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5 from 5 votes

A fun, healthy treat for summer!
Author: Whipped



  • • 1 package refrigerated pie crust 2 pie crusts

For the streusel

  • • ½ cup plus 2 tablespoons all-purpose flour
  • • 3 tablespoons chilled butter cut into small pieces
  • • ¼ cup granulated sugar
  • • 1 teaspoon ground cinnamon

For the Berry Filling

  • • 2 tablespoons sugar
  • • 2 tablespoons corn starch
  • • 2 cups fresh blueberries
  • • 2 cups fresh raspberries
  • • 1 teaspoon grated lemon peel
  • • 1 tablespoon fresh lemon juice

For the Cream Cheese Filling

  • • 1 package 8oz. reduced-fat cream cheese, softened
  • • ¼ cup sugar
  • • ¼ cup egg substitute or 1 egg


  • Preheat oven to 350 degrees.
  • For the streusel - combine flour, sugar, and cinnamon in a medium bowl. Cut butter into dry ingredients with a pastry blender until the mixture resembles coarse meal. Set aside.
  • For the berry filling- In a medium bowl, gently stir together the sugar, corn starch, berries, lemon zest, and lemon juice. Set aside.
  • For the cream cheese filling- In another medium bowl, stir together cream cheese, sugar, and egg substitute until smooth.
  • Roll out refrigerated pie crust onto a lightly floured surface. Using a 4-inch circle cutter (or one of similar size), cut circles of pie dough and gently press into a standard size muffin tin (do not grease tins). Gently roll out remaining scraps of dough with a lightly floured rolling pin and continue cutting even circles of dough.
  • Spoon about a tablespoon of cheesecake layer into the bottom of each pie crust. Top with another 1-2 tablespoons of berry filling. Lastly, evenly sprinkle crumble over berry filling. With your fingers, gently press together some of the crumble to create additional texture.
  • Bake for 20 minutes, or until golden.


Best served the same day you make them. Store remaining pies in an airtight container for 1-2 days.