Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter, melted
- 12 ounces (339g) cream cheese, room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
Instructions
- Combine graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix until sandy. Press into a 9-inch pie plate and chill.
- In a large bowl, beat cream cheese until smooth, then incorporate powdered sugar and vanilla.
- Gradually add heavy whipping cream while mixing on low speed, then increase to high speed until stiff peaks form.
- Spread the cheesecake mixture into the prepared crust and chill for at least one hour.
- Before serving, top the pie with blueberry filling.
- Serve with whipped cream or plain. Store leftovers loosely in the refrigerator for up to 3 days.
Notes
Chilling the pie is essential for the best texture.
Feel free to use store-bought blueberry pie filling for convenience.
This pie can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.