This blueberry cream cheese crumble pie is a dreamy dessert that combines the richness of cheesecake, the sweetness of blueberries, and the buttery crunch of a crumble topping. With its golden crust, creamy filling, and juicy bursts of blueberries, it’s the perfect treat for summer gatherings, holidays, or whenever you want a show-stopping dessert that delights every bite.
Ingredients:
For the crust:
– 2 cups (200 g) graham cracker crumbs
– 1/2 cup (115 g) unsalted butter, melted
– 2 tablespoons sugar
For the cream cheese filling:
– 2 packages (8 oz / 225 g each) cream cheese, softened
– 1/2 cup (100 g) sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the blueberry layer:
– 2 cups (300 g) fresh or frozen blueberries
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– 2 tablespoons water
For the crumble topping:
– 1 cup (125 g) all-purpose flour
– 1/2 cup (100 g) brown sugar
– 1/2 cup (115 g) unsalted butter, chilled and cubed
Directions:
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