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Blueberry Cheesecake Pie

Blueberry Cheesecake Pie with Shortbread Crust {Honey-Sweetened}

This blueberry cheesecake pie with a delicious shortbread crust will have you swooning with delight after every bite. You won't believe that it is only sweetened with honey.

Course Dessert
Cuisine Dessert
Keyword Cheesecake Pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings
Author Heather @ thecookstreat.com

Ingredients

Shortbread Crust:

  • ½ cup butter softened
  • 3 tablespoons raw honey
  • ¼ teaspoon vanilla extract
  • 1 ⅓ cups (6.65 ounces) all-purpose flour

Cheesecake Filling:

  • 1 8-ounce package cream cheese, softened
  • 3 large eggs
  • ⅔ cup (9 ounces) raw honey
  • 1 ½ teaspoons vanilla extract

Blueberry Topping:

  • 2 cups (10 ounces) fresh or frozen blueberries
  • ⅓ cup water
  • ¼ cup raw honey
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 300 degrees F.

For Shortbread Crust:

  1. In a food processor add softened butter and mix a few minutes until smooth. Then add raw honey and vanilla extract and mix until incorporated, scraping down sides of food processor as needed.

  2. Add half of the flour and mix. Then scrape down sides of bowl, add the remaining flour and mix until dough forms a ball. Press dough into 9-inch pie pan. 

For Cheesecake Filling:

  1. Add softened cream cheese, eggs, honey, and vanilla to a blender jar and blend about 30 seconds until smooth. Scrape down sides of blender and blend for another 10 seconds or so.

  2. Pour cheesecake filling over shortbread crust and bake in preheated 300 degree F oven for about 45 minutes or until filling is just set with a slight jiggle in the center.

  3. After cheesecake is done, allow to cool at room temperature for at least an hour (or until cool to the touch). Then cover with plastic wrap and refrigerate for 2 to 3 hours before serving or up to 24 hours in advance.

For Blueberry Topping:

  1. While the cheesecake is cooking prepare blueberry topping by combining in a medium saucepan the blueberries, water, honey, cornstarch, and lemon juice. Bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the mixture bubbles and thickens, about 4-5 minutes. Continue cooking longer, if desired, depending on the texture you are going for. The longer you cook it, the more the blueberries will break down. 

  2. Remove from the heat, scrape the mixture into a small bowl or jar (a wide-mouth pint canning jar is perfect) and then refrigerate.

  3. Serve slices of cheesecake with a dollop of blueberry topping. Or you can spread the blueberry topping evenly over the entire cheesecake before slicing and serving.

Recipe Notes

1. If you don't have a food processor, you can easily make the shortbread crust in a bowl with a pastry cutter.

2. For the cream cheese filling, using a blender is nice because it comes together so quickly with a nice uniform result. If using a hand mixer, beat the softened cream cheese for a few minutes until fluffy. Then add the eggs and the rest of the ingredients and mix until smooth.

3. The topping can be stored, covered in the refrigerator for about 3 days. It does tend to develop kind of a film on top if there is any part exposed to air. I usually don't worry about it and just mix it in. But if imperfections like that bother you, you can press a piece of plastic wrap directly over the surface of the berries.