Mini and Mini-er Blueberry Cream Cheese Pies

My friend and I also made blueberry cream cheese pies, with a recipe adapted from Pillsbury. While the little Pillsbury man is cute, I never have nor never will eat any of their products. We ain’t nutrition majors/minors for nothin’!

he overflowed =o

So we kept the filling but lost the refrigerated biscuit, using instead filo dough (phyllo dough? So many spellings) for mini-mini little pies and then homemade graham cracker crusts for bigger-yet-still-individual pies.

Both were absolutely delectable.

Mini and Mini-er Blueberry Cream Cheese Pies

Adapted from Pillsbury; makes 15 mini-er pies and 12 mini pies

Streusel:

6 tablespoons whole wheat pastry flour
1/4 cup raw sugar (gives a great crunch)
1 tablespoon lemon zest
1/4 cup cold butter, cubed

Blueberry filling:
3/4 cup raw sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen (or both) blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice
Cream cheese filling:
1 package 1/3-less-fat cream cheese (Neufchatel)
1/4 cup sugar
1 egg
Crusts:
1 package pre-made phyllo dough mini crusts
1 package graham crackers (like… 8 I think)
Some butter–2-4 tablespoons
Heat oven to 350°.
Streusel: mix flour, sugar, and zest. Cut in butter using two knives until crumbly.
Blueberries: In a saucepan, mix sugar and cornstarch. Gradually stir in water. Cook, stirring, over medium heat about 10 minutes or until thickened. Add about half the blueberries. Reduce heat to low, cover, and cook 10 minutes or until the mixture returns to a boil. Stir in lemon zest and lemon juice. Add remaining blueberries; stir gently. Set aside; let cool.
Cream cheese filling: Using an electric mixer, beat cream cheese until smooth; set aside. Alternatively, you could probably let the cream cheese get to room temperature and whisk it; we didn’t think ahead.
Crusts: Arrange phyllo dough mini crusts on a pan covered with aluminum foil. For graham cracker crusts, either put graham crackers in a plastic bag and have at ’em (crush them) or food process them. Add melted butter until press-able. In a 12-cup muffin pan, lined with paper, press graham cracker into the bottom of each cup.
Fun part: Add a dollop of cream cheese mixture, then 2 spoonfuls of blueberries, and finally a sprinkle of streusel on top to each prepared crust. Adjust your measurements accordingly.
Bake 20 minutes. Chill in fridge for as long as you can stand it (a few hours or more is optimal).
Here are my friend and me! Sarah’s specialties include spicy salsa, cake pops, potstickers, cheesecake, garlic bread, and waffles like none otha. She even gets paid. (hint, hint, anyone?) We have made pasta with grilled chicken, tomatoes and basil, potstickers, salsa, and chocolate-chocolate chip waffles in the past. This day we made pesto pasta sans broccoli for dinner with garlic bread, and these cheesecakes for dessert.
The cheesecakes/pies were delicious–both of them! The larger ones took a little maneuvering to get out, but the graham cracker crust was perfect. Lemon and blueberries are one of the best combinations–paired with cream cheese and streusel, what’s not to love? Also–holla–I did not spill ANYTHING on my dress.
Somebody definitely enjoyed them.
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5 comments on “Mini and Mini-er Blueberry Cream Cheese Pies

  1. Jasline says:

    The cream cheese pies are so cute and delicious looking! I wish I can have one right now… yum!

  2. […] is her tofu steak: I love tofu, but I’ve never thought of making it into a steak! Oh, and her mini blueberry cream cheese pies: sheesh I’m already drooling just typing the name! I wish I can be like her and cut down on […]

  3. […] Recipe and photo credit to whatwillicooktoday.wordpress.com […]

  4. […] is her tofu steak: I love tofu, but I’ve never thought of making it into a steak! Oh, and her mini blueberry cream cheese pies: sheesh I’m already drooling just typing the name! I wish I can be like her and cut down on […]

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