Very Berry Cheesecake Pie Bites


by: Whipped

Mini blueberry-raspberry pies with creamy cheesecake and a cinnamon sugar crumble topping.


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serves: 17

For the streusel

1/2 cup • plus 2 tablespoons all-purpose flour

3 tablespoons • chilled butter, cut into small pieces

1/4 cup • granulated sugar

1 teaspoon • ground cinnamon

For the Berry Filling

2 tablespoons • sugar

2 tablespoons • corn starch

2 cups • fresh blueberries

2 cups • fresh raspberries

1 teaspoon • grated lemon peel

1 tablespoon • fresh lemon juice

For the Cream Cheese Filling

1 package • (8oz) reduced-fat cream cheese, softened

1/4 cup • sugar

1/4 cup • egg substitute (or 1 egg)

Nutrition Facts
Very Berry Cheesecake Pie Bites

Servings Per Recipe: 17

Amount per Serving

Calories: 128

  • Total Fat: 4.9 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 32.1 mg
  • Sodium: 112.1 mg
  • Total Carbs: 17.9 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 11.8 g
  • Protein: 3.8 g

how is this calculated?

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1.  Preparation:

2.  Preheat oven to 350 degrees.

3.  For the streusel - combine flour, sugar, and cinnamon in a medium bowl. Cut butter into dry ingredients with a pastry blender until the mixture resembles coarse meal. Set aside.

4.  For the berry filling- In a medium bowl, gently stir together the sugar, corn starch, berries, lemon zest, and lemon juice. Set aside.

5.  For the cream cheese filling- In another medium bowl, stir together cream cheese, sugar, and egg substitute until smooth.

6.  Roll out refrigerated pie crust onto a lightly floured surface. Using a 4-inch circle cutter (or one of similar size), cut circles of pie dough and gently press into a standard size muffin tin (do not grease tins). Gently roll out remaining scraps of dough with a lightly floured rolling pin and continue cutting even circles of dough.

7.  (insert piecrust.jpg)

8.  Spoon about a tablespoon of cheesecake layer into the bottom of each pie crust. Top with another 1-2 tablespoons of berry filling. Lastly, evenly sprinkle crumble over berry filling. With your fingers, gently press together some of the crumble to create additional texture.

9.  (insert crumble.jpg)

10.  Bake for 20 minutes, or until golden.

Cooks' note:
Best served the same day you make them. Store remaining pies in an airtight container for 1-2 days.

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Dottie-"Family Plus Food Equals Love"


Looks and sounds delicious. I have to try these, as I love cheesecake and berried. Thanks…