Summer is fast approaching and that means lots of good and healthy fruits and berries come in season, including blueberries. And there’s nothing better than a good blueberry pie, during summer when blueberries come in season we have to take advantage of it, there are thousands of healthy recipes with blueberries, you can easily make healthy breakfast blueberry muffins, smoothies, and cakes. Blueberries are extremely healthy, they are very high in vitamin C, they are low in calories and high in nutrients and they have earned the honor of being the king of antioxidant foods. A cup of blueberries contains only 84 calories, so you can feel free to eat as many as you like, they also contain nutrients that help prevent early aging and even cancer. Now, what if I told you this recipe is no ordinary blueberry pie?
This pie has a delicious creamy cream cheese filling that will make your mouth water like the Niagara Falls. This recipe is also very healthy, so you don’t have to feel too bad for going back for a second piece. Making a good pie that the whole family can enjoy is something we all want and to be able to serve them something that’s not only delicious but also healthy is just like a cherry on top, or should I say blueberry. Or maybe you want to impress your friends at a barbecue, and what impresses more than a delicious blueberry pie with cheesecake filling? This recipe is so simple and easy to make, but everyone will think it took you hours of hard work. The only thing in this recipe that takes time is when the filling needs to set, the rest is easy and quick. This delicious pie has a graham cracker and nut crust, crispy and golden, the graham crackers add a very nice taste and the nuts add that delicious crispy texture. It is also a healthier choice from the normal crust which usually is made with lots of butter. It’s also much easier to make, you don’t have to knead a dough and then roll it out and then carefully pick it up only to have it break and crumble to pieces and then having to start the whole rolling process over again. With the graham cracker crust you simply just crush the crackers and then combine it with the rest of the ingredients and then press it into the pan, easy, no need to knead it or roll it. Baking it until it is just right, golden and crispy, you can’t go wrong with this crust.
The cream cheese filling is something every pie should have, everything should actually have some sort of cream cheese with it. Creamy, perfect amount of sweetness, fresh and not too heavy. This filling is like the cherry cream cheese filling we have all made before, but with blueberries, this will take your tastebuds on a trip to the moon and back! The lemon juice will help balance the sweetness and give it that freshness the filling needs.
To Make this Recipe You’Il Need the following ingredients:
FRESH BLUEBERRY CHEESECAKE
Fresh blueberry cheesecake pie with homemade crust
Nutty Graham Cracker Crust
1 cup graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)
1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
CHEESECAKE
1 (8-ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
Fresh Blueberry Topping
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice
Nutty Graham Cracker Crust
Combine all ingredients and press into a sprayed 8 x 8-inch baking pan. Bake in preheated 350-degree oven 10 to 12 minutes. Remove and let cool
Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before
CHEESECAKE
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Fresh Blueberry Topping
Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.
