My Leader Yummy – Blueberry Cheesecake Pie

Leader food columnist Kathleen Brotherton says this Blueberry Cheesecake Pie is sure to please family and friends.

Springtime ushers in a variety of fruit, offering the chance to make delicious pies – either for a family dessert or a special occasion. If you don’t grow your own fruit, markets and grocery stores offer a wide variety to choose from.

If your family loves blueberries, this recipe is sure to please them. Best of all, it’s easy to make.

The only baking necessary is the pie shell, and then you just fill the shell and keep the pie refrigerated until you’re ready to serve it. The layer of cheesecake combined with the blueberries makes this an unforgettable dessert you’ll want to serve time and again.


4 ounces cream cheese, softened

1/2 cup powdered sugar

1/2 cup heavy whipping cream, whipped

1 (9-inch) pastry shell, baked

2/3 cup sugar

1/4 cup cornstarch

1/2 cup water

1/4 cup lemon juice

3 cups fresh or frozen blueberries

In a small mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream. Spread into pie shell.

In a large saucepan, combine the sugar, cornstarch water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened; cool.

Spread over cream cheese layer. Refrigerate until serving. Makes 8 servings. Be sure to refrigerate any leftovers.

Note: To save time, instead of using whipped cream, you may use an 8-ounce carton of Cool Whip and fold it into the cream cheese mixture. Another shortcut is to use a 21-ounce can of blueberry pie filling instead of fresh or frozen blueberries, and then you’d also omit the sugar, cornstarch, water and lemon juice as well.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.