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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
  • • 1/2 cup plus 2 tablespoons all-purpose flour
  • • 3 tablespoons chilled butter cut into small pieces
  • • 1/4 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
  • • 1/4 cup sugar
  • • 1/4 cup egg substitute or 1 egg
  1. Preheat oven to 350 degrees.
  2. 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.
  3. For the berry filling- In a medium bowl, gently stir together the sugar, corn starch, berries, lemon zest, and lemon juice. Set aside.
  4. For the cream cheese filling- In another medium bowl, stir together cream cheese, sugar, and egg substitute until smooth.
  5. 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.
  6. 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.
  7. Bake for 20 minutes, or until golden.
Recipe Notes

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