Description
The Blueberry Cheesecake Cookie Pie is a delightful dessert that blends a chewy cookie crust with a creamy cheesecake filling and juicy blueberry topping—perfect for special occasions or cozy nights in.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 2 cups fresh blueberries (or frozen, thawed)
- 2 tablespoons sugar (optional)
- 1 tablespoon cornstarch (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a pie dish or springform pan.
- In a bowl, whisk flour, baking soda, and salt. In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract. Mix in dry ingredients until just combined.
- Press two-thirds of the dough into the bottom and up the sides of the prepared pan.
- Bake crust for 10–12 minutes or until lightly golden. Let cool for 10 minutes.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, and mix until combined.
- Pour cheesecake mixture over the cooled cookie crust and spread evenly.
- Toss blueberries with optional sugar and cornstarch. Scatter evenly over the cheesecake layer, pressing lightly.
- Bake the pie for 30–35 minutes until the cheesecake is set and edges are lightly browned.
- Let pie cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use a gluten-free flour blend for a gluten-free option.
- Dairy-free cream cheese and butter can be substituted for dairy-free diets.
- To lower sugar, use sweeteners like erythritol or stevia that measure like sugar.
- For flavor variations, add lemon zest, almond extract, or switch berries.
- Best served chilled; allows cheesecake to fully set and flavors to develop.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: blueberry cheesecake cookie pie, dessert pie, cookie crust cheesecake, blueberry pie, easy cheesecake recipe