This recipe was created in partnership with Driscoll’s.
Blueberries and cream cheese are one of my favorite flavor combinations. Those two just play together so well that I try to pair them as much as possible in recipes like cheesecakes, crisps, and cakes.
I had somehow never used that dynamic duo in a pie, but I have now remedied that in a big way with these little pies. They’re filled with a fairly traditional blueberry pie filling, but they have a little cream cheese twist with a layer of sweetened cream cheese in the bottom of each pie.
The cream cheese filling is a little ode to one of my all-time favorite mini pies. I love that sweet cream cheese surprise inside! It’s such a wonderful, rich twist to blueberry pie.
One of the things I love about baking with blueberries is that there’s no chopping, coring, peeling, or other prep work before you can get baking. Just give them a good rinse, let them dry, and you’re ready to go. Without that extra prep, this pie filling is ready to go into the pie crusts in short order.
I really like the addition of vanilla to these pies. It just works so well with the cream cheese filling. For something a bit different, substitute almond extract. Or omit the extract altogether, and add the zest and juice of a lemon for a citrus bite.
These little pies are a great choice for entertaining. Your guests can just grab a pie without worrying about slicing and serving. Plus, mini desserts are just so adorable, aren’t they? And if you’re a crust fan, these little guys will give you a higher crust to filling ratio. With that amazing filling, their individual size, and that sweet crumb topping, these are sure to please!
This post is sponsored by Driscoll’s. All opinions written are my own. This post contains affiliate links.