Blueberry Lemon Cheesecake Pie

This amazing blueberry lemon cheesecake pie is a perfect balance of tart and sweet. Perfect for spring or summer entertaining.

Every year, my sister and brother-in-law host a Pi(e) Night party in celebration of National Pi Day. His number nerdiness combined with her love of hosting a great party have made for some pretty epic evenings over the years, and it’s now something I look forward to every March. Two years ago, I even won their pie contest with this Candy Apple Pie, which I cannot take credit for at all, but it is amazing!

Last year, on the way home from their party, I got the idea for this blueberry lemon cheesecake pie. I finally made it last week, and it was a hit! While Pi Day is over for now, this pie would make a great addition to an Easter dessert table or any other time you need a fresh-tasting spring pie.

It starts out with a recipe from Mel’s Kitchen Cafe for the best pie crust. Then it involves making a blueberry-cream cheese layer, followed by a lemon whipped cream layer. I did a little decorative piping for good measure and garnished it with a slice of lemon and a few blueberries and voila! If you really want to knock it out of the park, add a blueberry sauce to drizzle over the individual slices when serving, and it’s pretty amazing!

This amazing blueberry lemon cheesecake pie is a perfect balance of tart and sweet. Perfect for spring or summer entertaining.

Blueberry Lemon Cheesecake Pie

Note: Don’t let the multiple layers of this pie scare you. It’s easy to do in stages over a couple of days, and it’s SO worth the effort. As a variation, I’ve thought about taking the blueberry sauce and layering it in the pie itself in between the blueberry cream cheese layer and the whipped cream layer. Next time I make it, I’ll report back on how it worked. If you try it first, let me know how it goes!


Blueberry Cream Cheese Layer

  • 8 oz. cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries, washed and dried

Lemon Whipped Cream Layer

  • 1 cup heavy cream, whipped
  • 3 tablespoons powdered sugar
  • 1 tablespoon lemon juice

Blueberry Sauce (optional, but such a good addition)

  • 2 cups blueberries (I used frozen)
  • 3 tablespoons water
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


  1. Make pie crust. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
  2. Preheat oven to 375 degrees.
  3. For blueberry filling, in a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. (Make sure you mix the cream cheese until NO lumps remain before adding any other wet ingredients. Otherwise you’ll have to strain the whole thing or deal with lumpy filling. Not that I’ve ever been faced with that choice…) Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended.
  4. Remove pie crust from freezer. Evenly distribute blueberries to cover the bottom of the pie. Pour cream cheese mixture over blueberries. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
  5. For lemon whipped cream topping, whip together heavy whipping cream, lemon, and sugar until light and fluffy. Peaks should hold their shape. Spread over pie evenly, reserving a small amount to use for decorative piping, if desired.
  6. Garnish with a lemon slice and a few blueberries. Refrigerate until ready to serve.
  7. For blueberry sauce, mix all ingredients in a small sauce pan and simmer for 10-15 minutes. Remove from heat and blend sauce using immersion blender or small blender (like a Magic Bullet). If you prefer, you can leave it chunky, but I like it better with a smoother texture. Let cool to room temperature. Drizzle over individual pie slices when serving.


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Kid Sized Food: Mini German Puff Pancakes

These kid sized mini German pancakes are a great, simple breakfast option. They cook fast, and can be topped with whatever you like best.

Happy Friday everyone! We’ve been LOVING the spring weather around here, and I’m getting so excited for all the fun things we can do outside now that we’re not bundled up drinking hot chocolate all the time. We’ve spent time this week going on scavenger hunts, visiting the farm, and digging in the dirt…a lot.

One thing that I start to notice as the weather warms up and we are playing outside a lot more is that my boys get so hungry! To help them get a good start to the day, I’ve been bringing out some more hearty, protein-packed breakfasts in my arsenal. These mini German pancakes are a perfect fit. Continue reading

Kid sized food: mini blueberry muffins…healthified

Super yummy mini blueberry muffins that are full of good-for-you ingredients and no butter! Great snack or breakfast for the kiddos in a kid-sized portion. Easy for mom, tasty for everyone.

There are some foods that just go together, right? Peanut butter and jelly. Macaroni and cheese. Well, in our house, one of those perfect combinations is yogurt and muffins. I’m not sure how it started, but several times a week, Little Man asks for yogurt and a muffin to be his morning snack. Needless to say, we’ve gone through a lot of muffins over the last couple of years. Continue reading

Kid-sized food: mini egg fritatas

Kid Sized Food - Mini Egg Fritatas. Easy, protein-packed and veggie-filled breakfast perfect for little hands.

My husband makes fun of me because he says that I think anything that is small is “cute.” And he’s pretty much right. Except for spiders…spiders are SO not cute. Most other little things, though, I kind of adore. They just make me happy. Continue reading

Homemade noodles + chicken soup

Homemade Noodles Cut (720 x 480)

In my house, food is more than calories. It’s history. I come from a long line of family cooks, and I love the connection I feel to my ancestors when I make something that has been passed down from kitchen table to kitchen table for generations. Continue reading

My favorite toddler lunch solution

Bed time conversation with Little Man the other night (I’m pretty sure he was stalling):

LM: Mom, why didn’t we have soup for dinner?

Me: Well, it wasn’t on our menu tonight, but I was planning on making soup tomorrow. Would you like that?

 LM: (Thinks for a minute, looking concerned) Don’t make green soup, okay?

Let me explain. Last week I tried out a new recipe for lentil sausage soup, and it happened to be green. Continue reading

No bake granola bites (our favorite snack food)

I have two active, crazy little boys, and they are constantly hungry! We have a pretty set eating schedule at our house that involves three meals and two snacks per day, and while we’re not perfect at keeping to this, I try to maintain it because they eat better meals when they haven’t been munching goldfish crackers and pretzels all day. But, if I’m going to require them to wait to eat until our designated times, I feel like it’s important to make sure Continue reading

Gingerbread Traditions

Growing up, my family made a gingerbread house every year. Actually, I think we only made an actual house one year. It became a challenge to see how creative we could get each year as we made a church (complete with stained glass windows made out of Life Savers), castle, log cabin, barn, library, theater, and more. Mom was the baker, Dad and my brothers were the architects, and my sisters and I mostly jumped in for the decorating. I have no idea how this tradition got started, but I’m grateful for the memories we created while gathered around the kitchen table gluing Necco wafers on the roof of our gingerbread masterpieces. Continue reading