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Sink your fork into the flavors of summer with our best Blueberry Cheesecake Pie Recipe. This recipe is a breeze to whip up, featuring a velvety smooth vanilla cream cheese filling in a buttery graham cracker crust, covered in juicy blueberries in a delectable homemade blueberry sauce.
Using either fresh or frozen blueberries makes this the ultimate dessert for year-round entertaining or simply satisfying a sweet tooth. It’s perfect for get-togethers, Springtime parties, and even for your Easter dessert table!
Why We Love This Recipe!
- Bake or No Bake Crust: You have options here! You can bake or freeze your crust!
- No-bake Filling: This cheesecake layer never enters the oven, only the fridge.
- Make this Pie Year-Round: This pie can be made with fresh or frozen blueberries, making it the perfect year-round dessert.
- Sweet Blueberries and Tangy Cheesecake: Does it get any better?
Enjoy the best of both worlds with our delightful cheesecake pie, a quicker and easier alternative to traditional cheesecake without compromising on taste. And here is the best part: you can savor this no-bake cheesecake filling with a fruity topping year-round by using frozen blueberries.
Whether you prefer the taste of a baked or no-bake blueberry cheesecake crust, our versatile recipe can be made either way. You are going to love every heavenly bite of this irresistible dessert.
Ingredient Notes
How To Make Easy Blueberry Cheesecake Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Start the Homemade Blueberry Topping
We start the blueberry mixture so that it has time to cool while making the rest of the pie. Add the sugar and cornstarch to a medium-sized saucepan and stir.
Whisk in water and lemon juice, and then stir in fresh berries.
Place the pot over medium heat and cook, stirring occasionally, until thick and bubbly. This takes about 10 minutes.
When cooled, transfer the sauce to a small bowl and cover with plastic wrap. Refrigerate the fruit topping for 2 to 4 hours or until chilled. You can make this a day or two in advance if desired, as it does need some time to cool down.
Step 2 | Make the Simple Graham Cracker Pie Crust
In a food processor, pulse the graham crackers to fine crumbs (or smash them in a plastic bag).
Place the crumbs in a medium-sized bowl and stir in the melted butter and sugar until mixed.
Press the remaining crumbs evenly in a 9-inch pie pan, pressing down the crust firmly using a measuring cup or the back side of a large spoon.
Baked Crust Version: Bake this simple graham cracker crust at 350 degrees F for 5 minutes.
No Bake Version: Place your crust in the freezer to set.
Step 3 | Vanilla Cheesecake Batter
Now, for the cream cheese mixture, add cream cheese, powdered sugar, instant vanilla pudding mix, and vanilla extract to a mixing bowl. Beat on medium-high speed in a stand mixer or using a hand electric mixer, scraping the sides of the bowl, until well mixed and fluffy.
Add heavy cream and whip on medium-high speed until stiff, 1-2 minutes.
Step 4 | Add the Filling
Spoon the mixture into the cooled crust and smooth it to an even layer. Place in the freezer until set (about 30 minutes).
Spoon blueberry filling over the vanilla cheesecake layer and smooth it out.
Place in refrigerator for at least 2 to 4 hours or until firm and chilled.
Decorate with whipped cream and fresh blueberries as desired. Enjoy!
Tips
- Stay with the blueberry sauce as you cook, as sugar mixtures can burn easily.
- Place the crust to cool in the pie plate on a wire rack before filling.
- Instant Pudding in the cheesecake filling. I love the texture and flavor the instant pudding adds to the cheesecake. I don’t use all of the 3.4-ounce package, just a little under 3 ounces of it (about 6 tablespoons). I feel this is just the right amount of flavor, but you can use the whole package to keep it simple.
- Or make my recipe for Creamy Whipped Cream for the topping and add the rest of the instant pudding mix to it when whipping it up.
- For neat slices, wipe the knife clean between each slice. The first slice is never pretty, but it is much easier to slice after that first piece is out.
Variations and Substitutions
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Recipe FAQs
The best part of this pie is the no-bake filling. But you can certainly bake the crust in a springform pan if you would rather.
Make this recipe as directed in a square 9 X 9 pan to cut the slices into bars.
This homemade blueberry pie filling adds a nice, delicious flavor, but you can certainly use a can of blueberry pie filling as a shortcut to make an even easier recipe.
