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6-Ingredient Blueberry Cheesecake Skillet Pie

Servings 6 to 8 people


  • 10-inch ovenproof skillet (Don’t have one? No worries, just lay the pie dough on a parchment-lined baking sheet and crimp the edges over the blueberry filling.)
  • Large bowl
  • Zester
  • Cutting board
  • Chef’s knife


  • 1 pound fresh or frozen blueberries
  • 1/4 cup plus 3 tablespoons white sugar
  • Zest and juice of 1 lemon
  • 2 tbsp cornstarch
  • Nonstick cooking spray1 store-bought pie crust
  • 1 store-bought pie crust
  • 8 ounces whipped cream cheese, room temperatureice
  • Optional (but not really): vanilla cream


  • Preheat oven to 400F.
  • In a large bowl, toss 1 pound blueberries, 1/4 cup sugar, the zest and juice of 1 lemon, and 2 tablespoons cornstarch until the cornstarch is fully combined and no (or very few) white flecks remain.
  • Lightly coat the skillet with nonstick cooking spray. Lay the pie crust evenly in the skillet. Spread 8 ounces whipped cream cheese over the bottom of the entire pie crust (not up the edges) and sprinkle with 2 tablespoons sugar.
  • Pour the blueberry mixture over top. Crimp the pie crust edges over the blueberry filling.
  • Spray the crimped pie crust with nonstick spray and sprinkle with 1 tablespoon sugar.
  • Bake for 45 to 55 minutes, until the exposed pie crust is light brown and cooked through.
  • Wait 10 minutes before slicing to allow the the berries to cool enough to gel into a pie filling consistency.
  • Enjoy hot, or at room temperature. With ice cream!!!!!!!


  • No ovenproof skillet? See note above in the tools section.
Author: Caroline Chambers