This is a sponsored review from BlogHer and Kraft.
My mom has been making this dessert for our family for years and it is so refreshing and light for summer. Made with fresh blueberries that they grow up in NC at their mountain house, they always have a bountiful crop of sweet delicious blueberries and my mom then freezes to use later. This recipe can be used with fresh or frozen blueberries. It’s equally delicious either way!
This is a take-off of the old style cherry cream cheese recipe that we all grew up with, but really blueberries make it even better. Mom had a great idea when she started substituting blueberries in her version. 
Does that look fantastic or what? This is a wonderful dessert for summer months, when you want something cool and refreshing. Pop it in the fridge to cool it off and it is a very tasty treat.
NOTE: If you’ve made this pie and your filling is not setting up properly, it’s too runny, we found out that the condensed milk sold now has more milk in it and is a thinner consistency. So use less condensed milk than the recipe called for and it will set up firm.Â
Blueberry Cream Cheese Pie
One 9″ Graham cracker crust
1 8 oz. PHILADELPHIA Cream Cheese bar
1 can sweetened condensed milk (only use 1 and 1/4 cups, not the whole can for best results)
1/3 cup lemon juice
1 tsp. vanilla
Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.
Blueberry Topping
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Heaping tsp. corn starch
Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.
Pour over top of cream cheese mixture and chill for a few hours.
Slice, eat and sit back with a sigh of contentment! Let me know if you try this one. It is definitely one of our family faves!
Have you been over to the Real Women of Philadelphia site yet? It’s a great community with so many wonderful recipes to choose from. Go take a look at the finalists’ recipes from their recent contest (they’ll be announcing the winners at The Live Event on June 30th).
Tell me which one is your favorite and the one you’d like to try! There are lots of great recipes over there, so be sure to check them all out. You are sure to get some great new ideas for family meal planning. I know I did.
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My mom made this exact recipe for us growing up. I’ve been makin it for the past 15 years. Best pie ever! I use cherries as my topping
My husband was so happy when I found this recipe on pinterest! He LOVES this pie! I have made it twice so far (and I only found it last week) and tmw I will be making it again, except with peaches instead of blueberries. Thanks for putting it out there!
Oh, I’m so happy you love it too, it’s been a family fave for years!
This recipe was so easy and absolutely delicious! It became a family favorite instantly! Thank you!
I love this pie. I made it with raspberries and it was absolutely delicious! Thanks for the recipe we will use over and over again!
This is delicious and easy to make! I just added it to my recipe book! I give it 5 stars! Thank you for sharing 🙂
The blueberry cream cheese pie was a failure. It never thickened until I gave up and froze it. Will not be making this recipe again. Something must have been left off from the ingredients that would have made the pie firm up. Sorry to be harsh but it’s so disappointing .
HI, Donna, sorry you had a problem with it. I don’t know what could have gone wrong, but my mom has been making this pie for years.
I had the same problem! It never thickened and was like soup!
For those of you who had problems with the pie thickening up, I’ve added a solution in the recipe. We found out from Google that the condensed milk sold now is a thinner consistency than those of past years, so use less condensed milk and the pie will firm up. Don’t use the whole can, use 1 and 1/4 cup only.
I’ve tried to replicate this for years because I lost my “My recipes” book years ago. I too thought I had found this recipe (pretty much like yours above but only 1/4 lemon juice), and was over the moon but mine didn’t setup either. Growing up as a kid – this recipe used to be on the Libby’s can of blueberries – my aunt made it for my birthday every year however her version she put in a 9×13 dish if she had time to do the graham cracker crust – if not she used 2 store bought graham cracker pie crusts.
Anyways – I started experimenting thinking what I found wasn’t “exactly” what I used to use and I found if I used 1 can condensed milk and TWO 8oz packages of cream cheese then it sets up better. I also switched to two cans of pie filling because 1 can in a 9×13 just gets kind of thin. I’ve also put blueberry on one end and cherry on the other when taking it to a family gathering 😉
Instead of the sweetened condensed milk, I used one cup of whole milk thickened with roux. I also added two mashed bananas to the cream cheese mix. That gave me enough cream cheese mix for two pies. And a lot less sugar and fat per pie.
Can you use blueberry pie filling?
I’m sure you probably could, not sure how it would affect the consistency, but try it.
I use blueberry pie filling on top of mine and its delicious
So good! You’re absolutely right about the sweetened condensed milk. With 14 ounces it set up almost immediately. No cornstarch on hand so I used flour to thicken the glaze. Seemed to work well. Delicious!
Oops! I meant 12 ounces. Sorry!