Blueberry Cheesecake Pie and Crust

"This is a very yummy rich blueberry pie--nice presentation when you have guests. My daughter-in-law gave me the recipe years ago."
Blueberry Cheesecake Pie and Crust created by brew6482
Ready In:
1 pie


  • Pie Crust

  • 1 12 cups flour
  • 12 teaspoon salt
  • 1 12 tablespoons sugar
  • 12 cup oil
  • 2 tablespoons cold milk
  • Pie filling

  • 1 (8 ounce) package cream cheese
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla
  • 1 cup whipping cream, whipped
  • 1 (21 ounce) can blueberry pie filling (you can use canned wild blueberries instead of pie filling)


  • Preheat oven 400 degrees.
  • Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
  • Combine oil and milk in a cup.
  • Pour onto flour mixture; mix and form pie crust.
  • Poke crust with fork (holes).
  • Bake 12 to 15 minutes.
  • Pie Filling: Stir cream cheese to soften.
  • Add powdered sugar and vanilla; beat until smooth.
  • Fold whipped cream into cream cheese mixture.
  • Spoon filling into baked pastry shell.
  • Top with blueberry pie filling or blueberries.
  • Chill to set--enjoy.

Join The Conversation

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  1. brew6482
    Blueberry Cheesecake Pie and Crust Created by brew6482
  2. brew6482
    I've made this recipe over and over again and consistently have to make more than one at a time because it's gone in a flash. Been using this particular recipe for years and finally took some time to comment on it. WONDERFUL.
  3. lilsweetie
    I used my own pie crust recipe, so this rating is only for the filling. I found 1 cup of sugar too sweet so I cut it down to 3/4 cup (granulated, not icing sugar). It was perfect and didn't drown out the cheese flavor. This is also great even without the blueberry topping. Just dress it up with some fresh strawberries!
  4. Bluenoser
    Barb all i can say is outstanding---A great recipe and going on my list of favorites.
  5. Andre
    Sounds fantastic. I just printed out the recipe. I like the use of oil instead of shortening for the crust. I will be looking out for no fat cream cheese and whipped cream and I plan to use a cup of Splenda instead of sugar since the filling is not cooked anyway. Super photos too!



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