Grilled Blueberry Cheesecake Mini Pies

By Booper-2

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon cornstarch
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla
• 1/4 cup whipping cream
• 1/3 cup fresh or frozen blueberries
• Sweetened whipped cream, if desired
• Additional fresh blueberries, if desired

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat gas or charcoal grill for indirect cooking. Spray metal muffin pan (with 12 regular-size muffin cups) with cooking spray.

2
Remove pie crusts from pouches; unroll on work surface or cutting board. With 3-inch round cutter, cut 6 rounds from each crust. Fit rounds into muffin cups, pressing in gently.

3
In medium bowl, beat cream cheese, cornstarch and sugar with electric mixer on medium speed until well blended. Add egg and vanilla; beat 3 to 4 minutes or until smooth. Slowly stir in whipping cream. Fold in 1/3 cup blueberries. Spoon filling evenly into crust-lined cups.

4
Place muffin pan on unheated side of two-burner gas grill with one burner heated to medium. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place pan on grill rack.) Cover grill; cook about 17 minutes or until filling is set and crusts are golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely.

5
Garnish mini pies with whipped cream and additional blueberries.
I bake these in a 350 degree oven for 10 to 15 minutes.