Blueberry Cheesecake Cookie Pie

Okay, so this might be my favorite dessert ever. It’s like—cheesecake, cookies, and blueberries all in one bite? I mean, how could I not love it?

I made it the other day and couldn’t stop smiling. The cookie crust is soft and sweet, and the blueberry swirl? Oh wow, it’s perfect.

If you want something easy but super fun, this is the one. Just bake, chill, and try not to eat the whole thing at once.

Why You’ll Love This Blueberry Cheesecake Cookie Pie

• Cheesecake and Cookies Together: The creamy cheesecake filling combined with a cookie base creates an irresistible texture and flavor that’s perfectly balanced.
• Perfect for Entertaining: Whether you’re hosting a get-together or surprising a loved one, this pie is sure to impress.
• Baked with Fresh Blueberries: The blueberries add a pop of color and flavor, creating the perfect contrast to the rich cheesecake filling.
• Comforting & Indulgent: Every bite is a comforting treat, filled with warm cookie dough and smooth, velvety cheesecake filling.
• Easily Adaptable: You can customize the filling, use frozen berries, or even switch up the flavors for a fun twist!

Required Kitchen Tools

Before you get started, make sure you have the following tools handy:

• 9-inch Pie Pan: The perfect size for this pie, it gives the dessert that classic pie look.
• Mixing Bowls: One for the cookie dough and one for the cheesecake filling.
• Electric Mixer or Hand Mixer: To cream together the butter, sugar, and other ingredients for the cheesecake filling.
• Whisk: For mixing the dry ingredients and making sure everything is blended well.
• Spatula: For folding in the blueberries and ensuring the filling is smooth.
• Measuring Cups & Spoons: Accurate measurements are key to baking success!

Ingredients

Here’s what you’ll need to make this decadent dessert:

For the Cookie Dough:

• 1 cup unsalted butter (room temperature) (reserve 1 tablespoon to grease the pan)
• 1 1/4 cups light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 7 oz white chocolate, chopped into small chunks (reserve some for the top)

For the Blueberry Cheesecake Filling:

• 8 oz cream cheese (room temperature)
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (plus some extra to stick on top)

Variations for Blueberry Cheesecake Cookie Pie

This recipe is versatile and can easily be adapted based on your preferences or what you have available. Here are a few fun variations to try:

• Use Other Berries: Instead of blueberries, try raspberries, strawberries, or blackberries for a different fruity twist.
• Add a Zesty Lemon Twist: Lemon zest or lemon juice can brighten up the cheesecake filling and complement the blueberries perfectly.
• Chocolate Lovers: Add more white chocolate chips to the dough, or drizzle melted dark or milk chocolate over the top of the finished pie for extra richness.
• Use a Different Crust: If you want to switch things up, you can make this a no-bake version with a graham cracker crust, or even a gluten-free crust if needed.

Step-by-Step Instructions

Now that you have all your ingredients ready, let’s dive into making this delicious Blueberry Cheesecake Cookie Pie!

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C) and greasing your 9-inch pie pan with the reserved tablespoon of butter. This will ensure that your cookie pie doesn’t stick and is easy to slice when it’s done.

In a large bowl, cream together the butter and light brown sugar using an electric mixer or stand mixer. Beat on medium speed until the mixture is smooth and fluffy—this should take about 2-3 minutes. Then, add in the vanilla extract and the egg. Beat again until everything is well combined.

In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. You don’t want to overmix the dough at this point, as that could lead to a denser texture.

Once your dough is ready, fold in the chopped white chocolate chunks. You want the chocolate pieces spread throughout the dough so every bite gets a little piece of that creamy, sweet goodness.

Step 2: Assemble the Cookie Pie

Now, it’s time to assemble the layers of your Blueberry Cheesecake Cookie Pie.

Take about two-thirds of the cookie dough and press it evenly into the bottom of your prepared pie pan, covering the entire bottom surface. Make sure to press it down gently but firmly so that the dough sticks together. This layer will serve as your cookie base.

Step 3: Make the Blueberry Cheesecake Filling

In a medium-sized bowl, beat the cream cheese with the sugar and cornstarch using a hand mixer or stand mixer until smooth and creamy. This should take about 2-3 minutes. Add the vanilla extract and mix it in.

