Blueberry Cheesecake Cookie Pie

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Blueberry cheesecake cookie pie on a white plate with blueberries
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Blueberry Cheesecake Cookie Pie

Are you craving a delightful dessert that combines the best of both worlds? Look no further than the Blueberry Cheesecake Cookie Pie! This tasty treat features a soft cookie crust filled with creamy cheesecake and fresh blueberries. It’s perfect for any occasion, whether it’s a family gathering, a potluck, or just a sweet indulgence for yourself.

Why Make This Recipe

The Blueberry Cheesecake Cookie Pie is delicious and fun to make. It brings together cookie lovers and cheesecake fans in one delightful pie. With fresh blueberries adding a burst of flavor and creamy filling, every bite is sure to please. This recipe is also easy enough for bakers of all skill levels, making it a great choice for anyone looking to whip up a treat.

How to Make Blueberry Cheesecake Cookie Pie

Making your own Blueberry Cheesecake Cookie Pie is simple and enjoyable. Just follow these easy steps:

Ingredients:

  • 1 cup unsalted butter, room temperature (reserve 1 tablespoon for greasing the pan)
  • 1 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 7 oz white chocolate, chopped into small chunks (reserve some for the top)
  • 8 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 teaspoon corn starch
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for topping)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with 1 tablespoon of melted butter.
  2. In a separate bowl, whisk together the baking soda and all-purpose flour.
  3. In a large mixing bowl, beat the softened butter, light brown sugar, and vanilla until creamy. Add the egg and mix well. Gradually mix in the flour mixture in two additions. Fold in the white chocolate chunks, reserving some for the top.
  4. Divide the dough in half. Press one half into the bottom and up the sides of the prepared pie dish.
  5. On a piece of parchment paper, shape the other half of the dough into a circle the size of the pie dish. Place it in the fridge to chill while preparing the filling.
  6. In a mixing bowl, beat the cream cheese, sugar, vanilla extract, and corn starch until smooth. Gently fold in the blueberries using a rubber spatula.
  7. Spread the cheesecake filling over the cookie crust in the pie dish. Take the chilled cookie dough circle and carefully invert it over the filling. Press the edges to seal. Add extra blueberries and white chocolate chunks on top.
  8. Bake for 55-60 minutes, tenting the top with aluminum foil if it starts to brown too quickly. Baking time may vary based on your dish.
  9. Allow the pie to cool slightly before serving. For an extra treat, serve with a scoop of ice cream!

How to Serve Blueberry Cheesecake Cookie Pie

Serve the pie warm or at room temperature. It pairs well with whipped cream or a big scoop of vanilla ice cream. For a fancy touch, add a sprinkle of powdered sugar on top!

How to Store Blueberry Cheesecake Cookie Pie

Keep any leftover pie covered in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just be sure to wrap it well to prevent freezer burn.

Tips to Make Blueberry Cheesecake Cookie Pie

  • Use fresh blueberries for the best flavor. Frozen berries can make the filling watery.
  • Don’t overmix the cream cheese filling to keep it smooth and creamy.
  • If you don’t have white chocolate on hand, you can substitute with milk chocolate or omit it entirely.

Variation

Feel free to experiment with other fruits! Strawberries, raspberries, or even peaches can be delightful substitutes for blueberries in this recipe.

FAQs

  1. Can I make this pie ahead of time?
    Yes, you can make the pie a day ahead and store it in the refrigerator. Just reheat slightly before serving if desired.

  2. What can I use instead of cream cheese?
    You can use mascarpone cheese for a different flavor, but the texture may be slightly different.

  3. Is it possible to make this recipe gluten-free?
    Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free.

Enjoy trying this delicious Blueberry Cheesecake Cookie Pie recipe! It’s sure to become a favorite.

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Blueberry Cheesecake Cookie Pie

  • Author: krmibk110
  • Total Time: 80 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert that combines a soft cookie crust with creamy cheesecake and fresh blueberries.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature (reserve 1 tablespoon for greasing the pan)
  • 1 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 7 oz white chocolate, chopped into small chunks (reserve some for the top)
  • 8 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 teaspoon corn starch
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with 1 tablespoon of melted butter.
  2. In a separate bowl, whisk together the baking soda and all-purpose flour.
  3. In a large mixing bowl, beat the softened butter, light brown sugar, and vanilla until creamy. Add the egg and mix well.
  4. Gradually mix in the flour mixture in two additions. Fold in the white chocolate chunks, reserving some for the top.
  5. Divide the dough in half. Press one half into the bottom and up the sides of the prepared pie dish.
  6. On a piece of parchment paper, shape the other half of the dough into a circle the size of the pie dish. Place it in the fridge to chill while preparing the filling.
  7. In a mixing bowl, beat the cream cheese, sugar, vanilla extract, and corn starch until smooth. Gently fold in the blueberries using a rubber spatula.
  8. Spread the cheesecake filling over the cookie crust in the pie dish. Take the chilled cookie dough circle and carefully invert it over the filling. Press the edges to seal. Add extra blueberries and white chocolate chunks on top.
  9. Bake for 55-60 minutes, tenting the top with aluminum foil if it starts to brown too quickly.
  10. Allow the pie to cool slightly before serving.

Notes

Serve warm or at room temperature with whipped cream or a scoop of ice cream. Store leftovers in the refrigerator for 3-4 days or freeze for longer storage.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 18g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: dessert, blueberry pie, cheesecake pie, cookie pie, baking

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