Blueberry Crumble Cheesecake Pie

Blueberry Cheesecake Pie 2

Why have one kind of dessert when you can have three in one? It seems an obvious choice to opt for the latter and this Blueberry Crumble Cheesecake Pie is the perfect selection. It has a creamy cheesecake base, a flaky piecrust and sweet blueberry pie filling, and a crunchy crumble topping. What we’re saying is… it has it all.

This dessert takes some patience as there’s some chilling involved, but we promise it’s well worth it. (And it’s in no way difficult to make.) You want to start by making the blueberry filling because it needs to chill for a few hours, but you can make it the day before and just let it hang out in the fridge. Storebought pie dough works totally fine here and keeps things easy, and the cream cheese layer and crumble topping take all of five minutes to put together. See? For so many layers… for something that’s tart and sweet and creamy and crunchy, that’s really not that much work, is it?

Blueberry Cheesecake Pie 1

The sweet blueberries against the tangy cream cheese and the crunchy crumble topping is a combination that’s just meant to be. And crossing a crumble, a cheesecake, and a pie is something we should have thought of much sooner. This Blueberry Crumble Cheesecake Pie is everything you could hope for in a dessert… after all, it’s a way to have all your favorite desserts in one sitting!

Blueberry Cheesecake Pie 3

Blueberry Cheesecake Pie

1 hour active, 10 hours inactive to prepare serves 6-8


  • For the filling:
  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 4 1/2 cups blueberries
  • For the cheesecake layer:
  • Refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • For the crumble topping:
  • 6 tablespoons all-purpose flour
  • 6 tablespoons quick cooking oats
  • 6 tablespoons packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


  1. For the filling:
  2. In a large saucepan over medium-low heat, stir together the 1/3 cup sugar, cornstarch, and salt. Whisk in the water and continue stirring until everything has dissolved.
  3. Raise heat to medium-high and bring to a boil, stirring regularly. Reduce heat slightly and let simmer for 2 minutes.
  4. Add blueberries, and increase heat to medium-high. Continue stirring and let cook until juices have released and mixture is thickened, about 8-10 minutes. Remove from heat and allow to cool.
  5. Place filling in air tight container and place in refrigerator to thicken, 4-6 hours. (Though it can be left overnight.)
  6. For the pie/cheesecake layer:
  7. Preheat oven to 375°F and lightly spray a 9-inch pie plate with nonstick baking spray. Place pie crust in pie plate and fold edges under. Refrigerate until ready to use.
  8. In a medium bowl, beat cream cheese with an electric mixer until creamy. Add 1/4 sugar and egg and beat until smooth and well combined. Spread mixture into prepared pie crust and top with chilled blueberry filling.
  9. For the crumble topping:
  10. In a small bowl, mix together flour, oats, brown sugar, cinnamon, and melted butter until well combined. Sprinkle evenly over blueberry filling.
  11. Bake pie in preheated oven for 40 minutes. Remove from oven and place on a wire rack to cool for 1 hour. Then, chill in refrigerator for 2-3 hours. Serve with vanilla ice cream, if desired. Enjoy!
Whizzco for LPE