Blueberry Cheesecake Pie
A luscious blueberry cheesecake pie with creamy filling and sweet blueberry topping, perfect for dessert gatherings or a delightful treat for berry lovers.
Ingredients
Instructions
- Place a rack in the lowest position in the oven and preheat to 425°F.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, eggs, lemon juice, and vanilla extract; blend until well combined.
- Pour the cream cheese mixture into the unbaked pie shell.
- Spread the blueberry filling or topping evenly over the filling.
- Optional: sprinkle grated lemon rind on top for added flavor.
- Bake in the preheated oven for about 15 minutes or until the filling is set.
- Allow the pie to cool completely, then refrigerate before serving.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is fully softened before mixing. If you want to reduce sweetness, consider using a light cream cheese or Greek yogurt as a substitute. Grated orange rind can also be a delightful alternative to lemon for a different flavor profile. Make sure to watch the pie closely as it bakes to prevent overcooking.
Serving Suggestions
This pie is best served chilled, making it a refreshing dessert for summer gatherings. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs beautifully with Cold Banana Bisque for a delightful dessert spread.
Storage & Reheating
Store any leftover Blueberry Cheesecake Pie in an airtight container in the refrigerator for up to 3 days. If you need to reheat, do so in a preheated oven at 350°F for about 10-15 minutes until warmed through, or enjoy it cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cheesecake Pie contains roughly 556 calories, with 5g protein, 66g carbohydrates, and 11g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and potassium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of canned filling?
Yes, you can use fresh blueberries. Toss them with a bit of sugar and lemon juice to create a similar flavor to the canned topping. Cook them on the stove for a few minutes to create a sauce-like consistency before spreading on the pie.
How can I make this pie gluten-free?
To make a gluten-free version, simply use a gluten-free pie crust. You can find pre-made options in stores or make your own using gluten-free flour. Ensure all other ingredients, especially the sweetened condensed milk, are labeled gluten-free.
Is it possible to make this pie in advance?
Absolutely! This pie can be made a day ahead of time. Just make sure to refrigerate it after cooling completely to allow the flavors to meld. It tastes even better after chilling overnight!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).