Blueberry Pie Parfaits


  • Piecrust
  • 1 Box prepared piecrust
  • Filling
  • Blueberry Cream Cheese
  • 1 Package cream cheese (8 oz) at room temperature
  • ½ C Unsalted butter, softened
  • 3 C Powdered sugar
  • ½ tsp Pure vanilla extract
  • 4 oz Blueberries, washed and rinsed
  • Zest from half of a lemon
  • Additional whole blueberries for parfait


  1. Piecrust
  2. To cut out the pie circles, I used a wine glass that I turned upside down. I baked these at 350° for 10-12 minutes until they were a light golden brown. If you are going to use a self-prepared piecrust, I would suggest rolling the pie crust out to be about ¼” thick.
  3. Filling
  4. Use a food processor to pulse the blueberries until they are pureed. Set aside.
  5. Cream together the cream cheese and unsalted butter in a mixer and beat on medium speed until smooth.
  6. Slowly add powered sugar one cup at a time while continuing to beat on medium speed.
  7. Reduce the mixer speed to low and add vanilla extract, blueberry puree and lemon zest. Beat until combined.
  8. I put my cream cheese frosting in the refrigerator for an hour or two to help it set and become a little more solid. This is not a cream cheese frosting that would work well for piping.
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