We are big fans of the cream cheese and jelly combo in this house. My son asks for a mini bagel topped with the combo at least a few times a week.
When I saw an extra pack of graham crackers in the back of the pantry, I knew a pie crust needed to be made. The filling? Had to be a version of our favorite flavor combo.
If you’re not a huge berry fan, I’m giving you tons of ideas down below of different flavor combos and how to make this cream cheese pie your own!
If you love blueberry flavor check out all my blueberry recipes! Check out more of my homemade pies! Some of my favorites are this Chocolate Ganache Pie, Orange Pie Bars, and Raspberry Pecan Crust Pie!
This Pie is…
- Silky smooth.
- Velvety.
- Simple to make.
- Light and creamy
- Surrounded with a sweet graham cracker crust
- Topped with juicy berry jam
Cream Cheese Pie v. Cheesecake
When I first made this I started to wonder what the difference is between a cream cheese pie and a cheesecake. They use a lot of similar ingredients!
In my opinion the main difference between the two is texture. Cheesecake is super rich, dense and firm. Cream cheese pie on the other hand is light and smooth, almost like a custard.
You’ll Love the Graham Cracker Crust 🤤
This is a simple mix of graham crackers, coconut sugar, butter, and salt. I pulse it in my food processor until it’s combined and then press it into the pie dish. I’ve heard you can buy graham cracker crumbs in the baking aisle of the food store but we usually have graham crackers in the pantry and find it easy to pulse them to crumble them.
You can use regular graham crackers of gluten free graham crackers!
Customize this recipe!
Add some Oreos! Chop up your favorite Oreos (they make gluten free ones!) and mix them into the cream cheese filling! Sprinkle some extras on top when it’s done baking.
Swap the topping. I’m topping this cream cheese pie with a blueberry lemon jam that I got from a sweet lady at a market. Try a strawberry, mixed berry, apricot, fig, or raspberry jam! So many fun fruity toppings!
Snickers, anyone? Drizzle your cream cheese pie with caramel, chopped peanuts and chocolate. Cut up some Snickers bars and enjoy the indulgence!
Chocolate. Melt some chocolate and drizzle it on top of your cream cheese pie! Or, swirl some Nutella into the top! I never say no to Nutella!
Square it up! I’m using a traditional circle pie dish but use an 8 x 8 square pan and cut the dessert into squares or rectangles to make cream cheese pie bars.
Serving Suggestions
I think this pie is best served at room temperature but you can also serve it chilled right from the fridge. Add a side of berries for a deliciously light and juicy dessert perfect for any brunch, potluck, or family dinner!
Can I Make this Ahead?
Absolutely! It’s the perfect make ahead dessert because it doesn’t need to be served warm. You can make this the day of an event and once it’s cool, cover it and set it aside until you’re ready to serve! Wait to spread the topping on top of the pie until you’re ready to serve it.
You can also make this a couple days ahead. Once the pie has cooled, cover the pie and store it in the fridge. A few hours before you’re ready to enjoy, remove the pie from the fridge and allow it to come to room temperature. Spread the jam on top and cut into slices!
How to Store Leftovers
I highly highly doubt you will have any leftovers but in the off chance you do… Leftovers can be stored in an airtight container for about 1 week.
Recipe
Silky Smooth Blueberry Cream Cheese Pie (with a Graham Cracker Crust)
Cream cheese pie is light, creamy and lusciously smooth. It has a sweet, crumbly graham cracker crust and is topped with juicy blueberry jam.
Ingredients
Graham Cracker Crust
- 9 graham crackers (1 pack)
- 1/4 cup salted butter, melted
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
Cream Cheese Filling
- 16 oz. (2 packs) cream cheese
- 2 eggs
- 1/4 cup agave nectar (honey or maple syrup also works)
- 1 teaspoon vanilla extract
- 1/4 cup blueberry jam
Instructions
- Preheat oven to 350F.
- Add the graham crackers, melted butter, sugar, and cinnamon to a food processor and process until crumbly.
- Grease a pie dish with butter and transfer the graham cracker crust to the dish. Use damp hands to press the crumbly mixture into the bottom and up the sides of the dish.
- Bake the crust for 5 minutes.
- In a large bowl, soften the cream cheese in the microwave for about 30 seconds.
- Add the eggs, agave, and vanilla to the bowl. Whisk until smooth.
- When the crust is done baking, pour the filling into the crust and smooth it in an even layer.
- Bake for 25 minutes until the edges puff up. The center may still be a bit jiggle and that’s ok. Most of the middle should be set.
- When the pie is done baking, allow it to come to room temperature.
- Right before you’re ready to serve, add the jam on top and spread it across the center of the pie.
- Cut into 8 slices and enjoy!
Nutrition Info:
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22.2g
- Sodium: 319mg
- Fat: 28.2g
- Saturated Fat: 16.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34.4g
- Fiber: 0.5g
- Protein: 6.9g
- Cholesterol: 119mg
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