Blueberry Cream Cheese Mini Pies Recipe

Name: Blueberry Cream Cheese Mini Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STREUSEL; 6 tablespoons all-purpose flour; 1/4 cup sugar; 1 tablespoon grated lemon peel; 1/4 cup cold butter or 1/4 cup margarine; BLUEBERRY FILLING; 3/4 cup sugar; 3 tablespoons cornstarch; 1 cup water; 4 cups fresh blueberries, can use frozen; 1 teaspoon grated lemon peel; 1 tablespoon fresh lemon juice; CREAM CHEESE FILLING; 1 (8 ounce) package cream cheese, softened; 1/4 cup sugar; 1 egg; CRUST; 1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits

Servings: persons

STREUSEL
6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or 1/4 cup margarine
BLUEBERRY FILLING
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries, can use frozen
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
CRUST
1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits

1
Heat oven to 350u00b0.
2
In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons 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.
3
In 2-qt. 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 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.
4
In small bowl, beat cream cheese filling ingredients until smooth; set aside.
5
Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).
6
Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

677

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: STREUSEL, 6 tablespoons all-purpose flour, 1/4 cup sugar, 1 tablespoon grated lemon peel, and more.

Yes, Blueberry Cream Cheese Mini Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cream Cheese Mini Pies

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