This blueberry cream cheese pie has a creamier and softer texture than a normal cheesecake and a whole grain cookie crust!
You know what’s silly? I only have three recipes under the pies and tarts section.
I’ll take a piece of pie (or a pie) over a piece of cake any day so I’m not exactly sure why I’m lacking in the pies department.
Maybe it’s because pies are usually pretty difficult to make healthy. So here we just have a slightly healthier…ish cream cheese pie. I reduced the sugar a little and used Greek yogurt instead of sour cream.
But the crust? I took a classic pie crust and replaced it with a sugary cookie crust. So I went and actually added a bunch of sugar there.
This crust is the best crust ever. I will never make a traditional pie crust again. I’ve never liked them but I could tolerate them. Not any longer.
The crust was the one I used in my raspberry lemon bars, which were adapted from Heidi’s recipe.
I like cheesecake. But this takes cheesecake to a whole ‘nother level. This blueberry cream cheese pie tastes just like a cheesecake but it’s not firm like a normal cheesecake.
Instead it’s creamy and gooey. I will always prefer soft and gooey to firm so this is *the* perfect pie for me!
Another reason why I don’t make pies often is because I don’t need to have an entire pie around. I only made this one because Mr. T was supposed to meet someone the next day and could therefore remove the pie from my presence.
This sadly did not happen and there was fighting over the final pieces near the end of the pie’s life (like, what, after 1 1/2 days?)
This blueberry cream cheese pie was so enjoyable that I feel a duty to come up with different variations. Namely apple. And pumpkin. All I know is that it’s ruined regular cheesecake for me (though I do love this no-bake Greek yogurt cheesecake and these mini peanut butter cheesecakes).
Blueberry Cream Cheese Pie (100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 9 pieces
Ingredients
- 1/2 cup (113 grams) butter
- 1/2 cup (100 grams) unrefined or granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
- 1 cup + 2 tablespoons (140 grams) whole wheat pastry flour
- 8 ounces (225 grams) regular or reduced fat cream cheese, room temperature
- 1/2 cup (1.2dl) plain Greek yogurt
- 1/4 cup (50 grams) unrefined or granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- zest of 2 lemons
- pinch of salt
- 3 cups (450 grams) blueberries, fresh or frozen (do not thaw if using frozen!)
- 2 tablespoons cornstarch
- 3 tablespoons unrefined or granulated sugar
- 1 tablespoon fresh lemon juice
Crust:
Filling:
Directions
- Preheat the oven to 350 degrees F (176 degrees C).
- In a medium bowl, cream the butter and sugar together until light and fluffy.
- Add the vanilla extract, lemon zest, salt and 1/2 cup of the flour. Beat well and then add in the rest of the flour.
- Continue beating this mixture until well combined.
- Press onto the bottom and up the sides of a 9" deep dish pie pan.
- Using a fork, poke holes in the dough, about 1" apart.
- Bake for 15 minutes and then remove the pie crust from the oven.
- While the crust is baking, prepare the filling.
- Beat the cream cheese until fluffy, about 2 minutes.
- Add the Greek yogurt, sugar, egg, vanilla, lemon zest, salt and beat until very well combined. Set this aside.
- In a large bowl, very carefully combine the blueberries, cornstarch, sugar, and lemon juice.*
- Pour the cream cheese mixture over the bottom of the crust and use a silicone spatula to make it as even as possible.
- Then spoon the blueberries over the cream cheese mixture, again spreading them out as evenly as possible.
- Bake for 35 minutes (also at 350 degrees F) or until the center is almost set and remove from the oven to cool completely.
- Once the pie is completely cool, place it in the refrigerator to chill for at least 4 - 6 hours before serving.*
- Store covered in the refrigerator for up to 4 days.
Notes
- I thought that it'd make more sense to combine the cornstarch, sugar and lemon juice first and then add this to the blueberries. That didn't work. It was just a lump of cornstarch. So do it like it says in the directions for a less frustrating experience. :)
- Trust me, this doesn't taste very good while warm! Let it chill thoroughly.
Crust recipe adapted from Whole Grain Honey Sweetened Raspberry Lemonade Bars - Food Doodles and pie recipe adapted from Blueberry Cream Cheese Pie - Cinnamon Spice and Everything Nice
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57 comments on “Blueberry Cream Cheese Pie” — Add one!
I’ve made this twice now as it’s a lovely dessert, especially when you can make it ahead of time. I mixed raspberries with blueberries 2nd time & didn’t have a problem blending the ingredients for this part. I also used a biscuit base using gluten free cookies, crushed, mixed with butter as I prefer gluten free & it’s quicker than pastry & tastes great too! Love it 💜
That sounds super delicious! What brand did you use? And raspberries + blueberries sounds amazing. Thanks for your feedback!
Sorry for late reply! Only just seen your question as I was going back over your recipes! I used Nairn’s oat biscuits ie cookies for the base, as I live in UK biscuits being the English term for cookies. They have plain, ginger & chocolate varieties so I often use the ginger ones to add another dimension to creamy desserts 😋
No worries! Thanks for letting me know. They sound really yummy! Wish we had them in Germany.
Sorry, forgot to rate! It was amazing btw.
Thanks for coming back to rate it! Much appreciated. :)
Ate it hot, was delicious. sorry, could not remotely wait 4 hours 😅
Haha. That’s how I normally am but I don’t want someone’s pie to collapse and then be confused as to why that happened. ;) Thanks for your comment! I’m so happy you liked it!
Dear Erin,
All of your recipes look absolutely delicious! Will be trying some of them this week! Was wondering if I missed the “Gluten free” crust option somewhere along the way? Perhaps you could direct me to it?! Thanks so much and keep up the great work! Sincerely, Julie Sadler
Hi Julie! Thanks so much for your kind words. I hope you’ll enjoy the recipes! There’s no GF crust option for this recipe. Did you read somewhere that there was? I did just use this same crust (with a GF option) in the pumpkin pecan pie bars I posted today, but those are in bar form and I can’t guarantee that the GF flour would work in this crust in pie form. Pie crusts are a lot more finicky than bar crusts!
This looks and sounds delicious! I was wondering if you know if I could sub white pastry flour for the whole wheat? I’m not a fan of the taste of whole wheat and my digestive system really isn’t a fan. I just don’t remember if you can swap out the two flours one:one. Thanks! Peggy
Thanks! I think I would actually sub all-purpose flour for the whole wheat pastry flour. I think the crust may come out a little too oily with regular pastry flour. I hope you’ll enjoy it if you try it! :)
Thanks Erin! I’m definitely going to try this and I’ll let you know how it turns out. ~Peggy
You’re welcome! Good luck with the AP flour. :)
I’m gonna go ahead and risk seeming stupid, but I have to ask… where is the recipe?? I can see the intro to the recipe, the description of how delicious it is, but I can’t see the actual recipe! You know, the ingredients list and what to do with them.. Am I the only one?? What am I missing? Please don’t keep me away from making the deliciousness that is this pie!
Thanks!
Oh my goodness! I’m so sorry. It’s fixed now! Thanks so much for pointing that out. Apparently, I messed it up over a year ago so I’m very thankful someone finally said something. :) I hope you’ll enjoy the pie!
I’m so glad now that I said something and that it was helpful. I’m also glad to find out I haven’t lost my mind (yet).
Turns out it’s not exactly what I was looking for right now, I have a lot less blueberries, and was looking for some kind of recipe to use them raw, but I will definitely be making this at some point in time.
I hope you find a good recipe to use today! Sorry that mine wasn’t what you were looking for but I hope you’ll enjoy it when you try it in the future. Thanks again for your help! :)