Blueberry Cheesecake Pie

Serves 10-12

Blueberry Topping

2 cups frozen (or fresh) blueberries
½ cup water, divided
1-1/2 tablespoon Virtue Sweetener
1 tablespoon arrowroot powder


1 cup Wheat-Free Market All-Purpose Baking Mix
¾ cup chopped pecans
2 teaspoons Virtue Sweetener
1/8 teaspoon salt
3 tablespoons salted butter, melted

Cream Cheese Filling

8 oz. cream cheese, room temperature
1-1/2 cup heavy whipping cream
2 tablespoons Virtue Sweetener
½ teaspoon vanilla

Prepare Blueberry Topping by adding blueberries and water to a small sauce pan (reserve 1 tablespoon of water to create the arrowroot slurry). Cover and cook over medium heat for 8-10 minutes or until blueberries are thawed and the water begins to turn blue.  Add the sweetener and stir.

In a small ramekin, mix the arrowroot powder and the reserved tablespoon of water. Slowly pour arrowroot mixture into the blueberries, continuing to stir. Blueberries mixture will instantly thicken. Turn off heat. Taste for sweetness and adjust if needed. Pour into a small bowl and refrigerate until topping is chilled completely.

Prepare Crust by preheating oven to 350 degrees F. In a medium bowl blend the baking mix with nuts, sweetener, salt and butter. Press mixture into the bottom of an 8X8 inch baking pan. Bake crust for 15 minutes or until it becomes fragrant and just starts to brown.  Allow to cool completely. (You can refrigerate to speed up the process.)

Prepare filling by blending the cream cheese in a large bowl until smooth. Add cream, sweetener and vanilla to the cream cheese and blend until smooth and thick. Taste for sweetness and adjust if needed.  Refrigerate until needed.

Once crust is completely chilled, add filling then top with blueberry topping. Serve immediately or chill until ready to serve.

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