Frozen Lemon Blueberry Cheesecake Pie is a frost no-bake treat made with fresh blueberries and classic cheesecake ingredients. This pie is a winner you’ll make again and again.
With the temperatures pushing into the 90’s this week, a frozen pie seemed like a really good idea. I mean, who can resist the three F’s of a great summertime dessert…frozen, fattening and fancy. Lord know it’s not me. I did add the healthy benefits of fresh blueberries…so that counts for something right?
To add lots of flavor, lemon peel was added to the cheesecake layer. It adds that special something and brings out the flavor in the blueberries.
Note – if you can resist the temptation to dig right in …let the pie thaw just a little bit before eating it…just cut the slices and let them sit on the plates for about 5 minutes before serving. It’s a little easier to eat on the fork and the flavors really come alive!
If you are planning summer parties, this is a great make-ahead dessert. We are having some big events at the house this summer, like a baby shower for our first grandchild. I am going to make a few of these ahead of time and just leave them in the freezer for a few days. One less thing to worry about.
Just a few last minute things -I made this a little fancier by making it in a 9 inch springform pan, but you can use a deep pie plate if you want to. Also, I used reduced-fat sour cream, but it is fine to substitute plain yogurt for it. And it is okay to use heavy cream instead of whipping cream, I just like it better.
Frozen Lemon Blueberry Cheesecake Pie
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For The Crust
- 1-1/2 cups graham cracker crumbs, about 8 ounces of graham crackers
- 1/4 cup sugar
- 2/3 cup unsalted butter, melted
For the Filling
- 3 cups blueberries, reserving a few for garnish
- 1/2 cups sour cream, I used reduced-fat sour cream
- 2/3 cups granulated sugar
- 8 ounces cream cheese
- 1 cup sour cream, I used reduced fat
- 1 tsp lemon zest
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Crush the graham crackers in a food processor. Add the sugar and pulse until combined. Pour in the melted butter and pulse until the mixture is crumbly, but will hold together if you squeeze it in your hand. PTransfer to bottom of a well-greased springform pan, or deep-dish pie plate. Spread mixture evenly over the bottom, working up the sides. Use the back of a spoon to press the crust. Place in the refrigerator to firm.
- Using the food processor, combine the blueberries ,granulated sugar and 1/2 cup of the sour cream and process until smooth.
- In a large bowl of a stand mixer, add the cream cheese, remaining cup of sour cream,powdered sugar, lemon peel and vanilla. Beat until smooth.
- In a small bowl, add the whipping cream and beat until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until blended. Pour the cream cheese mixture into your prepared crust, smoothing the top. Pour the blueberry mixture on top of the cream cheese layer.
- Wrap the pan carefully with plastic and freeze until set, about 3 hours. Remove and serve.
Plain yogurt can be substituted for the sour cream, Heavy cream can be used instead of whipping cream.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
Recipe adapted from Family Food on the Table.