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Frozen Lemon Blueberry Cheesecake Pie - a frosty treat combines cheesecake and pie into a dessert that will be a hit with the entire family!

Frozen Lemon Blueberry Cheesecake Pie

Frozen Lemon Blueberry Cheesecake Pie - a no-bake frosty treat combines cheesecake and pie into a dessert perfect for summer!
5 from 1 vote
Prep Time :15 minutes
Cook Time :3 hours
Total Time :3 hours 15 minutes
Servings :8
Calories :585
Course :Dessert

Ingredients

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

Instructions 

  • 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.

Chef Tips

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.

Nutrition Facts

Serving: 1servingCalories: 585kcalCarbohydrates: 53gProtein: 5gFat: 41gSaturated Fat: 24gCholesterol: 115mgSodium: 238mgPotassium: 186mgFiber: 2gSugar: 42gVitamin A: 1371IUVitamin C: 6mgCalcium: 105mgIron: 1mg

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