Blueberry & White Chocolate Cheese Pie

A no-bake pie that leans on three things done right: a toasted hazelnut crust, a pipeable white chocolate filling, and a pile of sugared fresh blueberries on top.

The crust is the sleeper hit. Roasted hazelnuts get ground with brown sugar and melted butter, then pressed up the sides of a tart pan. No flour, no baking. It firms in the fridge while the filling sets, and the toasted nuts bring a rich, buttery backbone that keeps the white chocolate from turning one-note sweet.

Melt the white chocolate slow over a double boiler. The trick with white chocolate is it seizes the second water or steam hits it, so keep the bowl dry and the heat low. Whip the cream cheese a full three minutes before the chocolate goes in. Underwhipped cream cheese leaves lumps that no amount of stirring fixes later. Sour cream adds the tang that keeps the filling from tipping into frosting territory.

Chef Tips

• Toast hazelnuts at 350°F (175°C) for 10 to 12 minutes, then rub them in a tea towel to shed most of the papery skins.
• Use a star tip for the piped filling. Concentric circles from the center out look bakery-made and trap tiny pockets for the berries to settle into.
• Toss the blueberries with sugar no more than 15 minutes before serving. Any longer and they start to weep juice onto the filling.
• Shave the white chocolate garnish with a vegetable peeler against a room-temperature block for clean curls.

Variations

• Swap blueberries for raspberries, halved strawberries, or a mix of summer stone fruit.
• Press the crust into individual 4-inch tart pans for plated dessert portions.
• Fold a teaspoon of lemon zest into the cream cheese filling for extra brightness against the white chocolate.