These blueberry cream cheese bites are so much fun to make. Not only are they packed full of creamy blueberry goodness, but they’re literally the perfect bite-sized treats!
In our house, we’re always on the hunt for snacks. And while it might be simple to head to the store and buy something off the shelf, it’s no secret that a lot of those options just really aren’t that great for you. This is why I always find myself whipping up something that’s super easy and delicious and I never hear any “no’s” from my crew at all.
If you’re ready to try something new and delicious, check out these delicious blueberry bites. They might not look real pretty, but looks are deceiving.
Can you use frozen blueberries in this recipe?
Technically, yes…but I wouldn’t recommend it for this particular recipe. This is because once the blueberries thaw, they’re going to release a lot of liquid right along with it. This means that your bites are going to be water-down and not good and no one really has time for that.
Sticking with fresh blueberries is the easiest way to ensure that this blueberry cream cheese bites turn out perfectly each and every time. If you do use frozen blueberries, cut the water to 2 tablespoon or so.
Can I substitute lime juice for lemon juice?
You can. All you really need is something with a little bit of acidity to it so using lime juice isn’t going to be much of an issue at all. If you find that you can taste a difference between the two after making it a few times, you can then go back to whatever one you prefer after that.
What is a good topping for these blueberry cream cheese bites?
The verdict is still out on this one as everyone prefers something different. If you don’t want to have any type of topping on top, don’t. But if you prefer to drizzle a little bit of powdered sugar, honey, or syrup then go for it. A little dab of sweetness on top is never a bad idea.
How do you store leftover blueberry bites?
Since there is cream cheese in them, they need to be stored in the fridge. I recommend putting them into a bag or container with a lid and keeping them in arms reach. You’re going to find yourself reaching into the fridge and grabbing out one or two every time you walk past.
If you have an excess that you just can’t eat, either share the joy with your neighbors or store them in your freezer for later. The great part about these is that they’re really easy to freeze and they thaw out super fast as well.
My pro freezing tip to you is to freeze a few in a bag rather than all together. This way, when you are craving one of these delicious blueberry bites, you can easily thaw out one or two instead of the whole batch. Not only will this keep you from overeating on them but it will also help them last longer and give you more treats to look forward to at a later date.
If you’re in the mood for a delicious blueberry dessert treat, you really need to give these Blueberry Cream Cheese Bites a try. Every single one is perfectly created (and not always real pretty) and baked to make you feel like you’re eating a mini fruit pie time and time again. My family loved this recipe and can’t get enough when I do make them.
These can be enjoyed at any time of the day, but they’re super good at breakfast or during brunch time as well. I love to snack on them when I’m sipping my coffee and starting the day as they’re just the cutest little morning treats! I can’t wait to hear what you think about them!
Ingredients To Make Blueberry Cream Cheese Bites
- Pillsbury® pie crust (1 box)
- Fresh blueberries
- Sugar
- Corn starch
- Cream cheese
- Egg yolk
- Lemon juice
- Vanilla
How To Make Blueberry Cream Cheese Bites
- Start out by preheating the oven to 375° and spray 2 baking sheets with a non stick spray or line with parchment paper.
- And to make the Blueberry Filling, add blueberries and sugar to a small saucepan and stir.
- In a small mixing bowl, mix water and corn starch until combined then add to the blueberry mixture.
- Cook on low for 5-7 minutes until the blueberries has popped and blueberry mixture has thicken. Set aside to cool.
- Next, making the Cream Cheese Filling
- Using a medium bowl, beat cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
- Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes.
- Now putting it all together and making the bites.
- Unroll pie dough on a lightly floured cutting board. Using a pizza cutter, cut each pie dough into 16 pieces like a pizza. Leave each piece in place.
- Spread cream cheese mixture over each pie dough and then add blueberry sauce on top.
- Take one small piece at a time, roll from the outside edge towards the center of the pie dough (this will be messy but the end results are so good).
- Continue rolling each blueberry bite and place on prepared baking sheets. Repeat process with second pie dough.
- Place both baking sheets in the oven for 20 minutes, or until golden brown.
- Remove from oven, let cool for a few minutes, dust with powdered sugar or drizzle with a glaze over each of the bites, then enjoy.
Try These Delicious Blueberry Cream Cheese Bites Today
Here are a few more delicious blueberry recipes that can be found on the blog:
- Blueberry Cream Cheese Pastry
- Blueberry Cobbler
- Lemon Blueberry Poke Cake
- And these Blueberry Lemon Crumb Bars, plus many more.
Blueberry Cream Cheese Bites
Ingredients
- 1 box Pillsbury pie crust, room temperature
The Blueberry Filling
- 2 cups fresh blueberries
- 1/2 cup sugar
- 6 Tbsp water
- 3 Tbsp corn starch
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla
Instructions
- Preheat oven to 375° and spray 2 baking sheets with a non stick spray or line with parchment paper.
For The Blueberry Filling
- In a small saucepan, add blueberries and sugar. Stir.
- In a small mixing bowl, mix water and corn starch until combined then add to blueberry mixture.
- Cook on low for 5-7 minutes until blueberry mixture has thicken. Set aside to cool.Â
For The Cream Cheese Filling
- In a medium mixing bowl, beat cream cheese with an electric mixer until fluffy, about 2-3 minutes.Â
- Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes.Â
Making The Bites
- Unroll pie dough on a lightly floured cutting board. Using a pizza cutter, cut each pie dough into 16 pieces like a pizza. Leave each piece in place.
- Spread cream cheese mixture over each pie dough and then add blueberry sauce on top.
- Take one small piece at a time, roll from the outside edge towards the center of the pie dough (this will be messy but the end results are so good).Â
- Continue rolling each blueberry bite and place on baking sheets. Repeat process with second pie dough.Â
- Place both baking sheets in the oven for 20-22 minutes, or until golden brown.Â
- Remove from oven, let cool for a few minutes, dust with powdered sugar or drizzle with a glaze over each of the bites.
Notes
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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I made them today for the first time. They are really good. I will definitely make them again!
I’m so glad you liked them Neysa! Thank you for sharing! :)
This looks really yummy! Have you ever used puff pastry instead of pie dough? I’m thinking it might add a wonderful flakiness. Thoughts?
Good morning Karen,
Hi Karen, Great question. Yes, I have. I actually have a few posts that you might like where I have used puff pastry. Just type in “puff pastries” in the search bar on my blog and they should pop right up. That you for your comment.
Wow Blueberry Cream Bites look delicious. Could you come up with low-carb pie crust using coconut flour?
Could you use pillsbury crescent rolls in place if the pie crust ?
These look delightful
Hi Julie, yes you sure could. I actually have recipes using crescents on the blog. Check them out, they are delicious! :)
Can & how could u do this with strawberries or peaches
Hi Tim, yes both of those would work. For the strawberries, I’d probably do the same as the blueberries and for the peaches, I’d cut them in small chunks. I will make both of them fairly soon.
Great recipe. I just used the crescent rolls though, rather than cutting the pie dough into crescents. It was easier and saved time
Thanks for sharing Kelli, I’m so glad you liked them! :)