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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.
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
For the crust:
-
Stir together the graham cracker crumbs, melted butter, and sugar in a bowl.
For the filling:
-
In a large bowl, beat cream cheese using an electric hand mixer until fluffy.
-
Add sweetened condensed milk and beat to combine.
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Add lemon juice and vanilla and beat to combine.
To assemble:
-
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.
-
Pipe or spoon cream cheese filling evenly over the crusts.
-
Top each with blueberry pie filling.
-
Serve immediately or refrigerate until serving.
A recipe for mini blueberry cream cheese pies in small jars. The pies have a graham cracker crust, cream cheese filling, and blueberry topping.