Cheesecake Pies with Fresh Blueberry Compote
Dessert

Cheesecake Pies

with Fresh Blueberry Compote

40 MIN
$20.99 6 Servings
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From the Test Kitchen

Here, we're filling flaky pie crusts with a delicious cream cheese-based filling, then topping them with a sweet blueberry compote.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheesecake Pies with Fresh Blueberry Compote
Title
  • 1 Pasture-Raised Egg
  • 2 Pie Crusts
  • 1½ cups Cream Cheese Frosting
  • ½ cup Sour Cream
  • ¼ cup Powdered Sugar
  • 3 oz Blueberries
  • 1 oz Blueberry Bourbon Spread
  • 1 Lemon
step-by-step
instructions
Make the filling
1 Make the filling

Place an oven rack in the center of the oven; preheat to 375°F. In a large bowl, whisk together the cream cheese frosting, egg, powdered sugar, and sour cream.

Assemble & bake the pies
2 Assemble & bake the pies

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the pie crusts. Bake 24 to 28 minutes, or until the filling is cooked through and jiggles slightly. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

Make the compote & serve your dish
3 Make the compote & serve your dish

Meanwhile, wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. In a small pot, combine the blueberries, blueberry spread, the juice of 1 lemon half (you will have extra), 2 tablespoons of water, and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently and pressing down on the blueberries, 4 to 6 minutes, or until the blueberries are broken down and the liquid is slightly thickened. Transfer to a bowl and let cool. When ready to serve, evenly top the cooled pies with the compote. Enjoy!

Tips from Home Chefs

Make the filling
1 Make the filling

Place an oven rack in the center of the oven; preheat to 375°F. In a large bowl, whisk together the cream cheese frosting, egg, powdered sugar, and sour cream.

2 Assemble & bake the pies

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the pie crusts. Bake 24 to 28 minutes, or until the filling is cooked through and jiggles slightly. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

Assemble & bake the pies
Make the compote & serve your dish
3 Make the compote & serve your dish

Meanwhile, wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. In a small pot, combine the blueberries, blueberry spread, the juice of 1 lemon half (you will have extra), 2 tablespoons of water, and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently and pressing down on the blueberries, 4 to 6 minutes, or until the blueberries are broken down and the liquid is slightly thickened. Transfer to a bowl and let cool. When ready to serve, evenly top the cooled pies with the compote. Enjoy!

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