Blueberry Cream Cheese Pie

This blueberry cream cheese pie is best made ahead so the filling and topping can set and the pie slices neatly. The blueberry topping is jammy and sweet and you can make it with frozen blueberries, so this is a wonderful year-round dessert.

Ingredients

Blueberry Topping

• 2 teaspoons cornstarch
• 2 teaspoons lemon juice
• 2 and 1/4 cups (around 315g) fresh or frozen blueberries (do not thaw)
• 2 Tablespoons (25g) granulated sugar

Graham Cracker Crust

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted

Filling

• 1 cup (240ml) cold heavy cream
• 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• optional for topping: homemade whipped cream

Instructions

1. Make the blueberry topping first so it can cool: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Cook for 3 minutes stirring occasionally to help them thaw or break down some juices. Stir in the cornstarch mixture. Cook for 2 more minutes as the topping thickens and simmers, stirring