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A light and fluffy blueberry cream pie in perfect, single-sized servings. Made with fresh blueberries and homemade whipped cream, this is the best summertime dessert.
Blueberries are one of my favorite fruit flavors to work with, and one of the only fruits I like to snack on raw. These blueberry cream pies turned out so pretty, and have a great mild flavor that isn’t too sweet.
These pies need four hours to chill in the refrigerator before serving, so much sure you give yourself enough time. You could also speed up the process by popping them in the freezer for a couple of hours.
I recommend having your pie crust ready by the time the filling is made. For these, I used this easy sweet tart crust recipe. You could also buy premade puff pastry to make things easier.
Looking for more blueberry recipes?
Blueberry Cream Pies
6 fully baked mini tart crusts (or a 9″ inch tart crust)
6 oz fresh blueberries
1 cup sugar
1 8oz package of cream cheese
1 cup heavy whipping cream
1 tsp vanilla
- In a small saucepan, heat blueberries and sugar on medium-high. Let simmer until blueberries start to burst and thicken into a sauce, about 8-10 minutes. Remove from heat and let cool to room temperature.
- Add cream cheese to a bowl or stand mixer, and mix until smooth. Add in blueberry mixture and mix until well combined.
- In a separate bowl, combine heavy cream and vanilla, and beat at high speed until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture. Spoon the filling into prepared crusts and spread to edges. Lightly cover and chill in the refrigerator for at least 4 hours before serving.