Mini Blueberry Cream Cheese Supremes Recipe

Name: Mini Blueberry Cream Cheese Supremes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) packagestore-bought refrigerated pie crusts, thawed and unbaked (unbaked) or 2 homemade pie crusts (unbaked); ⅓ cup water; ½ cup sugar; 2 tablespoons cornstarch; 2 tablespoons butter or 2 tablespoons margarine; 1 pint fresh blueberries; 1 (3 ounce) package cream cheese, softened; 2 tablespoons butter or 2 tablespoons margarine, softened; 1 teaspoon vanilla; 1 cup powdered sugar; powdered sugar, for sprinkling

Servings: persons

1 (15 ounce) packagestore-bought refrigerated pie crusts, thawed and unbaked (unbaked) or 2 homemade pie crusts (unbaked)
⅓ cup water
½ cup sugar
2 tablespoons cornstarch
2 tablespoons butter or 2 tablespoons margarine
1 pint fresh blueberries
1 (3 ounce) package cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine, softened
1 teaspoon vanilla
1 cup powdered sugar
powdered sugar, for sprinkling

1
Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
2
Cut with a 2-1/2-inch star-shaped cutter.
3
Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
4
Bake for 7 minutes, or until golden brown,.
5
Remove from mini tins, and cool on wire racks.
6
In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
7
In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
8
Spoon the blueberry mixture into the tart shells.
9
Pipe or dollop with cream cheese mixture.
10
Sprinkle with additional powdered sugar if desired.
11
Refrigerate until ready to serve.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 (15 ounce) packagestore-bought refrigerated pie crusts, thawed and unbaked (unbaked) or 2 homemade pie crusts (unbaked), ⅓ cup water, ½ cup sugar, 2 tablespoons cornstarch, and more.

Yes, Mini Blueberry Cream Cheese Supremes 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.

That's it — enjoy your meal!

Mini Blueberry Cream Cheese Supremes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions