Frozen Lemon Blueberry Cheesecake Pie – a frosty no-bake summertime treat that combines cheesecake and pie into a dessert that will be a hit with the entire family!
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 – a no-bake frosty treat combines cheesecake and pie into a dessert perfect for summer!
- For the graham cracker crust:
- 1–1/2 cups graham cracker crumbs, about 8 ounces of graham crackers
- 1/4 cup sugar
- 2/3 cup butter, melted
- For the Blueberry Filling:
- 3 cups fresh blueberries, reserving a few for garnish
- 1/2 cups sour cream (I used reduced-fat sour cream)
- 2/3 cups granulated sugar
- For the Cheesecake filling:
- 8 oz cream cheese
- 1 cup sour cream (I used reduced fat)
- 1 tsp fresh finely grated lemon peel
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of whipping cream
- To make the graham cracker crust, 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.
- Place the crust mixture into the bottom of a well-greased springform pan, or deep-dish pie plate. Spread the mixture evenly over the bottom of the pan, working it up the sides. Use the back of a spoon or measuring cup to press the mixture against the bottom and up the sides. Place in the refrigerator to firm up while you are making the fillings.
- Using the food processor again (wiped out), combine the blueberries ,granulated sugar and 1/2 cup of the sour cream and process until smooth.Set aside.
- In a large bowl, add the cream cheese, remaining cup of sour cream,powdered sugar, lemon peel and vanilla. Beat with a stand or hand mixer until smooth. Set aside.
- In a smaller 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.
- Next, pour the blueberry mixture on top of the cream cheese layer.
- Wrap the pan carefully with plastic and freeze until set, about 3 hours.
- Garnish and serve.
Cook time includes the time needed to freeze the pie.
Plain yogurt can be substituted for the sour cream, Heavy cream can be used instead of whipping cream.
Recipe adapted from Family Food on the Table.