Mini Blueberry Cream Pies -

Personal Blueberry Cream Pies {Vegan, GF, Paleo}

No-bake “sugar cookie” + fluffy whipped cream swirled with an easy blueberry compote! This blueberry cream pie is heavenly! No sugar, grains, dairy or eggs needed.

Mini Blueberry Cream Pies -

You won’t believe how simple these are to make. Just FIVE real-food ingredients (plus salt and water). No food processor needed. AND there is only 2 1/2 Tbs of maple syrup added to the WHOLE recipe! I still can’t get over it!

These little pies have officially been placed on my “MUST MAKE AGAIN” list, as ordered by my hubby (and my tastebuds), ha.

Mini Blueberry Cream Pies -


Would you believe this is the FIRST time in my life I’ve cooked a fruit? Lol, it is! For some reason, I had an aversion to cooked fruit, but I’m opening up my taste buds to NEW and exciting things, ha.

I can’t believe I avoided it for so long! It’s delicious!! Especially when paired with whipped cream 😉 You pretty much can’t go wrong there.

Mini Blueberry Cream Pies -


Do you love blueberries as much as I do? Definitely one of my favorite fruits. I’m crazy about blueberry– in this cheesecake, frosting and this ice cream!! And they’re all such different stunning shades of purple! The only thing I love more than the taste of the blueberries is the COLOR, ha. I had no idea that cooking would transform them into such a deep eggplant purple. Hello, Gorgeous!

If you haven’t tried a blueberry compote before, you must! Don’t be afraid, it’s easy! Cooking the blueberries concentrates the color AND the flavor. And adding a splash of maple syrup really takes it up a notch. So yummy!
Mini Blueberry Cream Cake - PrettyPies

Baby Cakes

These little cupcake serving sizes are perfect for parties {or portion control 😉 }. This recipe makes 6 pies in a muffin pan, but you can easily double the recipe to make one regular pie or simply more servings.

<<Also, I’m obsessed with miniature things (like this mini blueberry cheesecake Lizette made) Omg, it makes me SO happy! 😀 Please keep those pics coming>>

These baby cakes don’t have a traditional pie crust. But they’re SO good. The crust tastes like vanilla pound cake to me, but my husband says it tastes like a cookie or sugar cookie dough. But either way, it’s soft and dense, it’s chewy and sweet, and I’m in LOVE. A must-make, for sure.

Mini Blueberry Cream Pies -


I wanna know… what’s YOUR fav cooked fruit?? What should I try next? 🙂 Help a newbie out here. Maybe your suggestion will be my next pretty pie! 🙂

Click image below to Save this recipe on Pinterest:
Everyone gets their own pie! A soft cookie crust topped with a cloud of cream and a swirl of blueberry sauce-- Heavenly!  No-BAKE Blueberry Cream Pies - free from refined sugar, gluten, grains, dairy & eggs #vegan & #Paleo recipe from

Mini Blueberry Cream Pies -

Personal Blueberry Cream Pies {Vegan, GF, Paleo}

Individual cream pies with a soft "sugar cookie", fluffy whipped cream and silky blueberry sauce!
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 pies
Author: Emily


No-Bake Crust

Whipped Coconut Cream

Easy Blueberry Compote

  • 3/4 cup blueberries
  • 1 Tbs maple syrup
  • 1 Tbs water
  • Splash of vanilla or lemon juice - optional (I omitted)


To make the blueberry compote:

  • Add all ingredients to a small saucepan over medium heat, stirring frequently, for about 8 minutes.
  • Use an immersion blender to puree (or use small blender or food processor).
  • Refrigerate while you prepare the crust.

To make the crust:

  • Line a muffin pan with 6 cupcake wrappers.
  • In a large mixing bowl, melt coconut oil and whisk together the wet ingredients.
  • Add almond flour and salt and mix well.
  • Scoop about 2 Tbs into each cupcake wrapper. Press firmly. Freeze the crust while you prepare the whipped cream.

To make the whipped cream:

  • [Refrigerate a can of Thai Kitchen coconut milk overnight] Scoop out the solid white cream into a medium mixing bowl. (Save the leftover water for a smoothie!!)
  • Use a hand mixer to whip the cream. Add vanilla and maple syrup and mix again.
  • Last, pour in the melted (warm) coconut oil and *briefly* blend to incorporate (do not overmix or it will clump)
  • Scoop a large spoonful of cream onto each crust and spread it out with a spoon.
  • Place about 1 tsp of (chilled) blueberry compote on top of the cream and swirl with a knife.
  • Refrigerate until ready to serve. Enjoy!


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Keep refrigerated. Freezing not recommended. Best consumed within 3-4 days. Or, keep the prepared crust, cream and compote separate for up to 7 days and assemble just before serving.
I recommend Thai Kitchen brand for best results because others do not always separate into cream/water, or the consistency isn't right. Use other brands at your own risk!!
I haven't tried baking the crust, but you totally can for a more traditional pie crust. I would try 375 for 7-10 minutes until golden and set. If you try it, please let me know how it turns out 😀
Tried this recipe?Tag #prettypies!


  • Rocio

    Can u use light coconut milk?
    Do you need to refrigerate the canned milk overnight or can you call it in the freezer for a while?

    • Emily

      Light doesn’t have high enough fat content to work unfortunately. It needs to chill for at least 24 hours in the fridge. The freezer doesn’t seem to work to separate the cream that gradually rises to the top. It just makes a big coconut ice cube lol.

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