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Cream Cheese Blueberry Pie Recipe

Cream Cheese Blueberry Pie Recipe

”Yum!” exclaimed our tasting panel over this delectable treat submitted by Lisieux Bauman of Cheektowaga, New York.
TOTAL TIME: Prep: 20 min. + cooling YIELD:6-8 servings


  • 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


  • 1. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
  • 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. Yield: 6-8 servings.

Nutritional Facts

1 slice: 337 calories, 15g fat (8g saturated fat), 31mg cholesterol, 146mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 3g protein

Reviews for Cream Cheese Blueberry Pie

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Reviewed Aug. 5, 2015

"I made this pie for a ladies luncheon and everyone loved it. I have always baked the standard two-crust berry pie and this recipe now tops the list of summer favorites."

Reviewed Aug. 4, 2015

"5 stars for this delicious pie! Got lots of raves & "yum"s. I doubled the cream cheese (light) but not the powdered sugar. Also used whipped topping instead of whipping cream. I threw in some raw berries to the cooled berry mixture, too. Nummy!"

Reviewed Jul. 5, 2015

"I won first place in a pie contest with this recipe."

Reviewed Feb. 4, 2015

"good but really rich"

Reviewed Sep. 1, 2014

"I used low fat cream cheese, 1 cup lite cool whip instead of whipping cream, Stevia instead of sugar, reduced cornstarch to 1 1/2 tabs. and added 1 tea. of vanilla paste to the cream cheese mixture. Lower in fat & calories and still tastes great!"

Reviewed Aug. 31, 2014

"Wow, what a delicious pie and pretty to look at. I did not have whipping cream on-hand and used 1/2 cup of sour cream, it was fabulous."

Reviewed Jul. 31, 2014

"Easy and delicious. People love it."

Reviewed Apr. 21, 2014

"A taste pie, but not anything that I would write to mother about."

Reviewed Mar. 6, 2014

"Super easy to make and delicious. I also double the cream cheese layer. The last time I made it I used an oatmeal pie crust. Yum!"

Reviewed Aug. 17, 2013

"This was very good! I accidentally left out the whipping cream and it still turned out nice. I love graham cracker crust so I used that instead. And instead of the lemon juice I did the zest like someone previously suggested."

Reviewed May. 18, 2013

"OH! I also doubled the cream cheese filling and it was just the right amount."

Reviewed May. 18, 2013

"Good easy recipe. I would do a few things differently next. One would be to reduce the cornstarch. It came out too thick and syrupy for my liking. More like a blueberry pie filling rather than a topping. I'm thinking 2 tablespoons of cornstarch tops. Also, I might replace the lemon juice with lemon zest and add it to the cream cheese mixture instead. The topping is REALLY sweet. And since sugar is being added to the cream cheese, I might reduce the sugar in the topping next time too and leave half of the blueberries out to mix in at the end to result in a more light and fresh blueberry topping. Overall a good recipe but will tweak next time to accommodate my personal preference."

Reviewed May. 16, 2013

"I made this recipe as a gift and was asked for the recipe. I am seventeen years old and I have been cooking for several years...that's the first time that anyone has asked me for my recipe and I was so flattered! Also very versatile; I forgot the lemon juice the second time and it still came out great. Thank you, Taste of Home!!"

Reviewed Aug. 8, 2012

"Delicious and easy to make."

Reviewed Mar. 14, 2012

"This is perfect just as written. Thank you."

Reviewed Jul. 21, 2011

"It won!"

Reviewed Jun. 17, 2011

"I just realized...I made this last year too and it was a hit but I never whipped the whip cream! I am making it again now for a church contest and realized this. It turned out really good with out whipping it..more firm. Oops. I feel like an idiot, I always follow recipes so closely..oh well, if it doesn't win it doesn't win! lol"

Reviewed Feb. 25, 2011

"Not only do I love this recipe, but I have friends who beg me to bring this along with me! The recipe usually makes enough for me to make 2 pies, so I bring an extra along for them to keep! (I should clarify that I only put a thin layer of the cream cheese mixture on the bottom of the pie)


Reviewed Aug. 12, 2010

"Excellent!!! The only change I made was using Clear Gel Pie Enhancer instead of corn starch for thickening. It gives the blueberries a nice dark color and shine without a cloudy appearance. This is a wonderful recipe, and, so easy !!"

Reviewed Aug. 4, 2010

"Very good. I should have used a deep dish crust, especially if you do double the cream cheese filling. I will make it again!"

Reviewed Jul. 27, 2010

"very good, I also doubled the cream cheese part, but next time I am going to tweak the cream cheese part a bit, I'd like the filling to be more firm, less fluffy. still very good flavor, everyone wanted the recipe!"

Reviewed Jul. 9, 2010

"I agree with the previous review and double the cream cheese filling part! I may even triple it next time. It was very yummy!!1"

Reviewed Jun. 19, 2010

"very good and easy, except I used cool whip instead of whip cream to make it lite, just as good."

Reviewed Jun. 23, 2009

"Very good. I double the cream cheese mixture to make it even better."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.