Blueberry Raspberry Cream Cheese Recipes

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BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

This delicious pie is a ribbon winner from the Wisconsin State Fair.

Provided by Sharona

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
  • Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  • Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
  • Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g

CREAM CHEESE BLUEBERRY PIE



Cream Cheese Blueberry Pie image

This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE RASPBERRY MUFFINS



Cream Cheese Raspberry Muffins image

Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Time 50m

Yield 8 muffins.

Number Of Ingredients 15

3 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
1 large egg white, room temperature
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk

Steps:

  • In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-RASPBERRY CREAM CHEESE



Blueberry-Raspberry Cream Cheese image

Get ready to satisfy your craving when you slather this homemade spread onto a bagel or maybe some French toast. And it's much more economical than buying that costly brand (you know the one) in the 8-ounce silver container.

Provided by lutzflcat

Categories     Cream Cheese Spreads

Time 40m

Yield 16

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup fresh blueberries
½ cup fresh raspberries
1 teaspoon vanilla extract
1 teaspoon maple syrup

Steps:

  • Cut cream cheese into about 8 cubes and place into a medium bowl. Beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they're broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached.
  • Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 2.4 g, Cholesterol 15.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.6 mg, Sugar 1.4 g

BLUEBERRY-RASPBERRY MUFFINS



Blueberry-Raspberry Muffins image

Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!

Provided by My Food and Family

Categories     Dairy

Time 37m

Yield 12 servings

Number Of Ingredients 13

1 cup each blueberries and raspberries
2 cups flour, divided
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup butter, melted
3/4 cup granulated sugar
1/2 cup milk
2 eggs
1 Tbsp. lemon juice
1 tsp. vanilla
1 Tbsp. coarse sugar

Steps:

  • Heat oven to 375ºF.
  • Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
  • Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
  • Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE



Raspberry and Blueberry Vanilla Cheesecake image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Cream Cheese     Blueberry     Raspberry     Vanilla     Summer     Hazelnut     Sour Cream     Jam or Jelly     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For crust
1 1/2 cups ground shortbread cookies
1 cup hazelnuts, toasted, husked
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
For filling
2 vanilla beans, split lengthwise
1/3 cup whipping cream
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
4 large eggs
2 6-ounce baskets fresh raspberries
2 6-ounce baskets fresh blueberries
1 tablespoon cornstarch
For topping
1 cup sour cream
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/3 cup seedless raspberry jam

Steps:

  • Make crust:
  • Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
  • Make filling:
  • Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
  • Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
  • Make topping:
  • Mix sour cream, sugar and vanilla in small bowl to blend.
  • Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)
  • Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.

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