Imagine a dessert so irresistible, so perfectly portioned, that you can't help but fall in love at first bite. These Mini Blueberry Cream Cheese Pies are not just a dessert – they're a miniature explosion of creamy, fruity magic that will transform your ordinary day into an extraordinary culinary adventure. Whether you're hosting a dinner party, looking for a crowd-pleasing treat, or simply craving something sweet and elegant, these little gems are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package of cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 package of pie crusts
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your mini pies bake evenly and thoroughly.
- Take the package of pie crusts out of the refrigerator and allow them to sit at room temperature for about 10 minutes to make them easier to work with.
- While the pie crusts are warming up, in a medium mixing bowl, combine the cream cheese, sugar, and vanilla extract. Use an electric mixer or a whisk to blend these ingredients until they are smooth and creamy. Make sure there are no lumps.
- Gently fold in the blueberries into the cream cheese mixture. Be careful not to mash the blueberries; you want them to remain whole for a nice texture and presentation.
- Once the mixture is well combined, take the pie crusts and roll them out on a lightly floured surface if necessary. Use a round cookie cutter or a glass to cut out circles that are about 4 inches in diameter. You should get enough circles to make 12 mini pies.
- Place the cut-out pie crust circles into a greased muffin tin, pressing them gently against the bottom and up the sides to form little cups.
- Fill each pie crust cup with the blueberry cream cheese mixture, being careful not to overfill them. Leave a little space at the top to allow for expansion during baking.
- Once all the mini pies are filled, place the muffin tin in the preheated oven. Bake for about 20-25 minutes, or until the crusts are golden brown and the filling is set.
- After baking, remove the muffin tin from the oven and allow the mini pies to cool in the tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Once cooled, you can serve the mini blueberry cream cheese pies as is, or top them with a dollop of whipped cream for an extra special touch. Enjoy!
Tips
- Room Temperature Magic: Let your cream cheese and pie crusts sit at room temperature for smooth mixing and easier handling.
- Don't Overmix: When folding blueberries into the cream cheese mixture, be gentle to keep the berries whole and prevent color bleeding.
- Flour Power: Lightly flour your surface when cutting pie crust circles to prevent sticking.
- Muffin Tin Hack: Use a non-stick muffin tin or generously grease it to ensure easy pie removal.
- Watch the Browning: Keep an eye on your pies in the last 5 minutes of baking to prevent over-browning.
- Cooling is Key: Allow pies to cool in the tin before transferring to prevent breaking.
- Serving Suggestion: A light dusting of powdered sugar or a dollop of whipped cream can elevate these mini pies from great to absolutely spectacular!
Nutrition Facts
Calories: 141kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 25mg
