Blueberry Cream Cheese Pie

This pie practically melts in the mouth, I haven’t baked anything near this good for a long while.


We use a lot of plain soy yogurt in cooking, but there is only one really good brand sold in Finland, called Alpro. Their organic plain yogurt is not sweetened and it is pretty thick and tangy, like Bulgarian yogurt. I can’t remember buying any Alpro products in the US, but in Europe they are widely available.

Another ingredient liberally used in this recipe is the egg replacer powder, the brand sold in our local organic shops is called NoEgg by Orgran. I use it a lot these days, because it is a relatively new ingredient for me, and I want to find out how it works in different things. It can always be replaced with another starch, corn or potato. In this crust I think it could simply be left out. The crust is pretty similar to regular graham cracker crust, it probably just keeps together slightly better before refrigerating.


  • 1 dl liquid baking margarine, or melted margarine
  • 3/4 dl raw cane sugar
  • 2 tablespoons soy milk
  • 1,5 dl wheat flour
  • 1 dl spelt flour
  • 2 teaspoons vanilla sugar
  • 1 teaspoon baking powder
  • 2 teaspoons egg replacer powder

Cream cheese filling:

  • 1 dl plain soy yogurt
  • 100 g (half a package) Tofutti Creamy Smooth Original soy cream cheese (this is the only brand we have in Finland)
  • 3/4 dl granulated sugar
  • 4 teaspoons vanilla sugar
  • 3 teaspoons egg replacer powder

Blueberry filling:

  • 200 g frozen blueberries
  • 2 tablespoon granulated sugar
  • 2 tablespoons corn starch

First, I prepared the baking pan, 22 cm in diameter with a detachable bottom (don’t know what this is called in English). I greased it lightly with margarine and covered with bread crumbs. The oven was still hot after baking the macaroni casserole, so I just adjusted the heat to 175 degrees Celsius.

I made the crust by mixing the margarine, sugar and soy milk first. In another bowl, I mixed the dry ingredients, added this to the wet mix, and stirred until everything was combined. Then I spread the crust in the baking pan, dipping my fingers in flour every once in a while to make it easier.

I prepared the two fillings by just mixing the ingredients in two small bowls. I poured the blueberries in the crust, and then spooned the soy cream cheese filling on top, until it covered the berries completely. Finally I smoothed the surface to make the pie prettier, and put it in the oven for 40 minutes. Towards the end of the baking, I checked it every 5 minutes to see if the crust had browned and the filling settled.


We let the pie cool down for an hour or so, and served it with our evening tea.


  1. Karin
    Posted February 1, 2009 at 04:56 | Permalink

    This recipe is so good!!!! Because of my son’s wheat allergy, I used gluten-free flour in place of the wheat flour and oat flour in place of the spelt. Well, it turned out terrific. It looks just like the picture. The cooking time was spot on. I used 350 degrees fahrenheit. I will be using the crust recipe for all of my pies. My son, who is allergic to practically everything and is a very picky eater, loved it.

  2. Anni
    Posted February 1, 2009 at 17:49 | Permalink

    Hi Karin – I’m so glad you liked this! And reminded me of the recipe, I think I’ll have to bake this again some time soon… Good to know that the pie can easily be made gluten-free as well.

  3. Anna
    Posted June 20, 2009 at 16:36 | Permalink

    I had been planning on making this pie for ages because it looks so delicious in the pictures. I finally made it and the recipe is just as good as I thought it would be!

    I made some slight changes and I think they are worth trying. I added some lemon juice and zest into the cream cheese filling because I love the combination of blueberries and lemon. I was also out of bread crumbs so I replaced them with oatmeal. It made the crust crunchy in a good way.

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