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Blueberry Cream Cheese Mini Pies

(173)
  30 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 16 servings
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Looking for dessert made using Pillsbury® refrigerated biscuits? Enjoy these citrusy mini pies filled with cream cheese and blueberry filling; topped with streusel.

Ingredients

Streusel

6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine

Blueberry Filling

3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg

Crust

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Steps

  • 1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
  • 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
  • 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.
  • 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
  • 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
  • 1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
  • 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
  • 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.
  • 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
  • 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
270
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
28%
Trans Fat
1 1/2g
Cholesterol
35mg
12%
Sodium
340mg
14%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
22g
22%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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