Blueberry Cheese Pie

Five ingredients in the filling. Thirty minutes total. Zero stress.

This blueberry cheese pie is the kind of recipe you memorize because you’ll make it that often. A buttery graham cracker crust gets filled with a smooth blend of cream cheese and sour cream, topped with a layer of blueberry pie filling, then chilled until set.

The tangy cream cheese plays off the sweet blueberries in a way that hits like a lighter, simpler cheesecake without any of the fussy water bath drama.

Keep this one in your back pocket for potlucks, holiday dinners, or those nights when you need a dessert and have about 20 minutes to make it happen.

Kitchen Tips

• Bring the cream cheese to room temperature before blending. Cold cream cheese leaves lumps that no amount of mixing will fix.
• Press the graham cracker crust firmly and evenly into the pan. A flat-bottomed glass works great for this.
• Chill for at least 2 hours before slicing for the cleanest cuts. Overnight is even better.
• Swap the blueberry pie filling for cherry or strawberry if you want to switch things up.