Mini Blueberry Cream Cheese Supremes Food

MINI BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil or cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
• Lay the sheet of puff pastry on a flat surface and cut into nine small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press the sides tightly together or they will open while they bake).
• Place the turnovers on the baking pan, brush with the egg white and sprinkle lightly with the sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15-17 minutes until golden brown. Remove from oven and serve warm.

BLUEBERRY CREAM CHEESE CRESCENT BITES

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• To a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix until creamy.
• Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.
• Top each triangle with about a teaspoon of the cream cheese mixture. Divide blueberries evenly between each of the triangles.
• Starting with the long edge, roll up the triangle. Gently press the tip of the crescent dough to seal.
• Bake for 9-10 minutes, or until golden brown.
• Let rolls cool for 5 minutes before serving. Sprinkle with confectioners' sugar and enjoy!

BLUEBERRY CREAM CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
• Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
• Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

MINI CHEESECAKES FROM PHILADELPHIA®

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

MINI BLUEBERRY CREAM CHEESE SUPREMES

Steps:

• Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
• Cut with a 2-1/2-inch star-shaped cutter.
• Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
• Bake for 7 minutes, or until golden brown,.
• Remove from mini tins, and cool on wire racks.
• In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
• In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
• Spoon the blueberry mixture into the tart shells.
• Pipe or dollop with cream cheese mixture.
• Sprinkle with additional powdered sugar if desired.
• Refrigerate until ready to serve.