Blueberry Cream Cheese Pie : This Blueberry Cream Cheese Pie recipe is super easy and requires no baking. It’s rich and creamy with just the slightest hint of tartness in the center. And with the blueberries, it’s a nice balance between fruity tartness and creamy sweet. Looking for cream cheese desserts? This blueberry cream cheese pie recipe is a great place to start!
My husband loves blueberry cream cheese pie and every year at Christmas, it’s his one request.
Of course, the boys also have favorites for Christmas, but though their so-called favorites may vary a bit, my husband’s request is always the same.
Luckily, it’s one of the easiest pies I’ve ever made and it doesn’t even require baking–or maybe it’s just super easy for me because I’ve made them for over 20 years now-over and over-until I could probably make it while sleepwalking and in the dark.
I’ve known about my husband’s blueberry cream cheese pie love affair since we married, but after tweaking it a bit from a friend’s suggestion, I’ve created what my husband believes to be the perfect pie.
What’s the secret to a delicious blueberry cream cheese pie?
To me, it’s the banana-filled bottom. It takes your ordinary blueberry cream cheese pie to a whole new place!
By simply adding just a thin layer of banana to the bottom of the pie crust, you get a very different, and fabulous, flavor. The thin layer of banana helps to balance the tart flavor of the lemon and cream cheese filling. Plus, it gives it a comfort food quality, reminding me of those old-timey banana puddings the ladies served at church potlucks when I was a child.
Now, don’t worry. If you’re not much of a banana fan, it doesn’t taste much like banana at all. It’s the subtle texture that makes the difference. Rather than compete with the blueberries which is the star of any blueberry cream cheese pie, it enhances it. Just make sure to slice the banana thinly and cover the bottom of the pie.
I also like to use freshly squeezed lemon juice, too, for this one. I’ve used the bottled lemon juice when I didn’t have a lemon handy, but fresh is always better. So use the bottled juice if you need to, but the fresh lemon gives it just a bit more of the tart flavor you’re looking for. It’s not something I fret about, but I just like the real thing. If you’ve ever tasted that lemon concentrate stuff in that little plastic lemon shaped bottle, then you know what I’m talking about here. Fresh is always better.
Here’s a cream cheese filling tip, too. Make sure to allow enough time for your cream cheese to soften before trying to blend.
Then, take a little time to whisk the cream cheese a bit before adding the other ingredients, so you can easily create the creamy texture that makes this pie filling so great.
Blueberry Cream Cheese Pie
1 graham cracker crust
2 – 3 bananas
1 pkg. cream cheese (softened)
1 can condensed milk
1/3 cup lemon juice
1 tsp. vanilla
1 can blueberry pie filling
Thinly slice banana and place in the bottom of pie crust.
Whisk cream cheese until creamy, then add condensed milk, vanilla, and lemon juice.
Blend until smooth.
Pour over banana slices.
Chill in the refrigerator for about an hour.
Spread blueberry pie filling over the top before serving.
Other Recipes You May Enjoy
Here’s a copy of my blueberry cream cheese pie you can print for yourself. I hope your family enjoys it as much as we do.
- 1 graham cracker crust
- 2 - 3 bananas
- 1 pkg. cream cheese (softened)
- 1 can condensed milk
- 1/3 cup lemon juice
- 1 tsp. vanilla
- 1 can blueberry pie filling
- Thinly slice banana and place in the bottom of pie crust.
- Whisk cream cheese until creamy, then add condensed milk, vanilla, and lemon juice.
- Blend until smooth.
- Pour over banana slices.
- Chill in the refrigerator for about an hour.
- Spread blueberry pie filling over the top before serving.