Once your cream cheese mixture is smooth, gently fold in the blueberries with a spatula, ensuring they’re evenly distributed throughout the filling.

Step 4: Layer the Cheesecake Filling

Spread the blueberry cheesecake filling evenly over the cookie dough layer in the pie pan. Use a spatula to smooth it out so that it’s as even as possible.

Step 5: Top with the Remaining Cookie Dough

Now, take the remaining cookie dough and crumble it over the top of the cheesecake filling. You don’t need to cover it completely, but make sure there’s enough dough scattered over the filling to form a crumby, cookie-top layer.

If you have any leftover white chocolate chunks, sprinkle them on top of the crumbled dough to add a little extra sweetness.

Step 6: Bake the Pie

Place the pie in the preheated oven and bake for 35-40 minutes. The edges should be golden brown, and the cheesecake filling should be set but still slightly jiggly in the center. If you notice the edges of the crust are browning too quickly, you can cover the pie loosely with aluminum foil during the last few minutes of baking.

Once done, remove the pie from the oven and let it cool in the pan for at least 30 minutes before transferring it to the refrigerator to chill. It’s important to chill the pie for at least 3 hours (or overnight) so the cheesecake filling sets properly.

Step 7: Serve and Decorate

After your pie has chilled and set, it’s time to serve! Before slicing, feel free to top it with some extra fresh blueberries for a beautiful, vibrant look. You can even drizzle a bit of extra melted white chocolate over the top for an extra touch of indulgence.

Slice it into wedges, and enjoy the delicious combination of chewy cookie dough and creamy blueberry cheesecake in every bite!

How to Serve Blueberry Cheesecake Cookie Pie

This Blueberry Cheesecake Cookie Pie is a decadent dessert that stands well on its own, but here are some fun ideas for serving it:

• With a Scoop of Ice Cream: Serve it with a scoop of vanilla, blueberry, or even lemon ice cream for an extra indulgent dessert experience.
• Top with Whipped Cream: Add a dollop of freshly whipped cream for a fluffy and light contrast to the rich pie.
• Pair with Coffee or Tea: For a cozy dessert experience, pair a slice of pie with a hot cup of coffee, Earl Grey, or even chamomile tea.

Storing Blueberry Cheesecake Cookie Pie

If you happen to have leftovers (which, let’s be honest, might be unlikely!), storing this pie is easy:

• Refrigerate: Keep the pie in the refrigerator for up to 3-4 days. Make sure to cover it with plastic wrap or store it in an airtight container to prevent it from drying out.
• Freeze: This pie freezes well! If you want to make it ahead of time, you can freeze the pie after baking it. Once it’s completely cooled, wrap it tightly in plastic wrap and then in foil, and store it in the freezer for up to 2 months. When ready to eat, let it thaw in the refrigerator overnight and enjoy!

Blueberry Cheesecake Cookie Pie FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just be sure to thaw and drain them before adding them to the cheesecake filling to avoid extra moisture in the pie.

Can I make this pie gluten-free?

Yes! You can use a gluten-free all-purpose flour blend to make this pie gluten-free. Just make sure to check that all your other ingredients (like the baking soda and white chocolate) are also gluten-free.

Can I make the cheesecake filling without cornstarch?

The cornstarch helps to stabilize the cheesecake filling and gives it a smooth texture. If you don’t have cornstarch, you can omit it, but the filling might be a little softer. Just make sure to chill the pie for longer to help it set properly.

Nutrition Facts

Serving Size: 1 slice (1/10 of pie)
Servings Per Recipe: 10

Nutrient	Amount per serving
Calories	420
Total Fat	22g
Saturated Fat	12g
Trans Fat	0g
Cholesterol	65mg
Sodium	230mg
Total Carbohydrates	52g
Dietary Fiber	1g
Total Sugars	32g
Includes Added Sugars	26g
Protein	5g
Calcium	70mg
Iron	1.5mg
Potassium	110mg

Conclusion

This Blueberry Cheesecake Cookie Pie is a true showstopper! From the chewy cookie dough to the creamy cheesecake filling and sweet burst of blueberries, it’s a dessert that’s perfect for any occasion. Whether you’re serving it to guests or enjoying a slice with your family, this pie will surely become a favorite. Don’t forget to get creative with variations, and experiment with different fruits and flavors to make it your own!