Buttery pie crust, basque cheesecake, blueberry pie filling, and a buttery crumble, this Lemon Blueberry Cheesecake Pie is full of flavor and perfect for summer.

Side view of a slice of Lemon Blueberry Cheesecake Pie on a white and blue plate showing all of the layers.

How to make flaky pie dough?

Personally I LOVE a flaky pie dough if I’m going through the effort of making it myself, so this recipe is extra flaky, think almost puff pastry kinda vibes. The key is to use cold butter, a cold bowl, ice water when making the dough and then a couple rounds of folds to create those flaky layers.

What is the best pie pan?

I know they aren’t always the prettiest but a classic metal pie pan always works the best! The heat transfers quickly to the crust helping to get a flaky, well baked, crust that doesn’t shrink back. I like this one!

Do you need a water bath to bake cheesecake?

No you don’t need a water bath to bake all types of cheesecake. This pie uses basque cheesecake as the base which is traditionally baked at a very high temperature and not in a water bath. Therefore when baking this pie you also don’t need a water bath.

Can I make this pie in advance?

Yes! This pie essentially needs to be made in advance. If you have a full day at home the day before you plan to serve this you can make the whole pie in one day and have it set overnight. In order to make it in one day, make the pie dough first thing in the morning, then around 10:30 make the cheesecake, roll out the dough, and freeze the whole pie for about 6 hours. Around 5 pm make the blueberry and crumble layer and then bake it. Let it sit at room temperature for about an hour and then transfer it to the fridge to set overnight. To spread this out, the pie dough can be made days in advance and the pie dough with the cheesecake could sit in the freezer overnight.

Tips for making a Lemon Blueberry Cheesecake Pie

If you don’t have time you can use a store bought pie crust but I really recommend making it yourself! This recipe is super simple, just takes a little bit of time.
It’s ok if the dough looks rough and scraggly in the beginning. The folding, rolling, and chilling process smooths out and hydrates the dough.
Keep everything COLD when making the pie dough, you don’t want the butter to melt into dough.
Don’t be tempted to whip the cheesecake filling at a high speed as this will add too much air into it. Keep it at medium or medium low speed. If you don’t have an electric mixer, the cream cheese needs to be at room temperature in order to mix it.
I 100% recommend using a metal pie pan – it’ll make the best flaky pie dough and keep the crust from shrinking back. I recommend this one!
Don’t rush the chilling times for this pie.
Fresh or frozen blueberries work for this!
This pie can be fully made the day before you plan to serve or you can spread it out over multiple days. To spread it out, prep the pie dough one day, make the cheesecake and freeze the next day, bake it with the blueberries and crumb topping on the following day, and serve on day 4.

Additional Recipes to try:

Ingredients

All Purpose Flour: I recommend King Arthur Baking All Purpose flour for the crust, crumble, and cheesecake!
Sugar: White granulated sugar is used in all elements of the pie.
Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness of all three elements.
Butter: High fat, salted butter is best for this pie crust and crumble but unsalted works too!
Ice Water: Really cold water is best for this crust, ideally ice water.
Cream Cheese: Cream cheese is the base of the basque cheesecake layer.
Egg: I use large eggs for the cheesecake.
Vanilla: I like to use vanilla bean paste in the cheesecake portion and vanilla extract in the crumble but you could use either for both.
Heavy Cream: Heavy cream is used in the cheesecake.
Blueberries: Fresh or frozen blueberries will work for the topping but if using frozen I recommend using wild blueberries.
Lemon: Lemon zest and juice are used in the blueberry layer.
Corn Starch: A little bit of starch thickens the blueberries as they bake. Arrowroot or tapioca starch can work as well.

Side view of a Lemon Blueberry Cheesecake Pie.

How to make a Lemon Blueberry Cheesecake Pie

Pie Dough

Add ice into a cup of water and set aside.
In a medium mixing bowl, whisk together the flour, salt, and sugar with a fork.
Thinly slice the cold butter, dropping it into the dry ingredients as you do. The slices should be between 1/8th and 1/4 of an inch thick.
I like to use a pairing knife and cut directly off a big Kerrygold block but you can also pre slice the butter on a cutting board if you prefer. Just make sure the butter stays cold.
Smush each slice of butter between your fingers into the dry ingredients to flatten them out and start working in the flour mixture.
Drizzle the ice water onto the surface of everything in the bowl.
Use a fork to mix and slightly smush the water into the mixture until it looks shaggy. It’s ok if it still looks a little dry but there shouldn’t be large amounts of completely dry flour left. Don’t be tempted to add more water.
Pour the mixture onto a sheet of plastic wrap and use the sides of the plastic wrap to smush the dough into a square that’s between 1/2″ and 1″ thick.
Place the dough in the fridge to chill for 45 minutes.
After 45 minutes, dust your work surface with flour. Take the pie dough out of the fridge and roll the dough out in a rectangle that is about 1/4″ thick. Use flour and a bench scraper as needed to keep the dough moving and keep it from sticking.
Letter fold the dough so fold the top third over the middle third, and then the bottom third over the other two thirds.
Rotate the dough 90 degrees and roll the dough back out to 1/4″ thick. Repeat the letter folds, it should be a skinny long rectangle so when you fold it you will have a square.
Rewrap the dough and chill for another 45 minutes.
After the 45 minutes have passed roll and fold the dough again twice. Rewrap the dough and chill for another 45 minutes. At this point you can chill it for as long as you need until you’re ready to use it.
If chilling for more than 6 hours, place it in a ziptop bag to make sure it doesn’t dry out.

Cheesecake

In a medium mixing bowl, add in the cream cheese, sugar, salt and vanilla. Beat on medium low speed for 3 minutes until smooth, don’t be tempted to increase the speed as it will add unwanted air bubbles.
Add in the eggs one at a time, mixing completely until smooth in between each addition. Pour in the heavy cream and mix once more. Sift in the flour and mix again. Set aside while prepping the pie dough.
Roll out the chilled pie dough, using flour as needed to keep it from sticking. The pie dough should be thin, about 1/8″ thick!
Gently drape the dough over the metal pie pan and lift the sides to allow the pie dough to reach all the way into the bottom edges of the pan. The dough should overhang by at least 1″ all the way around.
Trim off the corners with scissors but leave any other overhang. Fold the overhand under the edge of the pie dough to create a double thick crust that sits on the lip of the pie pan.
Crimp the pie dough however you want, just make sure the double layer of dough stays resting on the lip of the pie pan.
Pour the cheesecake through a fine mesh sieve into the pie crust, press any clumps through the sieve. Transfer the pie to the freezer and allow it to freeze solid for at least 6 hours or up to overnight.

Blueberry filling

Preheat the oven to 400 F and place a rack in the middle of the oven.
In a medium mixing bowl, add in the blueberries, lemon juice, lemon zest, sugar, salt and vanilla.
Stir together until fully mixed. Set aside while prepping the crumble topping.

Crumble Topping

In a small mixing bowl, add in the butter, sugar, vanilla and salt. Use a fork to mix it together.
Add in the flour and press the flour into butter mixture until no dry bits remain.

Layer and Bake

Pour the blueberry mixture over the frozen cheesecake layer. Sprinkle the crumb topping over the blueberry layer.
Bake in the hot oven for 30 minutes. Keep the pie in the oven and reduce the heat to 350 F.
Bake for another 40-50 minutes at 350 until the pie filling has puffed and the outer 2″ of the pie look set and the center still wobbles.
Take the baked pie out of the oven and let it cool at room temperature for about an hour. Then transfer the pie to the fridge to set overnight.
The next day, optionally dust with powdered sugar just before serving.

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