If you have a sweet tooth and love the cozy charm of fresh berries combined with creamy indulgence, then you are in for a real treat with this Blueberry Muffin Cheesecake Pie Recipe. This delightful dessert brings together the tender crumb of a blueberry muffin, the rich creaminess of cheesecake, and the flaky, buttery goodness of a pie all in one beautiful, crowd-pleasing dish. It’s perfect for sharing with friends or enjoying on a quiet afternoon with a cup of tea, and once you try it, I promise it’ll be a new favorite in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Blueberry Muffin Cheesecake Pie Recipe starts with simple, wholesome ingredients that come together to create layers of flavor and texture. Each plays an essential role — from the buttery pie crust to the luscious cream cheese filling and the fresh burst of blueberries, right through to the crumbly streusel topping that adds the perfect finishing touch.
- Shortening: Provides a tender, flaky texture for the pie crust when cut into flour.
- Salt: Enhances all the flavors and balances sweetness in the crust and filling.
- Egg: Binds the crust ingredients and adds moisture.
- Vinegar: Helps tenderize the pie dough for a soft yet sturdy base.
- Water: Brings the dough together without making it tough.
- Flour: The foundation of the crust and streusel; use quality all-purpose for the best structure.
- Fresh Blueberries: The star of the filling, adding juicy bursts of natural sweetness and vibrant color.
- Sugar: Sweetens the filling and streusel, balancing tartness from the berries.
- Cream Cheese: Gives the filling its rich, velvety cheesecake texture and tangy flavor.
- Vanilla: Adds warmth and depth to the cheesecake flavor.
- Cornstarch: Thickens the blueberry filling, ensuring it’s luscious but not runny.
- Unflavored Gelatin: Helps the cheesecake filling set perfectly, so each slice holds together beautifully.
- Butter: Infuses the streusel topping with richness and helps create a crisp, crumbly texture.
- Cinnamon: Adds a hint of cozy spice to the streusel that complements the blueberries.
- Quaker Blueberry Oatmeal: Introduces extra texture and subtle oat flavor to make the topping truly special.
- White Baking Chocolate: For a decorative lattice drizzle that adds sweetness and an elegant finish.
How to Make Blueberry Muffin Cheesecake Pie Recipe
Step 1: Prepare the Dough
Start by mixing together the flour and salt to form your pie base’s dry ingredients. Then, add shortening and cut it in until you get pea-sized crumbs — this ensures a flaky crust. In a separate cup, whisk the egg to a pale lemon yellow, then mix in vinegar and water to measure one cup total liquid. Combine wet and dry components to form a dough ball. Divide into five equal portions; roll one piece out to fit your pie plate and stash the rest for later baking or freezing.
Step 2: Line the Pie Plate
Press your rolled dough gently into the pie plate, making sure to crimp the edges to hold everything in place. Any extra dough can be saved for another use; just seal it in a bag to keep it fresh. This crust will be the home for your luscious blueberry cheesecake filling.
Step 3: Mix the Filling
In a large mixing bowl, toss fresh blueberries with sugar until they start to release their juices. Blend in the softened cream cheese and vanilla extract, stirring gently to incorporate that creamy cheesecake layer into the berry base. Stir cornstarch dissolved in water into the mixture for thickening, then sprinkle gelatin over the top and fold it all together carefully. Pour this enticing filling into your prepared pie crust.
Step 4: Make and Add the Streusel Topping
Combine flour, sugar, butter, cinnamon, and Quaker blueberry oatmeal to create a crumbly, flavorful streusel topping. Spread it evenly over the blueberry cheesecake mixture. Bake the pie at 350 degrees Fahrenheit, initially uncovered for 45 minutes to achieve a golden crust and bubbly filling. Then cover with foil and bake another 15 minutes to prevent over-browning. Cool on a wire rack.
Step 5: Drizzle White Chocolate
Once your pie is cool, melt white baking chocolate in short bursts in the microwave. Transfer to a plastic bag, snip off a tiny corner, and create a pretty lattice drizzle across the pie top. This extra touch adds both elegance and a subtle sweet contrast.
Step 6: Chill Until Set
Refrigerate the pie for at least 4 hours to let the cheesecake filling fully set. For best results, chill overnight to get those clean, perfect slices that everyone will admire.
How to Serve Blueberry Muffin Cheesecake Pie Recipe
Garnishes
Serve slices with a sprinkle of powdered sugar or a few fresh blueberries on top for a lovely fresh touch. A dollop of whipped cream or a sprig of mint can elevate the presentation and bring a fresh creaminess that complements the rich filling beautifully.
Side Dishes
This pie pairs wonderfully with light, refreshing sides. A scoop of vanilla ice cream or a tangy lemon sorbet adds a delightful contrast. Warm beverages like coffee, tea, or even a glass of cold milk are excellent companions for this sweet treat.
Creative Ways to Present
Try serving individual mini versions of this Blueberry Muffin Cheesecake Pie Recipe in small ramekins for a charming party option. You can also add a decorative stenciled design with powdered sugar or cocoa powder on top, or drizzle some blueberry syrup alongside each slice on the plate for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
After enjoying your Blueberry Muffin Cheesecake Pie, wrap any leftovers tightly with plastic wrap or keep them in an airtight container. Store in the refrigerator for up to 4 days to keep the creamy filling fresh and the crust crisp.
