Irresistible Mini Cherry Cream Cheese Pies
These irresistible mini cherry cream cheese pies combine a buttery pie crust base, velvety vanilla cream cheese filling, and a juicy cherry topping. Baked in a muffin tin for easy portioning, they’re perfect for gatherings, holidays, or a simple weeknight dessert.
Ingredients
For the Pies:
- 1 package refrigerated pie crusts 2 crusts per package
- 1 cup cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh or canned cherries chopped (reserve juice if using canned)
- 1 tablespoon cornstarch optional, for thickening cherry topping
- 1 tablespoon water optional, for thickening cherry topping
For Garnish (Optional):
- Powdered sugar for dusting
- Whipped cream for serving
Instructions
- Preheat to 375°F (190°C) and grease or line a 12-cup muffin tin.
- Roll out the crusts, cut 12 circles, press into muffin cups, and prick the bottoms with a fork.
- Beat cream cheese, sugar, and vanilla until smooth. Fill each crust evenly.
- Chop cherries. If thickening, cook with juice/water and cornstarch until slightly thickened, then cool.
- Spoon cherry topping over the cream cheese layer.
- Bake for 15–18 minutes until crusts are golden and filling is set.
- Cool slightly in the tin, transfer to a rack, and top with powdered sugar or whipped cream if desired.