Blueberry Cheesecake Pie

  • Prep Time: 10 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 8
  • About This Recipe

    “This is an adopted recipe. I will post an intro after I make it.”


  • 1graham cracker pie crust
  • 1 (8ounce) packages cream cheese, softened
  • 1/2 cupsugar
  • 2eggs, beaten
  • 1 (21ounce) cans blueberry pie filling
  • 1 (8ounce) containers frozen non-dairy whipped topping, thawed
  • Directions

  • Preheat oven to 325°F. Combine cream cheese, sugar and eggs in a small bowl. Beat until fluffy.
  • Place crust on baking sheet. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven.
  • Cool. Spread blueberry filling on top. Garnish with whipped topping. Chill 3 hours.
  • Reviews

  • “My boyfriend went on and on about this one!I’m not much into blueberries, but I really liked it too!It was so easy and he doesn’t even know!”

  • “Yummy and easy to make.Maybe next time I’ll only use half the can of blueberries tho.It did seem to overpower the cheesecake taste.My kids loved it.”

  • “I made two versions of this for the 4th of July. I made one with sugar and one with splenda because my son has diabetes. Using splenda made this a low carb desert when eaten without the blueberry pie filling. At least three times after lunch my son said “Mom, did I tell you how good that cheescake was?” Everyone else loved it too and commented on how creamy it was. “