Freezing
You can freeze this pie if you want to save it for later. Wrap it very well in plastic wrap and then in foil to protect it from freezer burn. For best texture, freeze it for no longer than one month. Thaw overnight in the fridge before serving.
Reheating
This pie is best enjoyed chilled, but if you prefer it warm, briefly heat individual slices in the microwave for 15 to 20 seconds. Avoid heating the whole pie in the oven as it can affect the cheesecake’s texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain any extra liquid from frozen blueberries before using to prevent the filling from becoming watery.
Is shortening necessary, or can I use butter for the crust?
Shortening creates a flakier crust due to its higher melting point, but you can substitute with butter if you prefer a richer flavor. Just know the texture might be a bit different.
Can I make this pie gluten-free?
Yes, by using a gluten-free all-purpose flour blend in place of regular flour and ensuring your oatmeal is gluten-free, you can adapt this recipe for gluten-sensitive friends and family.
What does the unflavored gelatin do in the filling?
The gelatin helps the cheesecake layer set firmly so it doesn’t run or become soupy, especially with the juicy blueberries mixed in.
How long can the pie be left out at room temperature?
Because this pie contains cream cheese, it should not be left out for more than two hours to keep it safe and fresh.
Final Thoughts
Every bite of this Blueberry Muffin Cheesecake Pie Recipe is pure joy, with its beautiful blend of textures and flavors coming together in a comforting, elegant way. Whether you’re baking for a special occasion or just because, it’s a delicious, memorable recipe that you’ll find yourself reaching for again and again. Give it a try and watch it become a cherished classic in your kitchen!
Print
Blueberry Muffin Cheesecake Pie Recipe
- Prep Time: 60 minutes
- Cook Time: 1 hour (60 minutes)
- Total Time: 5 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Muffin Cheesecake Pie combines the rich creaminess of cheesecake with fresh blueberries and a crumbly streusel topping infused with blueberry oatmeal, all nestled in a tender homemade pie crust. A drizzle of melted white chocolate lattice adds an elegant finish, making it a delightful dessert perfect for gatherings or special occasions.
Ingredients
Pie Dough
- 5 cups Flour
- 1 teaspoon Salt
- 2 cups Shortening
- 1 egg
- 1 tablespoon Vinegar
- Water (enough to make 1 cup with egg and vinegar)
Filling
- 4 cups fresh Blueberries, washed
- 2 cups Sugar
- 8 ounces Cream Cheese, softened
- 2 tablespoons Vanilla
- 2 tablespoons Corn starch, mixed with 2 teaspoons Water
- 1 teaspoon Gelatin (unflavored)
Streusel Topping
- 1 cup Flour
- 2/3 cup Sugar
- 1 stick Butter
- 1 teaspoon Cinnamon
- 2 packages Quaker Blueberry Oatmeal
Decoration
- 1 bar White Baking Chocolate (for melting and drizzling)
Instructions
- Make the dough: In a large bowl, combine the flour and salt, mixing well. Add the shortening and use a pastry cutter to cut it into the flour until the mixture looks like small peas. In a separate measuring cup, beat the egg until lemon yellow, then mix in the vinegar and enough water to make 1 cup. Pour this egg mixture into the flour mixture and stir until combined and a dough ball forms. Divide the dough into five equal pieces. Roll out one piece to fit your pie plate and store the remaining pieces in a Ziploc bag in the refrigerator for up to 5 days or freeze for up to 30 days.
- Prepare the pie crust: Place the rolled dough into the pie plate and crimp the edges neatly. Trim off any excess dough and place scraps in a Ziploc bag for later use. Set the prepared pie plate aside while you prepare the filling.
- Make the filling: In a large bowl, combine the washed blueberries with the sugar and stir gently. Add the softened cream cheese and vanilla, mixing well to incorporate. In a small dish, dissolve the corn starch in 2 tablespoons of water and pour this slurry over the blueberry mixture. Sprinkle the gelatin evenly on top and stir thoroughly. Pour the filling evenly into the prepared pie crust.
- Prepare the streusel topping: In a large bowl, combine the flour, sugar, butter (cut into small pieces), cinnamon, and blueberry oatmeal. Mix with your fingers or a pastry cutter until well combined and crumbly. Evenly spoon the topping over the blueberry filling. Place the pie in a preheated oven at 350°F (177°C) and bake for 45 minutes. After 45 minutes, cover the pie loosely with foil and continue baking for another 15 minutes. Remove the pie and let it cool on a wire rack.
- Decorate with melted white chocolate: Once the pie is cool, melt the white baking chocolate in the microwave in short bursts until smooth. Transfer the melted chocolate to a Ziploc bag, snip off a small corner, and drizzle it in a lattice pattern over the top of the streusel.
- Chill to set: Refrigerate the pie for at least 4 hours to allow the filling to fully set. For best results, chill overnight before serving.
Notes
- Storing leftover dough in the freezer ensures you can easily make more pies in the future.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Covering the pie with foil prevents the topping from burning during the final baking stage.
- The white chocolate drizzle adds both flavor and an attractive finish.
- Allowing the pie to chill overnight helps the filling set firmly and enhances the flavors.
- You can substitute white baking chocolate with white candy melts if preferred.
