8" Blueberry Cream Cheese Pie Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar, 1/4 tsp salt and 6 tbsp melted butter. Stir until crumbs are evenly moistened and mixture holds together when pressed between fingers.

Press the crumb mixture evenly into the bottom and up the sides of an 8-inch removable-bottom tart pan or pie plate, creating a compact, even crust about 1/4-inch thick. Use the bottom of a measuring cup to press firmly and smooth the surface.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool completely on a rack (about 20–30 minutes). For a no-bake option, chill the pressed crust in the refrigerator for at least 1 hour until firm.

Beat cream cheese

With an electric mixer, beat 8 oz softened cream cheese (and 2 tbsp mascarpone or sour cream, if using) on medium speed until smooth and free of lumps, about 1–2 minutes. Scrape down the bowl as needed.

Add 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest and 1 tsp lemon juice. Mix on low speed until combined, then increase to medium and beat until smooth and slightly fluffy, about 1 minute.

In a separate chilled bowl, whip 1/2 cup cold heavy cream to soft peaks. Fold the whipped cream gently into the sweetened cream cheese mixture until homogeneous and light—do not overmix to maintain a fluffy texture.

Spoon or pipe the cream cheese filling into the cooled crust, smoothing the top with an offset spatula to an even layer about 3/4-inch thick. Chill the pie in the refrigerator while you prepare the blueberry topping, at least 30 minutes to help the filling set (longer if possible).

Cook blueberry glaze

In a medium saucepan combine 3 cups fresh blueberries, 1/2 cup granulated sugar, 1 tbsp lemon juice and 1/2 tsp lemon zest. Stir over medium heat until the berries begin to release juice and mixture comes to a gentle simmer, about 4–6 minutes.

In a small bowl, whisk 2 tsp cornstarch with 2 tbsp cold water until smooth to make a slurry. Pour the slurry into the simmering blueberry mixture and stir constantly. Continue to simmer 1–2 minutes until the mixture thickens and becomes glossy. If you prefer chunkier berries, remove from heat slightly earlier; for a smoother glaze, mash a portion of the berries with a spoon or potato masher.

Remove the pan from heat and stir in 1 tsp unsalted butter and 1/2 tsp vanilla extract. Let the topping cool to room temperature, stirring occasionally to prevent a skin from forming. Cool until just slightly warm or fully cooled before assembling (to avoid softening the filling).

When the filling has chilled and the blueberry topping is cooled, spoon the blueberry mixture evenly over the cream cheese layer, spreading gently to the edges. Reserve a few whole berries to place on top for garnish if desired.

Chill the assembled pie in the refrigerator for at least 1–2 hours (preferably 3–4 hours) to allow the topping to set and flavors to meld.

Before serving, garnish with reserved fresh blueberries, a light dusting of powdered sugar if desired, and a few mint leaves or thin lemon slices. Run a sharp knife around the edge of the pan, release the removable bottom (if using), or transfer carefully to a serving plate.

Slice into 8 generous slices and serve chilled. Store leftover pie covered in the refrigerator for up to 3 days.