Grilled Blueberry Cheesecake Mini Pies

End your summer cookout with these deliciously fruity mini pies .

  • prep time 15 min
  • total time 60 min
  • ingredients 10
  • servings 12

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (8 oz) cream cheese, softened
1
teaspoon cornstarch
1/3
cup granulated sugar
1
egg
2
teaspoons vanilla
1/4
cup whipping cream
1/3
cup fresh or frozen blueberries
Sweetened whipped cream, if desired
Additional fresh blueberries, if desired
  • 1 Heat gas or charcoal grill for indirect cooking. Spray metal muffin pan (with 12 regular-size muffin cups) with cooking spray.
  • 2 Remove pie crusts from pouches; unroll on work surface or cutting board. With 3-inch round cutter, cut 6 rounds from each crust. Fit rounds into muffin cups, pressing in gently.
  • 3 In medium bowl, beat cream cheese, cornstarch and sugar with electric mixer on medium speed until well blended. Add egg and vanilla; beat 3 to 4 minutes or until smooth. Slowly stir in whipping cream. Fold in 1/3 cup blueberries. Spoon filling evenly into crust-lined cups.
  • 4 Place muffin pan on unheated side of two-burner gas grill with one burner heated to medium. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place pan on grill rack.) Cover grill; cook about 17 minutes or until filling is set and crusts are golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely.
  • 5 Garnish mini pies with whipped cream and additional blueberries.
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