Blueberry Crumb Cheesecake Pie

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This Blueberry Crumb Cheesecake Pie is made with a layer of cheesecake, blueberry pie filling and crumb topping! It’s a fun combination of cheesecake and pie that’s great for summer!

Why You’ll Love Blueberry Crumb Cheesecake Pie

After making an Apple Crumb Cheesecake Pie for the fall, I knew I needed something equally spectacular for the summer, and that’s how this Blueberry Crumb Cheesecake Pie was born. One of my favorite things about summer is all the blueberries – bring ’em on! This blueberry pie is so darn good, and I can’t wait to tell you more about it!

• Homemade blueberry pie filling. The signature flavor of this pie comes from homemade blueberry filling made from fresh berries. The filling is cooked over the stove with some sugar and cornstarch to thicken it up. Don’t be afraid to make your own pie filling. It’s not hard to do, and I guarantee you’ll want a spoon on hand to sneak a few bites!
• Easy to make. Although this pie has a few layers, it’s actually very easy make. First of all, you’ll start with a refrigerated pie crust (a nice time-saver)! Then you’ll prep a simple cheesecake layer and an equally simple crumb topping to sandwich the vibrant blueberry pie filling.
• Great flavor and texture. I LOVE the interplay of flavors and textures in this pie. You’ve got a flaky, buttery crust, creamy cheesecake, sweet-tart berries and a crisp crumbly topping. Each bite has a symphony of flavors and textures. It’s so dreamy!
• Refreshing. Finally, this pie is served chilled and tastes fantastic with a scoop of ice cream on top. It’s pure refreshment and really helps to beat the summer heat. It’s a great treat for a BBQ, the 4th of July or just recovering from a day at the pool.

Are you drooling yet?! This blueberry pie was a big hit at our house with family and friends; it nearly caused a fight for the last piece! (Now that’s some good pie!) To prevent any family fights at your house, you might want to have a few pies on hand. I’d recommend of few summer favorites like my No Bake Neapolitan Cheesecake Pie, No Bake Strawberry Lemon Cookie Pie, Monster Cookie Cheesecake Pie or Chocolate Cherry Ice Cream Pie!

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What You’ll Need For Blueberry Crumb Cheesecake Pie

Are you ready to get started?! Here are a few ingredient tips to keep in mind. Check out the recipe card toward the bottom of this post for the full ingredient amounts.

Blueberry Pie Filling

• Sugar – You’ll need regular granulated sugar to sweeten and thicken the blueberry filling.
• Cornstarch – To thicken the filling.
• Salt – For flavor enhancement.
• Water – To get the right consistency for the blueberry pie filling.
• Blueberries – I really love the flavor of fresh blueberries for the pie. However, you could also use frozen berries if you’d prefer.

Cheesecake Pie

• Refrigerated pie crust – I used a refrigerated pie crust to save time and make the process of finishing the pie faster. You could also make a homemade crust if you prefer.
• Cream cheese – You’ll want to use room temperature full-fat cream cheese. Make sure its brick-style and not the whipped variety of cream cheese.
• Sugar – For sweetness.
• Egg – Use a large egg (not medium or extra large), and allow it to come to room temperature before adding it to the cheesecake mixture. The egg adds richness to the cheesecake and helps with stability.

Crumb Topping

• Flour – All-purpose flour creates the base of the crumb topping.
• Quick oats – I used quick cooking oats because they have a lighter texture and absorb the butter more easily than old fashioned oats.
• Brown sugar – For sweetness. Pack it lightly into the measuring spoon or cup to get an accurate amount.
• Ground cinnamon – For warm flavor.
• Butter – I used unsalted butter but, you could also use regular salted butter. Once melted, the butter helps to bind the crumb ingredients together.

How to Make Blueberry Crumb Cheesecake Pie

Ready for a quick overview of how to make this pie? Here’s a snapshot of what you’ll need to know. Check the recipe card below for comprehensive directions.

To Make the Blueberry Filling

• Dissolve sugar, cornstarch and salt over heat: Stir together the sugar, cornstarch and salt in a large saucepan. Whisk in the water until everything has dissolved, over medium-low heat.
• Bring to boil, then simmer: Bring the mixture to a boil over medium-high heat, stirring regularly. Reduce the heat slightly and simmer for 2 minutes.
• Add blueberries: Add the blueberries and increase the heat to medium-high, allowing the blueberries to release their juices.
• Thicken: Continue heating and stirring, allowing the mixture to boil a little and thicken for about 8-10 minutes. Remove pan from heat and let mixture cool.
• Refrigerate: Refrigerate filling in an airtight container for 4-6 hours to thicken. (Can be stored in the refrigerator for up to 2 weeks.)

To Make the Cheesecake Pie with Crumb Topping

• Prepare to bake: Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
• Cover pan with crust: Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.
• Beat cream cheese: To make the cheesecake layer, beat the cream cheese until creamy.
• Add sugar: Add the sugar and beat the mixture until smooth.
• Add egg and beat: Add the egg and beat until full incorporated. Do not overbeat the batter.
• Spread filling over crust: Spread the cheesecake batter in the prepared pie crust.
• Cover gently with blueberry filling: Gently spoon the blueberry filling on top of the cheesecake batter.
• Mix crumb topping: For the crumb topping, mix together the crumb topping ingredients.
• Cover pie with crumb topping: Sprinkle the mixture evenly over the blueberry filling.
• Bake: Bake the cheesecake pie for 40 minutes.
• Cool: Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
• Serve: Serve with vanilla ice cream and a sprinkle of cinnamon, if desired.

Tips for Success

To make the blueberry pie, use these simple suggestions to guide you. Make sure to give them a read!

• Make the blueberry filling first. You’ll want to make the blueberry pie filling first because it needs some time to cool and set before you can use it in the pie.
• What if I don’t have fresh blueberries: If you don’t have fresh berries, using frozen berries will be fine. Thaw them first and pat them dry so you don’t add extra moisture. Everything else will stay the same. Or, if you’re really crunched for time, use a can of pre-made blueberry pie filling.
• Use room temperature cream cheese and an egg. To avoid lumps and over-mixing the cheesecake filling, make sure to allow the cream cheese and egg time to warm to room temperature. You’ll find they’re much easier to blend!
• Spoon the blueberry filling on top gently. To get a nice even layer of filling, you’ll want to spoon small scoops over the top of the pie and then gently smooth them together. If you try to dump all of the filling on top at the same time, it will disturb the cheesecake layer beneath it.
• Don’t overbake the pie. The pie will still have a little jiggle to it when it’s done baking. Don’t give in to the temptation to cook it longer when you see that jiggle. The pie will naturally firm up as it cools.

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