These bite-sized Blueberry Cream Cheese Pies are the perfect way to celebrate blueberry season! A layer of sweet cream cheese filling gives a standard blueberry pie filling an instant upgrade.
Mini Blueberry Pies with Cream Cheese Filling
Blueberries and cream cheese are one of my favorite flavor combinations. The two just play together so well that I try to pair them as much as possible in recipes like my No-Bake Blueberry Cheesecakes, Blueberry Cream Cheese Crisp, and Blueberry Cream Cheese Coffee Cake.
I had somehow never used this dynamic duo in a pie, but that changes today with these Mini Blueberry Cream Cheese Pies. Upon first glance, they look like standard mini blueberry pies, but when you take a bite, you get the delightful surprise of a sweet cream cheese layer at the bottom!
These little pies are a great choice for entertaining. Your guests can just grab a pie and you don’t have to worry about slicing and serving. Plus, mini desserts are just so adorable, aren’t they?
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For the crust:
- Pie crust – Use a double recipe of my go-to pie crust or your own favorite pie crust recipe.
For the crumb topping:
- All-purpose flour – Learn more: How to Measure Flour
- Granulated sugar
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
For the cream cheese filling:
- Cream cheese – Let this come to room temperature so it can be whipped smooth with the sugar.
- Confectioners’ sugar
For the blueberry filling:
- Blueberries – You can use fresh or frozen.
- Granulated sugar
- Vanilla extract
I really like the addition of vanilla to these pies, but for something a bit different, substitute almond extract, which adds a lovely marzipan flavor. You could also omit the extract altogether, and instead add the zest and juice of a lemon for a citrus bite.
How to Make Mini Blueberry Cream Cheese Pies
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!
To make the crust:
Prepare. Preheat your oven to 350°F and grease a 12-cup standard-size muffin tin.
Cut the dough. Roll out the dough to about 1/8-inch thickness. Use a circular cookie or biscuit cutter, or the rim of a glass, to cut the dough into 12 four-inch circles.
Create the crusts. Push the circles into the bottom and up the sides of each muffin cup, then place the muffin pan in the refrigerator.
To make the crumb topping:
Make the crumb mixture. Whisk together the flour, sugar, and salt in a small bowl. Add the butter, then mix it in with a pastry blender, fork, or your fingers until it forms a coarse crumb.
Chill. Refrigerate the crumb topping while you make the fillings.
To make the cream cheese filling:
Beat the cream cheese. Use an electric mixer on medium speed to beat the cream cheese and sugar until they’re well-combined and smooth.
Assemble. Divide the cream cheese mixture evenly into the pie crusts, and spread it in the bottom. Return the pan to the refrigerator.
To make the blueberry filling:
Cook the berries. Combine the blueberries, water, sugar, and cornstarch in a medium saucepan and bring the mixture to a boil. Continue cooking for 2 to 3 minutes, until the mixture has thickened. Remove from heat and stir in the vanilla.
Finish assembling. Spoon the blueberry mixture over the cream cheese layer, filling each almost to the top. Sprinkle the crumb mixture over the tops of the pies.
Bake. Place the muffin pan in the oven and bake for 25 to 30 minutes, or until the crusts are golden brown.
How Do You Keep Blueberry Pie From Being Runny?
The blueberry pie filling for this recipe has cornstarch added, which should take care of any runniness because it thickens the liquids that cook off of the berries. Another trick is to use smaller berries instead of the big juicy ones!
Tips for Success
Here are a few additional tips to help you make perfect Mini Blueberry Cream Cheese Pies.
- Handling the pie crust dough. I recommend dividing the dough in half before refrigerating to make rolling the dough more manageable.
- Forming the crusts. Each crust should reach the top of the pan or stick up above the pan just a smidge. Muffin pans can vary a bit, so you may want to make sure the first circle fits before cutting out all of them. I use the largest cutter in this cutter set, and use a knife to cut around the outside of the top for a 4-inch circle to fit my muffin pan.
- Loosening the pies. You can run a butter knife along the edges of each muffin tin cup to help loosen the mini pies a bit before you remove them from the pan.
How to Store
Refrigerate these pies in an airtight container or covered on a plate for 4 to 5 days. Let them sit at room temperature for a few minutes before serving.
Can This Recipe Be Frozen?
You can freeze these pies for up to 3 months. Store them in an airtight storage container or a freezer bag; you can place parchment paper between the layers to keep them from sticking together. Let the pies thaw in the refrigerator before serving.