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Blueberry-Vanilla Cream Cheese Pies

Alexandra Grablewski

Yield: Yields twelve.

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.


  • Two 17.3-oz. packages frozen puff pastry
  • 3 oz. cream cheese, softened
  • 7 Tbs. granulated sugar
  • Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
  • 2 large egg yolks
  • 1 cup blueberries
  • 2 tsp. cornstarch
  • 2 tsp. crème de cassis
  • 1/8 tsp. kosher salt
  • Confectioners’ sugar for finishing

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 45
  • Sodium (mg): 80
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 2


  • Thaw 3 sheets of puff pastry overnight in the refrigerator.

    Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

    In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.

    Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.

    On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.

    In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.

    Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

Make Ahead Tips

These are best within a few hours of baking.


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Reviews (8 reviews)

  • DisneyBelle | 01/14/2018

    These came out perfectly and we followed the recipe with only one change - instead of using crème de cassis - which only seems to come in a HUGE bottle and is really expensive - we used Raspberry Liqueur which we were able to find in a small 50ML bottle.

  • LArcher | 08/12/2014

    This is a must do recipe every blueberry season!

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