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Blueberry Cream Pie
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Blueberry Cream Pie

This Blueberry Cream Pie features a buttery Biscoff cookie crust filled with a light, fluffy blueberry cream cheese filling and topped with a luscious homemade blueberry topping and fresh whipped cream. It's the perfect make-ahead dessert for any occasion.
Prep Time1 hour 30 minutes
Cook Time10 minutes
Chill Time8 hours
Total Time9 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: biscoff pie, blueberry cream pie, blueberry dessert, no bake blueberry pie
Servings: 8 Slices
Calories: 458kcal

Equipment

  • 9-inch pie pan
  • medium saucepan
  • stand mixer With whisk and paddle attachments.
  • mixing bowls
  • rubber spatula
  • offset spatula
  • pastry bag with large star tip

Ingredients

  • 1 1/3 cups Biscoff/Speculoos cookie crumbs
  • 1 1/2 Tablespoons brown sugar
  • 4 Tablespoons butter, melted
  • 3 cups blueberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • 1 cup heavy cream
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup blueberry topping
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 pinch salt
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Instructions

  • Spray a 9-inch pie pan with nonstick cooking spray. Mix the Biscoff cookie crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom and sides of the pie pan. Freeze for 15 minutes while preheating the oven to 350°F.
  • Bake the crust for 8 to 10 minutes. Remove from the oven and allow it to cool completely.
  • In a medium saucepan, cook the blueberries over medium heat until softened, mashing some berries to release their juices. Cook for 8 to 10 minutes.
  • Mix together the sugar, cornstarch, cinnamon, and salt. Stir into the blueberries and cook until thickened, about 2 to 3 minutes. Remove from the heat, stir in the lemon juice, and refrigerate until completely cool.
  • Whip the heavy cream until stiff peaks form and set aside. Beat the cream cheese until smooth, then beat in the sugar, 1/3 cup blueberry topping, vanilla, almond extract, and salt. Fold in the whipped cream until fully incorporated.
  • Spread the filling evenly into the cooled crust. Smooth the top and spread the remaining blueberry topping over the filling. Refrigerate for at least 8 hours or overnight.
  • Whip the heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract and continue beating until stiff peaks form. Pipe around the edge of the chilled pie, then slice and serve.

Notes

Fresh or frozen blueberries work equally well. Chill the pie for at least 8 hours or overnight for the best texture. Optional almond extract adds extra flavor but may be omitted if preferred.