Blueberry Cream Cheese Pie
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.
Perhaps it’s because pies are often quite challenging 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 I’ve ever had. 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 that 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
Ingredients
Crust:
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (100 grams) unrefined sugar or granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
- 1 cup + 2 tablespoons (140 grams) whole wheat pastry flour
Filling:
- 8 ounces (225 grams) full-fat cream cheese
- 1/2 cup (118 ml) plain Greek yogurt
- 1/4 cup (50 grams) unrefined sugar or granulated sugar
- 1 large egg 50 grams, out of shell
- 2 teaspoons vanilla extract
- 2 lemon zest
- pinch salt
- 3 cups (450 grams) blueberries fresh or frozen (do not thaw if using frozen!)
- 2 tablespoons cornstarch
- 3 tablespoons unrefined sugar or granulated sugar
- 1 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F (176 degrees C).
- In a medium bowl, cream the butter and sugar together until light and fluffy.1/2 cup (113 grams) unsalted butter, 1/2 cup (100 grams) unrefined sugar
- 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.1 teaspoon vanilla, 1 tablespoon lemon zest, 1/8 teaspoon salt, 1 cup + 2 tablespoons (140 grams) whole wheat pastry 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.8 ounces (225 grams) full-fat cream cheese
- Add the Greek yogurt, sugar, egg, vanilla, lemon zest, salt and beat until very well combined. Set this aside.1/2 cup (118 ml) plain Greek yogurt, 1/4 cup (50 grams) unrefined sugar, 1 large egg, 2 teaspoons vanilla extract, 2 lemon zest, pinch salt
- In a large bowl, very carefully combine the blueberries, cornstarch, sugar, and lemon juice.*3 cups (450 grams) blueberries, 2 tablespoons cornstarch, 3 tablespoons unrefined sugar, 1 tablespoon 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- 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.
I bet it would! Wish I still had some to give you. :)
I made your blueberry cream cheese wholegrain pie for Girls’ Night In yesterday. It was a huge success! Your recipe went home with several people. I guessed at the oven temp (375) and my crust was almost too done but so tasty nobody cared. Thank you for a great dessert that I can call health food . . .
I am trying the chocolate zucchini cookies next.
Oh, that’s awesome! I’m so happy to hear that you and the other girls enjoyed the pie. And you totally made me day with saying that you sent the recipe home with the others! I hope you’ll enjoy the cookies and thanks for the feedback and rating. :)
I am not a huge fan of regular pie crust either, so I am definitely going to have to try this one!
I hope you do! It’s SO good. :D
I tried this cheescake and it is truely delicious! It didn’t survive 24 hours – my husband and me only eating… :D
Haha. Yay! So happy that the two of you liked it! And yeah, we had the same problem. It lasted about 36 hours among the two of us but we had to work SO hard to make it last! Thanks a bunch for the feedback and rating. :)
I’m probably blind, but what temp do you bake the crust/pie at?
Whoops. :( Sorry, Jennifer! Fixed it. 350F. And sorry for the slow reply. Dumb time zone differences!
I have not had dinner yet and I SO want a slice of this cheesecake! Looks AMAZING!
Thank you! And it’s a totally acceptable substitute. ;)
Yes! Pies are so much better than cakes! It’s true. :D
This looks fabulous, Erin! *Crushing* on that sugar cookie crust.
Yay! Someone who agrees. :D
Yummy! The crust sounds delicious, I must give it a try. I like how the cream cheese filling is healthier too :D
Thanks, Ada! I hope you’ll like the crust. So yummy! :)
I gotta have that crust. This pie looks so good!
Thanks, Jennie! And yeah you do. So yummy. :)
This is seriously making my mouth water, I’d definitely be fighting over the last piece!!
Hehe. It was so worth a little fight. ;)
What a gorgeous looking cheesecake! That soft and creamy centre, studded with glistening blueberries… I reckon you could call it art. In fact, I’m going to! Love the fact that you’ve gone wholegrain also. That justifies a slice for breakfast, methinks… wholegrains, fruit, yoghurt!! Definitely! x
Oh wow. You have a way with words! I wish you could write my posts for me. :) Thanks for your very nice comment!
What a fun twist on a traditional pie! I love the big, whole berries on top – so gorgeous! And if it tastes like cheesecake, well, sign me up :)
Thanks! :) And yeah… whole berries = less work! :D
Oh wow, that is one mouthwatering blueberry pie! Love that it’s whole grain, too! Stunning recipe, Erin.
Thank you, Georgia! You’re very generous with the adjectives today. Love it! :)
I have never been a fan of pie crusts either. I always eat he filling and usually never the pie crust. But I would be totally down with a sugar cookie with some fancy filling :)
Same here! That stuff is not even very yummy and it’s just wasted calories. And fancy filling! I like that. Totally going to use that in a future post.
I want to try this the best crust ever :)
We’ll have to make it again then! :)
This pie looks so good, love the blueberry and cream cheese combo – yum!
Thanks, Laura! :)
Look at that creamy filling – looks so delicious! Funny I just posted a recipe with my “alternative” to cream cheese filling. :)
Ooh, I’ll have to go check it out! :)
I LOVE Cheesecake and if this is really even better then sign me UP! I pinned and hoping to make asap :)
It *really* is. I swear. :) Thanks for pinning! I hope you’ll enjoy it. :)
I’ve never been a fan of pie crusts, but this one sounds good! I also like the idea of a gooey cheesecake. I’m totally on board with this!
Yay! I love how we’re all on board with this one. Gooey is always better, right? ;)
Loving that cookie crust…and this whole pie. Delicious!
Thanks, Katrina! :)