Storage
Storage: The leftover pie can be stored in the refrigerator for up to 4 days. Make sure to refrigerate it covered with a pie plate lid, plastic wrap, or foil.
Freeze: This cheesecake recipe can be frozen for up to 3 months. Cover it with an airtight lid or plastic wrap and pop it into the freezer.
When ready to serve, thaw the pie overnight in the refrigerator and top with whipped cream before serving.
What to Serve with Vanilla Cheesecake with Sweet Blueberry Topping
If you are making a buffet of fruity desserts, try my Mini Almond Bundt Cakes with Fresh Blueberry Whipped Cream, No-Churn Blueberry Ice Cream, Blueberry Cheesecake Cookies Recipe, and Red White and Blueberry Cream Pie.
More Blueberry Recipes
- Blueberry French Toast Casserole
- Blueberry Banana Bread Recipe
- Blueberry Vinaigrette Dressing Recipe
- Blueberry Lemon Poppy Seed Muffins
- Blueberry Pound Cake Recipe
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Blueberry Cheesecake Pie Recipe
Equipment
Ingredients
Blueberry Topping
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup water
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries, or frozen
Graham Cracker Crust
- 14 full sheets graham crackers
- ½ cup butter, melted (1 stick or 8 tablespoons)
- ⅓ cup granulated sugar
Vanilla Cheesecake Filling
- 8 ounces cream cheese, (block) 1 package
- ½ cup powdered sugar, (confectioners sugar)
- 3 ounces of vanilla pudding mix, (about 6 tablespoons)
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream, (chilled)
- ½ cup fresh blueberries, (garnish)
- whipped cream, (garnish)
Instructions
Blueberry Topping (make first so it can cool)
- Add Sugar and Cornstarch to a medium-sized saucepan, and stir.
- Whisk in water and lemon juice, then stir in blueberries.
- Place over medium heat and cook, stirring occasionally, until thick and bubbly, about 10 minutes.
- Refrigerate for 2 to 4 hours or until chilled. This can also be made 1 to 2 days in advance.
Graham Cracker Crust
- In a food processor, pulse the graham crackers to crumbs (or smash them in a plastic bag).
- Place Crumbs in a medium-sized bowl and stir in the melted butter and sugar until mixed. Press the remaining crumbs evenly in a 9-inch pie pan, pressing down the crust firmly using a measuring cup or the back side of a large spoon.
- Bake crust at 350 degrees F for 5 minutes, or place in freezer to set (no bake version).
Vanilla Cheesecake Filling
- Add cream cheese, powdered sugar, 3 ounces of the vanilla pudding mix (about 6 tablespoons), and vanilla extract to a mixing bowl. Beat on medium-high speed, scraping the sides of the bowl, until well mixed and fluffy.
- Add heavy cream and whip on medium-high speed until stiff, 1-2 minutes.
- Spoon the mixture into the cooled crust and smooth to an even layer. Place in freezer until set (about 30 minutes).
- Spoon blueberry filling over the cheesecake filling layer and smooth it out.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for up to 3 months. Thaw in the refrigerator before serving.
- Decorate with whipped cream and fresh blueberries as desired. Enjoy!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
-
- Stay with the blueberry sauce as you cook, as sugar mixtures can burn easily.
- Cool the crust in the pie plate on a wire rack before filling.
- Instant Pudding in the cheesecake filling. I love the texture and flavor the instant pudding adds to the cheesecake. I don’t use all of the 3.4-ounce package, just a little under 3 ounces of it. I feel this is just the right amount of flavor, but you can use the whole package to keep it simple.
- Or make my recipe for Creamy Whipped Cream for the topping and add the rest of the instant pudding mix to it when whipping it up.
- For neat slices, wipe the knife clean between each slice. The first slice is never pretty, but it is much easier to slice after that first piece is out.
- Storage: The leftover pie can be stored in the refrigerator for up to 4 days. Make sure to refrigerate it covered with a pie plate lid, plastic wrap, or foil. Freeze: This cheesecake recipe can be frozen for up to 3 months. Cover it with an airtight lid or plastic wrap and pop it into the freezer. When ready to serve, thaw the pie overnight in the refrigerator and top with whipped cream before serving.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Made this for my ladies Bible study and everyone loved it! Thank you for the recipe.
Thank you, Connie! I am so happy to hear you all enjoyed it.