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Cream Cheese Blueberry Pie

 Cream Cheese Blueberry Pie
”Yum!” exclaimed our tasting panel over this delectable treat submitted by Lisieux Bauman of Cheektowaga, New York.
6-8 ServingsPrep: 20 min. + cooling


  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • Pastry for single-crust pie (9 inches), baked
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries


  • 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 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. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 337 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 146 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Cream Cheese Blueberry Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.