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Grilled Blueberry Cheesecake Mini Pies

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  • Prep 15 min
  • Total 60 min
  • Ingredients 10
  • Servings 12
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End your summer cookout with these deliciously fruity mini pies .
By Susan Whetzel
Updated May 16, 2013
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  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you have a 12-cavity metal tart pan, you can use that instead of the muffin pan.
  • tip 2
    If your muffin pan is on the thin side, place a metal cookie sheet under the pan on the grill. Do the same if the crusts appear to be browning too quickly.
  • tip 3
    Raspberries or blackberries would be ideal as substitutes for the blueberries. Avoid using strawberries, however, as the moisture content will result in a too wet batter.

Nutrition Information

No nutrition information available for this recipe
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