Real Recipes From Real Home Cooks ®

upside down blueberry pie cheesecake

★★★★★ 7
a recipe by
michelle 'FLAME' kelley
baltic, CT

OK, I am hoping this one will bring me my first Blue Ribbon. I tried this because I had some leftover blueberries from Christmas. My husband really loves this one.

Blue Ribbon Recipe

Blueberry pie and cheesecake in one dessert? Wow! You'll keep coming back for one more bite... and later realize it is almost gone. In the flaky pie crust is a blueberry base that was fresh with a slight sugar crunch. The cheesecake layer is creamy and super delicious. This is a delicious pie!

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For upside down blueberry pie cheesecake

  • 1 pkg
    Philly cream cheese (8 oz)
  • 1 pkg
    Cool Whip topping (8 oz)
  • 1 can
    sweetened condensed milk (14 oz)
  • 1/3 c
    lemon or lime juice (fresh is best)
  • 2
    single envelopes of non-flavored gelatin( i use knox)
  • 1 c
    white granulated sugar
  • 1/3 c
    all-purpose flour
  • 1 Tbsp
    fresh squeezed lemon juice
  • 4 c
    fresh blueberries (2 pints), rinsed, dried, and stems removed (you can use two large bags of frozen blueberries thawed, very well drained)
  • 2 Tbsp
    butter or margarine

How To Make upside down blueberry pie cheesecake

  • Premade pie crust in a pie plate.
    Prepare your favorite pie crust or you can use a 9 inch deep-dish ready to bake pie crust.
  • Sugar, flour, blueberries, and lemon juice tossed in a bowl.
    In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
  • Blueberries poured into a baking dish with pats of butter on top.
    Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl, so give the bowl one last good flip so you get all the gravy off the bottom. Dot with butter. Do not fill pie crust completely to the top as you need to save room for the cheesecake topping.
  • Blueberry pie baking in the oven.
    Bake pie at 350 degrees for 25 mins. To prevent over-browning of crust cover edges with tin foil or a pie shield.
  • Pie shield removed from the crust.
    After 25 minutes, remove foil and bake an additional 20 minutes until the edges are a golden brown. Remove from heat and let cool for 15 min on a wire rack.
  • Cheesecake ingredients whipped together in a bowl.
    Onto the cheesecake. In a large bowl, mix all ingredients except the lemon juice and gelatin. Whip well getting all the lumps out.
  • Mixing gelatin with warm lemon juice.
    Once everything is smooth, heat your lemon juice and mix completely with both packages of gelatin. Mix entirely and ensuring no lumps of powder. Do not overheat, heat just enough to dissolve gelatin.
  • Slowly pouring lemon juice into the cheesecake batter.
    Slowly add your lemon juice to the cheesecake mixture. Whip well to mix everything. Don't move too fast as the heat of the lemon juice may break down your Cool Whip. Let the mixture chill for at least 5 mins.
  • Cream cheese mixture spread over the blueberry pie.
    Pour your cream cheese over the cooling blueberry pie. Cover and smooth to edges.
  • Upside Down Blueberry Pie Cheesecake chilled and ready to be sliced.
    Let chill for one hour or if possible overnight. Cut into slices and enjoy.