Keto Blue Cheese and Walnut Cocktail Bites
These elegant appetizer tarts feature creamy blue cheese filling nestled in buttery pie crust cups and topped with crunchy walnuts. The tangy blue cheese pairs beautifully with rich cream cheese and half-and-half for a smooth, savory custard-like filling. Perfect for cocktail parties, holiday gatherings, or any time you want to impress guests with a sophisticated bite-sized treat. The flaky pastry base provides the perfect contrast to the creamy filling, while fresh parsley adds a bright finishing touch.
Ingredients
- 1 box Pillsbury™ Pie Crusts (14.1 oz, 2 Count), softened as directed on box
- 4 oz cream cheese, softened
- ½ cup blue cheese, crumbled (2 oz)
- 3 tablespoons half-and-halfheavy cream1:1dairyadds dairy
richer filling
- ¼ teaspoon salt
- 1 egg
- ½ cup walnut pieces or halves
- ½ cup fresh parsley sprigs, small
Instructions
- 1
Heat oven to 375°F
- 2
Remove pie crusts from pouches and place flat on work surface
- 3
Cut 12 rounds from each crust using 2 1/2-inch round cutter
- 4
Press each round in bottom and up sides of ungreased mini muffin cup
- 5
Beat cream cheese and blue cheese with electric mixer on medium speed until smooth
- 6
Beat in half-and-half, salt and egg on low speed until well blended
- 7
Spoon 1 scant tablespoon mixture into each crust-lined muffin cup
- 8
Top each with 2 walnut pieces or 1 walnut half
- 9
Bake 15 to 20 minutes or until filling is set and crust is light golden brown
- 10
Cool 5 minutes
- 11
Remove from muffin cups
- 12
Garnish with parsley
- 13
Serve warm
Tips
Make sure pie crusts are properly softened before cutting to prevent cracking and ensure easy handling
Don't overfill the cups - a scant tablespoon prevents overflow during baking
Cool slightly before removing from muffin cups to prevent the delicate crusts from breaking
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Assemble unbaked tarts up to 4 hours ahead, cover and refrigerate, then bake when ready to serve
Best served warm shortly after baking for optimal crust texture
Common Mistakes
Don't overbake or the filling will become rubbery and the crust too dark
Avoid overfilling cups to prevent messy overflow during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can assemble the unbaked tarts up to 4 hours ahead, cover and refrigerate, then bake when ready to serve for best results.
What if I don't have mini muffin cups?
You can use regular muffin cups but reduce the filling amount and adjust baking time, or use small tart pans for individual portions.
How long do these keep?
Store leftovers in the refrigerator for up to 3 days in an airtight container and reheat gently before serving.