This Blueberry Cheesecake Crostada is a perfect mash-up of a cheesecake and a blueberry pie. It’s the best of both worlds with a classic cheesecake filling topped with fresh blueberries all encased in a crispy, rustic (premade!) pie crust.
This is the perfect time of year for a blueberry dessert! The next time you see some good looking blueberries, or go berry picking, you have to try this blueberry cheesecake crostada. A crostada is just a flat pie, not made in a tin, but in a rustic shape on a baking sheet. The blueberries are tossed with a little sugar and lemon, the cheesecake filling is sweet and rich, and the premade pie crust comes out crispy and flakey – really! You’ll sprinkle the crust with sugar, and the cheesecake filling bakes into the crust just perfectly.
It is hard to believe that the crust turns out so well because you’re using a shortcut – a premade, refrigerated pie crust! I like using premade crusts because I’m not very good at making them from scratch, but if you are, then you could definitely use your favorite pie crust recipe instead. And then send me the recipe!
Besides the pie crust, you’ll need the cheesecake filling ingredients (cream cheese, sugar, an egg and vanilla), and the blueberry mixture ingredients (fresh blueberries, lemon, sugar and cornstarch). You’ll also use a little milk and sugar to finish your crust.
There are three basic steps to making your blueberry cheesecake crostada. First you’ll make the blueberry mixture, then the cheesecake mixture, and finally you’ll assemble the crostada for baking. For the cheesecake mixture, it’s easiest to mix if the cream cheese and egg are at room temperature. Put all of the cheesecake ingredients in a medium bowl and use an electric mixer to blend it all together until it’s smooth. You can also do this by hand if you don’t have a mixer.
Next gently fold the blueberry mixture ingredients together in a small bowl, being careful not to break up the blueberries.
Now for the fun part – the assembly! Start by placing your rolled out pie crust on a parchment paper lined cookie sheet. Slowly pour the cream cheese mixture into the middle of the pie crust, keeping about a 2 inch border at the edge of the crust. The mixture should be pourable, but not too runny.
Next carefully spoon the blueberry mixture over the top of the cheesecake mixture. By carefully, I mean don’t pour them all out at once. Take a large spoon and sprinkle the blueberries fairly evenly over the cheesecake mixture. Again, try to keep the border of the pie crust empty.
Now you’ll start folding the pie crust up over the filling. Bring the edge of the pie crust up and onto the blueberry cheesecake mixture, creating a fold every few inches. It’s really easy once you get the hang of it, and it looks pretty too. Once you have the crust folded over the delicious blueberry cheesecake filling, you’ll brush some milk or half and half on the crust and sprinkle with sugar. This is an optional step, but it gives the crust a crisp, crackly, delicious texture.
The best thing about this pie (besides the taste!) is that it’s supposed to look rustic, so don’t stress about the shape or getting everything to look perfect. It’s going to change shape a little as it bakes anyway.
In about 40 minutes, the crust on your crostada will be crisp and browned, the blueberries will have popped a bit, and the cheesecake mixture will be firm. Let the crostada cool for at least 30 minutes before eating to give the cheesecake filling the chance to set up completely.
Once the Blueberry Cheesecake Crostada has cooled, cut it into wedges and dig in! Your blueberry cheesecake crostada is best eaten the same day you bake it, which will be no problem because you won’t be able to stop eating it anyway.
Yum. It’s a perfect ratio of creamy filling to crispy crust!
- 2 cups fresh blueberries, rinsed
- ¼ cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced lemon zest
- 8 oz package of cream cheese, room temperature
- 1 egg, room temperature
- ⅓ cup sugar
- ½ teaspoon vanilla
- 1 pre-made pie crust, set out at room temperature for 20 minutes to make unrolling easier.
- 2 tablespoons half and half or milk
- 2 teaspoons sugar
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Remove pie crust from fridge and let come to room temperature while you're preparing the other ingredients.
- In a medium sized mixing bowl add the cream cheese, egg, ⅓ cup sugar and vanilla. Using an electric mixer, mix until fully combined and smooth, 2-3 minutes. Set aside.
- In a small mixing bowl combine the blueberries, ¼ cup sugar, corn starch, lemon juice and lemon zest. Stir until combined being careful not to break up the blueberries.
- Unroll the pie crust onto the parchment lined cookie sheet.
- Slowly pour the cheesecake mixture into the middle of the pie crust, keeping it 1½ to 2 inches from the edge of the crust.
- Using a large spoon, add the blueberry mixture carefully on to the top of the cheesecake mixture, again, leaving the edge of the pie crust empty.
- Start folding the edge of the pie crust up and onto the blueberry cheesecake mixture, creating a fold every few inches.
- Brush the crust with the half and half or milk, then sprinkle with sugar.
- Bake for 35-45 minutes. The pie crust should be golden and crispy. The blueberries will pop and bleed into the cheesecake mixture a bit, and the cheesecake should feel set when pressed.
- Remove to a wire rack. Let cool and set completely on the cookie sheet for at least 30 minutes before serving.