Blueberry Cheesecake Cookie Pie: A Sweet Delight!
Introduction:
Welcome to the world of desserts that bring joy and warmth! Today, I’m excited to share a recipe that combines the best elements of three beloved treats: cookies, cheesecake, and blueberries. This Blueberry Cheesecake Cookie Pie is not just a dessert; it’s an experience, a way to celebrate the sweet moments in life with family and friends. If you’re a fan of creamy, fruity, and buttery goodness, this recipe will be your new go-to. Don’t forget to subscribe to receive this mouthwatering recipe directly in your inbox!
Why You’ll Love This Recipe:
Imagine sinking your teeth into a slice of rich cheesecake that’s enveloped in a cookie crust, bursting with juicy blueberries, and topped with a delightful crispy cookie layer. It’s a party for your taste buds! The beauty of this recipe lies in its simplicity and the rich flavors that come together effortlessly. Plus, it’s very family-friendly—perfect for gatherings, holidays, or simply treating yourself on a cozy evening. Each bite offers a wonderful combination of textures: the creamy filling, the buttery crust, and the sweet pop of blueberries will have everyone coming back for seconds!
Ingredients:
For the White Chocolate Cookie Dough:
– 1 cup unsalted butter, room temperature (reserve 1 tablespoon for greasing the pan)
– 1 1/4 cup light brown sugar
– 1 teaspoon vanilla extract
– 1 large egg
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 7 oz white chocolate, chopped into small chunks (reserve some for the top)
For the Blueberry Cheesecake Filling:
– 8 oz cream cheese, room temperature
– 1/4 cup sugar
– 1 teaspoon corn starch
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries (plus extra for topping)
Necessary Tools:
– Mixing bowls
– Whisk
– Rubber spatula
– 9-inch pie dish
– Parchment paper
– Measuring cups and spoons
Ingredient Swaps and Additions:
Feel free to get creative! You can substitute the white chocolate with dark chocolate if you crave something more intense. For a nutty flavor, consider adding chopped walnuts or pecans to the cookie crust. If blueberries aren’t your thing, raspberries or chopped strawberries can be a delightful alternative—just adjust the sugar based on the fruit’s sweetness!
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with a tablespoon of melted butter.
2. In a bowl, whisk together the baking soda and flour.
3. In a large mixing bowl, beat the softened butter, brown sugar, and vanilla until creamy. Add the egg and mix until just combined.
4. Gradually add the flour mixture in two portions, blending well. Gently fold in the white chocolate chunks, saving a bit for later.
5. Divide the dough in half. Press one half into the bottom and up the sides of the greased pie dish.
6. Shape the other half of the dough into a circle on parchment paper, and chill it in the fridge.
7. For the cheesecake filling, beat the cream cheese, sugar, corn starch, and vanilla until smooth. Carefully fold in the blueberries.
8. Spread the cheesecake filling over the crust, then invert the chilled dough circle over the filling. Seal the edges and sprinkle additional blueberries and white chocolate on top.
9. Bake for 55–60 minutes, covering the top with aluminum foil if it browns too quickly. Bake until golden and set.
10. Allow to cool slightly, then slice and serve! A scoop of ice cream never hurts!
Serving Suggestions:
This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a fresh berry salad or a cup of warm tea to balance the sweetness. It also makes a stunning centerpiece for any dessert table.
Pro Tips for Success:
– Make sure your cream cheese is at room temperature for a smooth filling.
– Do not overmix the cheesecake filling to keep it light and airy.
– Keep an eye on the baking time—every oven is different!
Storing and Reheating:
Store any leftovers in an airtight container in the refrigerator for up to three days. If you enjoy your pie warm, simply reheat it in the oven at 350°F for 10–15 minutes.
FAQ Section:
– Can I use frozen blueberries?
Yes, but be sure to thaw and drain excess moisture before adding to the filling to avoid a soggy pie.
– Can I make this ahead of time?
Absolutely! You can prepare it a day in advance and just pop it in the fridge until you’re ready to serve.
Conclusion:
This Blueberry Cheesecake Cookie Pie is an absolute crowd-pleaser that’s easy to make and memorable to eat. Its creamy, fruity, and buttery profile is perfect for any occasion. I can’t wait for you to try it and share your warm memories with loved ones! Please leave your reviews, share your photos, or tag your creations on Pinterest or Instagram. Happy baking!
Nutritional Information (approx. per serving):
Calories: 350
Fat: 18g
Carbohydrates: 45g
Protein: 5g
Sugar: 20g
Fiber: 1g
