Fresh blueberry cheesecake pie with homemade crust written by: CisseS Summer is fast approaching and that means lots of good and healthy fruits and berries come in season, including blueberries.
And there’s nothing better than a good blueberry pie, during summer when blueberries come in season we have to take an advantage of it, there are thousands of healthy recipes with blueberries, you can easily make healthy breakfast blueberry muffins, smoothies and cakes.
This pie has a delicious creamy cream cheese filling that will make your mouth water like the Niagara Falls.
This recipe is also very healthy, so you don’t have to feel too bad for going back for a second piece.
Making a good pie that the whole family can enjoy is something we all want and to be able to serve them something that’s not only delicious but also healthy is just like a cherry on top, or should I say blueberry.
Or maybe you want to impress your friends at a barbecue, and what impresses more than a delicious blueberry pie with cheesecake filling? This recipe is so simple and easy to make, but everyone will think it took you hours of hard work. The only thing in this recipe that takes time is when the filling needs to set, the rest is easy and quick.
This delicious pie has a graham cracker and nut crust, crispy and golden, the graham crackers adds a very nice taste and the nuts adds that delicious crispy texture.
It is also a healthier choice from the normal crust which usually is made with lots of butter. It’s also much easier to make, you don’t have to knead a dough and then roll it out and then carefully pick it up only to have it break and crumble to pieces and then having to start the whole rolling process over again.
This filling is like the cherry cream cheese filling we have all made before, but with blueberries, this will take your tastebuds on a trip to the moon and back! The lemon juice will help balance the sweetness and give it that freshness the filling needs.
The filling is also so simple to make, if you have a stand mixer this will only take you a few minutes. You just have to combine all the ingredients in the mixer and mix it on high speed, if you don’t have a stand mixer, you can easily use a hand mixer or even a whisk, the whisk will take a bit longer but it can still easily get the job done.
After pouring it on the cooled crust it’s important to let it set in the fridge for at least 3 hours before pouring the topping over it, if the filling hasn’t set fully it will be difficult to cut and it will make a mess.
Now, something every pie needs, a glorious topping, and what is better than blueberry? This recipe makes a delicious thick blueberry topping with a touch of cinnamon and lemon juice.
This is also very easy to make, fresh blueberries combined with water, cinnamon, nutmeg, sugar and cornstarch let it boil while stirring constantly until it thickens, then pour in the lemon juice and let it cool, very simple. If you don’t have fresh blueberries you can easily make it with frozen blueberries instead. If you don’t like blueberries or maybe you can’t get any, you can easily make this pie with other berries such as strawberries, raspberries or cherries, or maybe blackberries. You can even make a berry mix if you’d like. The recipe is the same, you can make it by any berry you like.
Nutty graham cracker crust: 1 cup graham cracker crumbs1/2 cup old-fashioned rolled oats, or quick-cooking oats1/2 cup ground walnuts, or nuts of your choice2 tbsp brown sugar1/2 cup margarine or butter, or 8 tbsp melted
Cream cheese filling:1 package cream cheese, 8 ounce softened1 can sweetened condensed milk, 14 ounce (not evaporated milk)1/3 cup lemon juice1 tsp vanilla extract
Fresh blueberry topping:2 cups fresh blueberries, could use frozen1/2 cup of sugar1 tbsp cornstarch 1/4 tsp cinnamon1/4 tsp nutmeg1/2 cup of water1 tbsp lemon juice
For the nutty graham crust: Crush the graham crackers in either a food processor or simply put them in a sealed bag and crush them with a rolling pin. Then combine all ingredients and press into a 8×8 inch baking pan that has been sprayed lightly to prevent the crust from sticking. Bake the crust in a preheated oven at 350 degrees for 10-12 minutes. Remove from oven and let it cool.
The cream cheese filling:Combine all ingredients in a mixer and mix on high speed for 3 or 4 minutes, when it’s well combined pour it over the cooled crust. Then refrigerate for 3 hours.
Fresh blueberry topping: Combine all the ingredients, except lemon juice, in a deep pan. Bring to boil while stirring constantly so it won’t burn. Cook it for 2 minutes or until it thickens. Remove it from the stove and stir in the lemon juice and let it cool. When the topping is cooled and the cream cheese filling has been refrigerated for 3 hours, pour the topping on top, cut, serve, enjoy! This delicious pie makes about 10-12 servings.Keep the pie refrigerated.