Blueberry Cream Cheese Mini Pies

Looking for dessert made using Pillsbury® refrigerated biscuits? Enjoy these citrusy mini pies filled with cream cheese and blueberry filling; topped with streusel.

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Servings 16

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( 172 ) Ratings

172 Ratings

5 Stars

4 Stars

3 Stars 16%

2 Stars 36%

1 Stars 21%

Member Reviews ( 31 )

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ingredients 14
Prep Time 30 min
Total Time 1 hr 10 min

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

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Directions

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; 12%
(Saturated Fat 6g, 6% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 35mg; 35%;
Sodium: 340mg; 340%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 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 Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

diberdych

report Posted Aug. 4, 2012 11:11 PM

I couldnt really taste cream cheese filling, may add a bit more. made them to take to work, shared with everyone they loved them. would make again. Think it would be good with other fillings to, peach apple.

angelwings126

report Posted Jul. 7, 2012 5:50 PM

I agree with the others about the biscuit crust being too much for this dessert. I think it would do better with another crust. I could not really taste the cream cheese filling in it and I only made 12 and used all the filling. The blueberry topping was great.I sprinkled the biscuit cups with powered sugar and cinnamon before filling them with the cream cheese mixture to give them a little sweetness. I probably wont make these again.......not my favorite.

henegars

report Posted Jul. 5, 2012 11:08 AM

Loved these little pies! We were on a camping trip so I altered it a little and was still good! I really found all the other reviews helpful and interesting! I used 2 cans crescent dough sheets (much liter and better flavor) cut into eight portions so the crust was more thin,crisp. and flaky, doubled the cream cheese, left sugar and eggs the same, and used canned blueberry pie filling. Made 16 servings. Loved them!

psnichols01

report Posted Jul. 4, 2012 12:05 PM

i tweaked by using canned cherry pie filling and no streusel...great and easy recipe!

aronmeehan

report Posted Jul. 3, 2012 11:26 AM

I was really surprised to see such awful reviews for these. There are definitely a few things worth changing, but if made to the recipe, they are pretty good. I do agree that the crust could be sweeter, but it didn't seem too thick to me. I rolled the biscuit halves out super flat and bunched up the crust around the top of the muffin tins (like a pie crust) which really helped as far as the filling overflowing onto the pan. I also dusted the crusts lightly with sugar to add a little more sweetness. I think that making more cream cheese filling and less blueberry filling would also make them yu