Skill level: Easy
These mini blueberry cream pies feature a smooth, chilled filling made with cream cheese, yogurt, and coconut cream, layered into a graham cracker crust and topped with fresh blueberries. The filling sets into a light, creamy texture without baking, making this an easy dessert to prepare ahead of time. Simple to portion and serve, this recipe works well for gatherings or a quick, chilled treat.
Mini graham cracker pies filled with a creamy blueberry mixture and fresh berries
Ingredients
- 7 ounces cream cheese
- 10.6 ounces of blueberry yogurt
- Coconut cream from one 15oz can of refrigerated coconut milk (discard clear liquid at the bottom of the can)
- 1/3 cup powdered sugar
- 12 mini graham cracker pie crusts
- Superfresh blueberries
Directions
- Using a stand mixer or a hand mixer in a bowl, whip cream cheese.
- Add in yogurt, coconut cream, and powdered sugar. Whip until thoroughly combined and smooth (approx. 2 minutes).
- Spoon creamy mixture evenly into 12 mini graham cracker crusts, then top each with 6 - 7 fresh blueberries (or more). Freeze on a sheet pan for 20-30 minutes, then serve cold.
- You can store leftovers in the fridge for 2 -3 days.
Recipe created by Nosh and Nourish for Superfresh Growers.
