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Mini Blueberry Cream Cheese Pies | Magnolia Days

Mini Blueberry Cream Cheese Pies

A recipe for mini blueberry cream cheese pies in small jars. The pies have a graham cracker crust, cream cheese filling, and blueberry topping.
Course Dessert
Cuisine American
Total Time 45 minutes
Author Renee

Ingredients

For the crust:

  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar

For the filling:

  • 8 ounces cream cheese at room temperature
  • 14 ounces sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla

For the topping:

  • 1 can blueberry pie filling

Instructions

For the crust:

  1. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl.

For the filling:

  1. In a large bowl, beat cream cheese using an electric hand mixer until fluffy.
  2. Add sweetened condensed milk and beat to combine.
  3. Add lemon juice and vanilla and beat to combine.

To assemble:

  1. Divide the crust mixture among the jars. Use a spoon or shake the jars to even out the crust. Pressing down the crust is optional.
  2. Pipe or spoon cream cheese filling evenly over the crusts.
  3. Top each with blueberry pie filling.
  4. Serve immediately or refrigerate until serving.

Recipe Notes

A recipe for mini blueberry cream cheese pies in small jars. The pies have a graham cracker crust, cream cheese filling, and blueberry topping.