Blueberry Pie Cheese Ball
Mom On Timeout
Mom On Timeout
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  • 2 8 oz packages of cream cheese, room temperature
  • 12 sticks unsalted butter, room temperature
  • 11 cup powdered sugar
  • 1½ cup brown sugar
  • 12 tsp vanilla extract
  • 11 cup chopped pecans, optional
  • 11 21 oz can blueberry pie filling
  • 1½ cup graham cracker crumbs
  • 1¼ cup finely chopped pecansCream cream cheese and butter together.
  • 1 Gradually beat in sugars and vanilla extract.
  • 1 Stir in pecans and blueberry pie filling until completely combined.
  • 1 Line a bowl with plastic wrap and fill with mixture. Make sure the top is covered securely.
  • 1 Refrigerate for at least three hours.
  • 1 Combine the graham cracker crumbs and chopped pecans in a small bowl and set aside.
  • 1 Peel off the plastic wrap on the top and invert onto a serving board or cake stand. Coat the cheeseball with the graham cracker crumb mixture, patting gently to secure.
  • 1 Serve immediately or refrigerate until ready to serve.



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