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!

Overhead view of a Blueberry Crumb Cheesecake Pie.
Read more: Blueberry Crumb Cheesecake Pie

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.
A slice of Cheesecake Pie on a white plate.

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.
Blueberry Crumb Cheesecake Pie with slice missing.

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.
A slice of Blueberry Crumb Cheesecake Pie with ice cream on top on a white plate.

More Blueberry Dessert Recipes

If you love blueberry desserts, check out these recipe ideas to keep you satisfied all summer long!

A slice of Blueberry Crumb Cheesecake Pie on a white plate with a bite removed.

Watch How To Make It

Read transcript

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slice of Blueberry Crumb Cheesecake Pie
Recipe

Blueberry Crumb Cheesecake Pie

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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!


Ingredients

Blueberry Filling

  • 1/2 cup (104g) sugar
  • 4 tbsp cornstarch
  • 1/4 tsp salt
  • 3 tbsp water
  • 4 1/2 cups (625g) blueberries

Cheesecake

  • Refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 large egg

Crumb Topping

  • 6 tbsp (48g) all purpose flour
  • 6 tbsp (33g) quick cooking oats
  • 6 tbsp (84g) brown sugar, packed
  • 3/4 tsp ground cinnamon
  • 3 tbsp (42g) unsalted butter, melted

Instructions

To Make the Blueberry Filling

  1. Stir together the sugar, cornstarch and salt in a large saucepan. Whisk in the water until everything has dissolved, over medium-low heat.
  2. Bring the mixture to a boil over medium-high heat, stirring regularly. Reduce the heat slightly and simmer for 2 minutes.
  3. Add the blueberries and increase the heat to medium-high, allowing the blueberries to release their juices. 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.
  4. Refrigerate filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.

To Make the Cheesecake Pie with Crumb Topping

  1. Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
  2. 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.
  3. To make the cheesecake layer, beat the cream cheese until creamy.
  4. Add the sugar and beat the mixture until smooth.
  5. Add the egg and beat until full incorporated. Do not overbeat the batter.
  6. Spread the cheesecake batter in the prepared pie crust.
  7. Gently spoon the blueberry filling on top of the cheesecake batter.
  8. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the blueberry filling.
  9. Bake the cheesecake pie for 40 minutes.
  10. 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.
  11. Serve with vanilla ice cream and a sprinkle of cinnamon, if desired.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 253
  • Sugar: 22.2 g
  • Sodium: 174.5 mg
  • Fat: 9.7 g
  • Carbohydrates: 39.5 g
  • Protein: 3.3 g
  • Cholesterol: 28.6 mg

Categories

Enjoy!

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29 Comments
  1. Jacqui Wilmer

    I made this last summer and it was soooo yummy! I was wondering if I could assemble the pie and then leave it in the fridge over night before baking when we have company over. Any thoughts?

  2. Aureline Hedgepeth

    Can I use frozen blueberries? Will I use same ingredients with same measurements for the pie filling?

    1. Lindsay

      Frozen should be fine, but I’d probably thaw them and pat them dry first, so that you don’t add extra moisture. And everything else should stay the same.

  3. Donna Badome

    Awesome recipe, Lindsay. It was easy, delicious, and a huge hit with the family. I made it at least 3 times since Thanksgiving. LOL It’s that good. The third time I cut out some various shaped leaves and decorated around the perimeter before baking. Have to use the metal ring to prevent burning them. Anyways, thank you for sharing this delicious recipe. Stay well.






  4. Ema

    Hi. Love this recipe! Can I know what type of sugar did you use for the blueberries fillings and cheese? Granulated sugar or castor?

  5. Saf

    Hi. I made this a few weeks back n was yummy! However, I think I would double the cheese layer next time. I was wondering if you had experimented and knew how long to keep the cheesecake in? Also, if it would burn the bottom or top layers if we prolonged the cooking time..would it help if I foiled it?

    1. Lindsay

      I haven’t tried it, so I’m not really sure. I might try adding 15-20 minutes to the bake time to start and then go from there. You can cover it in foil if it starts to brown too much.

  6. Kitty Maas

    Hi Lubdsay,
    I’ve just gotten done making the blueberry portion – and mine went to THICK with 3.5 more minutes to go out of the 8-10. I think the heat was a bit too high for the pan I was using. Should I have continued cooking so that more juices would have been released? I was concerned because I wasn’t able to get through to the bottom of the pan completely with my spatula, and was afraid that would burn and color the flavor of the whole batch. Any thoughts? Thanks! Kitty

  7. SophieEV

    When I read the title I knew I had to try this pie, and I made it yesterday and it was delicious!!! For some reason I forgot to grease the pan, so it was messy to serve, but it was okay because I didn’t make it for any occasion, I just really wanted to eat that pie! Your recipes never disappoint!

  8. Julie G

    This pie has my name all over it!  Cheesecake + pie is the best of both worlds!  Definitely making this and the apple one soon. 

    I’m so glad to hear about the kindness of strangers toward your family. The news is filled with so many bad things. The fact that others are taking a strangers situation  into consideration (whether they have it right or are totally mistaken) is so good to hear.   If we all just do one random act of kindness each day, imagine the happiness you can bring someone who may be struggling. 

    Thank you Lindsay!!

      1. Julie G

        I made this the other night for a work friend’s birthday and it was a huge hit!  I have to admit I cheated with a can of blueberry pie filling instead of making my own and it was perfect. I’m trying another version this weekend with a can of diced apple/peach pie filling I bought.  This is an excellent recipe when you need to make something easy but truly impressive. I know I’ll be making this over and over with fruit fillings. Thank you!!!

  9. Suzy-q

    I enjoy the family updates! Thanks for sharing with us. Now, on to the delectable pie. This sounds
    wonderful and easy to make. I like any type of fruit dessert–pie, cake, cheesecake….I will add this

    to
    my dessert menu. As always, thanks, Lindsay!!! Enjoy your day with the family!

  10. Debbie

    You will definitely have your hands full!  But as they grow up, they will be best friends and entertain each other .  My cousin has twin boys and they are so fun.  This pie looks amazing!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29