This blueberry cream cheese pie has a crust made of buttery digestive cookies, a mousse-like cheesecake filling, and fresh blueberries on top. Unlike cream pies with a pudding base, the filling is lighter. Instead, it is fluffy and sweet, similar to no-bake cheesecake. This is a delicious treat you can make any time of year because the blueberry topping is sweet and jammy and can be made with frozen blueberries.
Making it is really simple.
Given that it is served cold, it is very cooling on a hot day
This is now my go-to pie recipe because it can be modified to use a variety of other fruits and berries. If you'd like, you could also prepare a handmade graham cracker crust for it. It's the ideal dessert to bring to picnics or family get-togethers
Good news if you're baking pie in the summer: this blueberry cream pie replicates seasonal ingredients and is also light and energising.
Ingredients
Blueberry Topping
➤2 tsp cornstarch
➤2 tsp lemon juice
➤2 and 1/4 cups (around 430g) fresh or frozen blueberries (do not thaw)
➤2 tbsp (25g) granulated sugar
Digestive Biscuits Crust
➤200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits)
➤1/3 cup (65g) sugar
➤6 Tablespoons (85g) unsalted butter, melted
Filling
➤1 cup (240ml) cold heavy cream
➤12 ounces (340g) block cream cheese, softened to room temperature
➤3/4 cup (90g) icing sugar.
➤1 teaspoon pure vanilla extract
➤1 teaspoon lemon juice
➤Whipped cream (for topping; optional)
Method:
➤To allow the blueberry topping to cool, prepare it first: In a small bowl, whisk together the cornstarch and lemon juice with a fork until the cornstarch is dissolved. Place aside. In a small saucepan over medium heat, heat the blueberries and sugar together. Cook for 3 minutes, stirring regularly, to defrost or break down any fluids. Combine the cornstarch mixture. Cook for 2 minutes more, stirring occasionally, until the topping thickens and simmers. Remove from the heat and set aside to cool down. (It must be cooled down completely)
➤Preheat the oven at 350°F
➤Make the crust: Using digestive biscuits as a base, grind them into fine crumbs in a food processor or blender. Combine the digestive biscuits crumbs, sugar, and melted butter in a medium bowl. Add vanilla and stir well. It will be thick, grainy, and sand-like in texture. Any substantial pieces should be broken up or smashed. Place the mixture in a 9-inch, non-greased pie pan. To make a tight crust, use your hand to press the crumbs into the pan's bottom and up its sides. Attempting to pack down firmly will result in the crust becoming overly hard. The ingredients should be patted down until it stops crumbling or being crumby. Bake the crust in a preheated oven for 15 minutes. After baking, take the crust out from the oven and let it cool completely.
➤To make the filling, whisk the cold heavy cream into stiff peaks. Put aside. Beat the cream cheese in a mixing bowl until it is smooth and creamy. Mix in the sugar, vanilla essence, and lemon juice. Make sure there are no noticeable cream cheese lumps. If there are lumps, continue whisking until smooth. Fold the whipped cream into the cream cheese mixture until well-combined. You don't want to completely deflate the whipped cream, so combine slowly.
➤Spread the filling into the slightly chilled crust to assemble the layers. The top should be smoothed down with a spatula. On top, evenly distribute the chilled blueberry filling.
➤Refrigerate for at least 8 hours and up to 2 days. Cover with plastic wrap or aluminium foil. The pie will set up more nicely the longer it is chilled. The pie might be frozen for three months. Before serving, let it defrost in the fridge.
➤Right before or a few hours before serving, feel free to top the pie with whipped cream (keep pie refrigerated after adding whipped cream).
Note:
➤Other fruits toppings: You could use cherry quarters in place of the blueberries in this recipe. I advise adding an extra 1/2 teaspoon of cornstarch if you're using cherries. I advise avoiding raspberries and blackberries unless you make a mixed berry topping with them, blueberries, and strawberries because they tend to get a little too juicy.
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