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600 min.
45 min.
8 servings

Blueberry Cheesecake Pie


  • 1 (7 oz.) package Martha White® Blueberry Cheesecake Flavored Muffin Mix
  • 1 (9-inch) graham cracker pie crust
  • 2 cups fresh or frozen blueberries
  • 1 (8 oz.) package cream cheese, soften at room temperature
  • 4 tablespoons sugar
  • 1 stick butter, melted

Preparation Directions

  1. HEAT oven to 350ºF. Beat cream cheese with 2 tablespoons sugar. Set aside.
  2. COMBINE muffin mix with melted butter to make the topping. Toss blueberries with remaining 2 tablespoons of sugar. Spread sweetened cream cheese onto the bottom of pie crust.
  3. POUR blueberries over cream cheese. Top blueberries with the blueberry cheesecake topping, spreading to the edge of the crust.
  4. BAKE in 350ºF for 45 minutes or until the topping is light brown and set. Remove and allow to cool completely before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 460 (Calories from Fat 280), Total Fat 32g (Saturated Fat 16g, Trans Fat 3g), Cholesterol 70mg, Sodium 430mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 25g), Protein 4g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Vitamin D %, Calcium 10%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.