martha in KS — Reply
If you’ve got freezer space, buy extra blueberries. I do it every year – I’ve got 12 pints in there now and will buy more before the stores run out. Today they were $1.49 which is the cheapest I’ve seen them. Just stick the boxes in the freezer & when they’re frozen, dump into freezer bags. Blueberries all year long! For baking, you can dump them right in still frozen. I make blueberry sauce for pancakes by dumping the ingredients right into a saucepan.
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Sharon @3martinislater — Reply
Yum!! I’m always looking for new blueberry recipes!
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Andi — Reply
I’m making this tonight!
I already have blueberries on hand, I was planning to make the Blueberry Lemon Buttermilk Bundt cake for the 10th time, my family loves it THAT much, but this looks really, really good!P.S. Michelle, I’m entering the Blueberry Lemon Bundt AND your coconut cake in the fair this weekend!
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Becca @ Crumbs — Reply
This is making me drool! After dinner time in London and a pudding would go down SO well right now!
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Tea Time @ Donald Osborne — Reply
Looks delicious – i love cheesecake, thanks for recipe.
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Laura (Tutti Dolci) — Reply
I adore blueberries, that topping looks mouth-watering!
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Kathleen — Reply
Wow…this looks awesome….I’ll have to give it a try!
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That is one beautifully delicious-looking cheesecake. I’ve been into blueberries a lot lately too so this looks perfect!
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Oh yes… Definitely doing this. It’s hard to say “no” to a good blueberry cheesecake pie.
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Ashley @ Wishes and Dishes — Reply
I agree – I’m eating blueberries like it’s my job lately! This looks gorrrgeous!
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Katrina @ Warm Vanilla Sugar — Reply
This is a total dream!! LOVE this cheesecake pie!
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Sandy — Reply
You know the first ever cheesecake I had was a blueberry cheesecake? My neighbor sent over and I fell in love with cheesecake. It’s time I make my own blueberry cheesecake especially since my mom bought blueberries yesterday.
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Erin @ The Spiffy Cookie — Reply
Greatt way to incorporate blueberries into national cheesecake day!
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Erin — Reply
My grandmother made a VERY similar pie every time we visited. She folded in homemade whipped cream into the cream cheese mixture so it was extra creamy. I will have to post that recipe soon!
http://www.figandcotton.com -
Tracy | Peanut Butter and Onion — Reply
I was waiting for this!! yay for blueberries
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Marcie @ Flavor The Moments — Reply
This looks scrumptious with all of that yummy blueberry topping oozing all over that creamy cheesecake! My favorite cheesecakes are like this, with any kind of fruit topping.
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Canadian Baker — Reply
I have a stupid question…each time you put the shell/pie on the cooling rack, do you take it out of the pie plate or put the whole pie plate on the rack?
I’m also thinking of making two – one blueberry one and then substituting raspberries for the bluberries. Can I make two in the oven at once or will it screw things up?
Thanks!!
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Michelle — Reply
No, you leave it in the pie plate. You place the whole pie plate on the rack.
I would not recommend baking two in the same oven if you have a traditional oven. If you have a convection oven with a forced fan for even baking and it states that items can be baked at the same time on multiple racks, then I think that would be fine.
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Navar — Reply
This does look wonderful! I love the lemon/blueberry combo of flavors. Have you ever replaced the white sugar in graham cracker crust with brown sugar? There is a restaurant here that makes a key lime pie with a brown sugar graham cracker crust and it is wonderful. I started replacing the white sugar in all my Graham crusts with brown sugar and I love the taste difference!
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Michelle — Reply
Hi Navar, Yes, actually if you see the recipe, I used it in this graham cracker crust.
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Navar —
Just call me an idiot. I could have sworn it called for white sugar! Thanks!
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Mercedes — Reply
I am loving all of your blueberry recipes! I already made your blueberry buckle and LOVED it and now this is screaming at me to make it! That topping looks so perfect, I love the consistency!
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Kathy@sugarrushbaking — Reply
Yum! Happy cheesecake day.
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Pamela @ Brooklyn Farm Girl — Reply
Oh my goodness, look at this baby. Come here cheesecake pie! Looks amazing!
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The Bearfoot Baker — Reply
Blueberry cheesecake is amazing. I have never tried blueberry pie before. I will now! Thanks;)
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key2cakes — Reply
This looks amazing…like every recipe you post.
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Bobette Larsen — Reply
Sounds so good. Might do a peach topping.
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Hari Chandana — Reply
Looks so gorgeous and tempting.. thanks for sharing dear :)
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Heather @ Sugar Dish Me — Reply
I am all over the blueberries lately too! I don’t think I’ve ever made a cheesecake pie either. What in the world?! Time to fix that.
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Molly @Bakelette — Reply
I used Bridget’s recipe and made a chocolate and strawberry version! I will be sharing soon!! Love yours too!!
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Jamie @lifelovelemons — Reply
Mmmm, making a blueberry pie today, myself! This looks divine!
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Norma @ Allspice and Nutmeg — Reply
This looks wonderful. Blueberry oozing down the sides!
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Belinda @themoonblushbaker — Reply
The topping is what makes this pie! Who can resist a slice of silky cheese cake with such a crispy crust and mouth water berries?
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Johlene — Reply
Looks amazing!!!
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Tieghan — Reply
Oh yum!! This is just gorgeous!
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Xiomara — Reply
This pie looks wonderful! I love blueberries and I love cheesecake. I wonder could I make this with frozen blueberries instead?
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Michelle — Reply
I think that would work; just be sure to thaw and drain them.
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Rémi — Reply
I made mine with frozen blueberries and it worked just fine c:
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Kristen — Reply
Oooh I need to bookmark this! My dad loves blueberries – I want to make this for his birthday!
