Best Blueberry Cream Cheese Pie Recipes

CREAM CHEESE BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

BLUEBERRY AND BANANA CREAM CHEESE PIE

Steps:

• Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
• Slice bananas into cooled crusts.
• Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
• Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

BLUEBERRY CREAM CHEESE PIE

Steps:

• Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
• Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
• Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.

SWEET BLUEBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
• Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
• Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
• Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.

QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
• 2. Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
• 3. With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
• 4. After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
• 5. Top slices of pie with Cool Whip when ready to serve.

LEMON CREAM CHEESE-BLUEBERRY PIE YUMMY!!

Steps:

• 1. Heat oven to 450 degrees. Bake pie crust as directed.(You can also use a graham cracker crust shell) In a small bowl, beat cream cheese with electric mixer on medium speed til til fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese, beat until smooth. Spread cream cheese pudding mixture in shell. Refrigerate 1 hour. Spread blueberry pie filling on cooled pie then top with whipped topping. Garnish with thin lemon wedges on top.

CHERRY/BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
• 2. Pour into graham cracker crust and chill. Top with pie filling.
• 3. For pie crust: combine ingredients and blend with a fork. Press into 9" pie plate and either a) bake at 375 degrees for 8 minutes, then cool; or b) chill in refrigerator for 30 minutes for using.
• 4. You can use a prepared graham cracker crust but nothing tastes as good as making the crust yourself, especially if you're doubling the recipe and making it in a 9x13" dish.

FRESH BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Beat the whipping cream and 1 tablespoon of sugar until stiff peaks form. Set aside for a moment. In a large bowl mix together the rest of the sugar, cream cheese and vanilla extract. When everything is well combined and the cream cheese is smooth and creamy, carefully fold in the whipping cream. Next gently fold in the blueberries. Pour the filling into a prepared pie shell and chill for at least 2 hours to allow the pie to firm up. Serve pie as is or top with more whipped topping.

BLUEBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving.
• Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.

BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. With an electric mixer at high speed, mix the cream cheese, lemon juice and the sweetened condensed milk until smooth and creamy. Turn off the mixer then add the vanilla extract. Mix at low speed until completely incorporated. Pour into the graham cracker pie crust then refrigerate for 3 hours.
• 2. After 3 hours, remove the pie from the refrigerator, top with the blueberries and serve.

MOM'S BLUEBERRY CREAM CHEESE PIE

Steps:

• For crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool For the filling: Beat together cream cheese, powdered sugar and vanilla until smooth. Fold in whipped cream. fill pie shell with filling then spoon on blueberry mixture at end. Filling Cook all together until thickens. Cool and spoon over mixture.

BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Blend together cream cheese, sugar, vanilla and nutmeg.
• 2. Spread evenly into crust; set aside.
• 3. Combine pie filling and lemon juice; spoon over cream cheese mixture.( Berry Medley Pie Filling was used for all the photos for this pie.)
• 4. Chill at least 2 hours until ready to serve.

BLUEBERRY CREAM CHEESE PIE

Steps:

• In medium-sized mixing bowl, beat cream cheese until well softened.
• Add sugar, vanilla and lemon extract and mix well.
• Fold in Cool Whip.
• Pour mixture into prepared crust and spread evenly.
• Top with blueberry pie filling and refrigerate until ready to serve.

BLUEBERRY CREAM CHEESE PIE RECIPE

Steps:

• It is best to start with making your filling because it has to be cooled to room temperature before being used to fill the pie. For the Blueberry Filling In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. Whisk together the flour, sugar, brown sugar, cinnamon and nutmeg. In a large saucepan, bring the blueberries, lemon zest and lemon juice to a gentle boil. Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened. Remove from heat and stir in the 3 tbsp butter. Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy. Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together 1 large egg yolk & 1 to 2 tbsp water Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape. If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the blueberry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash. Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes. Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving. To prepare the pastry Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 - 30 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge. Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.

BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. first mix cream cheese and powdered sugar together. mix well. last mix whipped cream making sure its all incorporated. pour in graham cracker crust. before you top the pie mix the salt in the blueberry pie filling, then u top with pie filling. refrigerate atleast 2 to 3 hrs until firm. thats it all done. just to let everyone know i missed a step so i came back to edit. sorry everyone.

CREAM CHEESE BLUEBERRY PIE

Steps:

• 1. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. ( I have also used cool whip instead of (whipping cream, whipped) it turned out fine.
• 2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.