Blueberry Cheesecake Cookie Pie is irresistibly delicious. It features a soft, gooey cream cheese center studded with fresh, juicy blueberries and a buttery cookie base with white chocolate chunks, finished with a crisp golden top. This recipe is adapted from my Best Ever Blueberry Cookies and combines the best elements of cookies and cheesecake in one easy pie.
White Chocolate Blueberry Cream Cheese Cookie Pie
Every bite is a delight. This cream cheese blueberry cookie pie is filled with bright, tangy cheesecake filling and bursts of fresh blueberries, all enclosed in a tender white chocolate cookie crust. It tastes like a filled cookie but is much simpler to prepare than individually shaped cookies—no rolling, stuffing, chilling or shaping required. Simply mix the dough, press it into the pan, add the filling and bake.
Serve it warm with a scoop of ice cream for a gooey center and crisp top, or chill it for a firmer, cheesecake-like texture. The pie is at its crispiest on day one; if refrigerated overnight the crust softens but remains delicious. Choose warm and crisp or cool and creamy depending on your preference.
Making Blueberry Cheesecake Cookie Pie is so easy! Here’s how…
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish. Chop white chocolate into small chunks or use white chocolate chips. Prepare the cookie dough, press half into the dish to form the crust, shape the remaining dough into a circle on parchment to use as the top, then assemble the cheesecake filling and bake.
Making the White Chocolate Chunks Cookie Dough
Beat softened unsalted butter with light brown sugar and vanilla until pale and creamy. Add an egg and mix until combined. Gradually add the all-purpose flour and baking soda, mixing until just incorporated. Fold in the white chocolate chunks or chips.
Divide the dough in half. Press one half into the bottom and up the sides of a greased 9-inch pie dish to form the crust. On parchment paper, press the remaining dough into a 9-inch circle (to match the top of the pan) and chill it in the refrigerator while you make the filling.
Making Blueberry Cheesecake Filling
Beat room-temperature cream cheese with sugar, vanilla and cornstarch until smooth. Gently fold in blueberries with a rubber spatula, taking care not to break them and turn the filling purple.
Spread the filling over the prepared crust. Remove the chilled cookie dough circle from the parchment, invert it over the filling and press the edges to seal. Scatter additional blueberries and white chocolate chunks on top if desired.
Bake for 50–60 minutes, tenting with aluminum foil if the top browns too quickly. Baking time may vary with different pans, so look for a slightly jiggly center. Cool to room temperature, then refrigerate if you prefer a firmer cheesecake texture.
Serve warm with a scoop of ice cream or enjoy chilled. This is a delightful summer dessert that balances creamy cheesecake, fresh berries and sweet white chocolate in a buttery cookie crust. Enjoy!
Blueberry Cheesecake Cookie Pie
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- Author: Vera Z.
Prep Time: 10 minutes- Cook Time: 55-60 minutes
- Total Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
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Blueberry Cheesecake Cookie Pie combines a creamy cheesecake filling with fresh blueberries and a white chocolate-studded cookie crust for a decadent, crowd-pleasing dessert.
Ingredients
White Chocolate Cookie Dough
- 1 cup unsalted butter, room temperature (reserve 1 tablespoon to grease the pan)
- 1 1/4 cup light brown sugar
- 1 teaspoon vanilla
- 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 topping)
Blueberry Cheesecake Filling
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla
- 1 cup blueberries, plus a few extra for the top
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish with 1 tablespoon melted butter.
White Chocolate Chunks Cookie Dough
- Whisk together baking soda and all-purpose flour in a separate bowl.
- In a large bowl, beat softened unsalted butter, light brown sugar and vanilla until creamy.
- Add the egg and mix until combined.
- Add the flour mixture in two additions and mix until just combined. Fold in the white chocolate chunks or chips.
- Divide the dough in half. Press one half into the bottom and up the sides of the prepared pie dish to form the crust.
- On a sheet of parchment, press the remaining dough into a circle sized to fit the top of the pie. Refrigerate that dough circle while you make the filling.
Cheesecake Filling
- Beat room-temperature cream cheese with sugar, vanilla and cornstarch until smooth. Gently fold in the blueberries with a rubber spatula.
- Spread the filling over the cookie crust in the pie dish.
- Invert the chilled cookie dough circle from the parchment onto the filling and seal the edges.
- Scatter additional blueberries and white chocolate chunks on top. Bake 55–60 minutes, tenting with aluminum foil if the top browns too quickly. Baking times may vary by dish; the center should be slightly jiggly when done.
- Allow to cool before serving, or chill for a firmer texture. Serve warm with ice cream if desired.