Blueberry Cheesecake Pie Recipe

Creamy and delicious cheesecake with the perfect blueberry topping.


1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries


Preheat oven to 350 degrees F.

In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate.

With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate.

In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch.

Whirl until smooth, about 1 minute.

Add eggs; whirl until blended.

Pour about half of the cheese mixture onto the crust.

Top with 1/2 cup of the blueberries.

Cover with remaining cheese mixture.

Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds.

Add remaining 1 1/2 cups blueberries; toss to coat.

Top pie with berries.

Loosely cover pie; refrigerate until firm, about 3 hours.