Lemon-Blueberry Cheesecake Pie


lemon-blueberry cheesecake pie

Lemon and blueberry pair beautifully together. The sweetness of the blueberries and the tart lemon is so refreshing.  Easter is coming soon.  With all the activity that this holiday brings, this pie would be so simple to prepare. It could easily be  pulled together the day before. This pie is practically no-bake, which is perfect for busy holidays.

Here are my Notes

1)I used chopped walnuts in my pie, because that was all I had, but I think pecans would be even better. As always, the nuts are optional.

2)To make this pie no-bake,  simply place the crust in the fridge for one hour to chill.

3)If you really want to make this pie super easy, you can use a can of blueberry pie filling.  However, I would highly recommend making this blueberry pie filling, IT IS SO GOOD!

4)I used frozen blueberries, but fresh is fine too. Use whatever is available to you.

Lemon-Blueberry Cheesecake Pie

This recipe was adapted from HERE

Yields: 10 servings

Prep Time: 20 minutes


1 1/2 cups graham cracker crumbs

6 Tablespoons butter, melted

1/4 cup sugar

pinch of salt

1/2 cup chopped nuts

1 (8 oz.) package cream cheese, softened

1 (14oz.) can sweetened condensed milk

1/4 cup powdered sugar

1 (3.4oz.) box instant lemon pudding mix

zest of one lemon

1/4 cup bottled lemon juice

2 cups frozen blueberries

1/4 cup + 2 Tablespoons sugar

1 1/2 Tablespoons cornstarch

1 1/2 Tablespoons water

zest of half a lemon

a pinch of cinnamon

a pinch of nutmeg

1 tablespoon butter


First prepare the crust: combine graham cracker crumbs, sugar, and melted butter (I add a big pinch of salt) in a medium mixing bowl with a spatula. Press mixture into a lightly greased 9-inch pie plate. If baking, bake crust in a preheated oven at 350 degrees for 7 minutes. Cool baked crust for at least 30minutes.  If your doing the no-bake version chill crust for 1 hour.

Now prepare the lemon cheesecake: combine cream cheese, condensed milk, and powdered sugar in a large mixing bowl. Using a hand-held mixer, mix on medium speed for about 2 minutes or until smooth. Add pudding mix, lemon zest, and lemon juice, mix until well blended.

Next prepare the blueberry pie filling: combine 1/2 cup of the blueberries and sugar in a saucepan. Simmer on low until sugar is melted and mixture is very thin, this will take about 5 minutes. Combine cornstarch and water together in small bowl, add to pan with blueberries. Cook over medium heat until mixture comes to a full bowl and is thick. Pour hot mixture into a bowl to cool. Mix in remaining blueberries,  lemon zest, cinnamon, nutmeg, and butter. Let mixture cool completely.

To Assemble

Sprinkle chopped nuts on top of cooled crust. Then spoon lemon cheesecake mixture over top and spread evenly.  Next pour cooled blueberry pie filling oven top to cover the lemon cheesecake. Chill for a least one hour before serving. Enjoy !









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