Mini Cherry Cream Cheese Pies

There’s something about cherries and cream cheese that evokes the comfort of home and the joy of shared treats. These Mini Cherry Cream Cheese Pies are a treasured tradition in our family—bite-sized, indulgent, and packed with nostalgic flavor.

Growing up, every summer we’d visit my aunt’s cottage where cherry-picking was a rite of passage. We’d head out early, wicker baskets in hand, laughing as we reached for the ripest fruit on the sun-warmed trees. Afterward, we’d gather in the kitchen, cheeks sticky from snacking, and bake these mini pies with the day’s harvest. My aunt swore by her secret touch—a little apricot glaze on top to make them sparkle—and that ritual is now a permanent part of my own summer baking.

These little pies are perfect for so many occasions: baby showers, potlucks, holiday cookie trays, or an afternoon baking date with kids. Easy to make yet rich in flavor, they bring together the flaky comfort of pie crust, the creamy richness of cheesecake, and the fruity brightness of cherries.

They’re the kind of dessert that disappears quickly—no need for plates or forks, just a quick grab and a bite of pure joy.

Why You’ll Love This Recipe

• Effortless elegance: They look impressive but are super simple to make.
• Perfect portion control: You can indulge without overdoing it.
• Customizable: Switch up the fruit or glaze to suit the season or your mood.
• Nostalgic flavor: Creamy, tangy, and sweet with a flaky, golden crust.

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INGREDIENTS YOU’LL NEED

• 2 cups cherries (fresh, pitted and chopped, or canned cherry pie filling)
• 1 cup cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg (beaten, for egg wash)
• 2 tbsp apricot jam (for glaze)

Optional:

• Lemon zest for brightness
• Pinch of cinnamon for warmth
• Powdered sugar for dusting

HOW TO MAKE MINI CHERRY CREAM CHEESE PIES

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan or use non-stick liners.
2. Prepare the crust: Roll out your refrigerated pie crusts and use a round cutter (around 3 inches in diameter) to create small dough circles. Gently press each circle into a mini muffin cup to form a shell. Re-roll scraps as needed to get about 24 circles.
3. Make the cream cheese filling: In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until light and fluffy. This mixture should be rich, creamy, and lightly sweet.
4. Assemble the pies: Spoon about 1 tablespoon of cream cheese filling into each crust. Top each with a spoonful of cherries. If using fresh cherries, toss them with a teaspoon of sugar and a pinch of lemon zest first.

1. Add decorative tops: Use remaining dough to cut small rounds, hearts, or lattice strips to place over the top of each pie. Press lightly to adhere and brush the tops with beaten egg for a glossy finish.
2. Bake the pies for 15 to 18 minutes or until the crusts are golden brown and the filling is bubbly. Keep a close eye in the final minutes, as ovens can vary.
3. Glaze and cool: While pies are still warm, brush the tops lightly with melted apricot jam for a shiny glaze. Let them cool in the pan for 5 minutes before gently removing and transferring to a wire rack.
4. Serve and enjoy: These can be served slightly warm, at room temperature, or chilled. Dust with powdered sugar if desired.

HELPFUL TIPS

• Don’t overfill: Cream cheese and cherries can bubble over; a heaping tablespoon is just right.
• Crust creativity: Use store-bought sugar cookie dough instead of pie crust for a softer, sweeter base.
• Make ahead: Prepare and freeze unbaked pies for a fresh batch anytime.
• Flavor boosters: Add a dash of almond extract to the cream cheese for a bakery-style twist.

DETAILS

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 24 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

Try a mix of berries—like raspberries and blackberries—for a vibrant variation. If you’re serving these at a party, pair them with iced tea or lemonade for a refreshing summer vibe.

NUTRITIONAL INFORMATION

Estimated per mini pie:
Calories: 110 | Total Fat: 6g | Saturated Fat: 3g | Carbohydrates: 12g | Sugar: 6g | Protein: 2g

FREQUENTLY ASKED QUESTIONS

Can I use a different fruit?
Yes! Try blueberries, raspberries, or even sliced strawberries. You can also use a fruit compote.

Can I use homemade pie dough?
Absolutely. A buttery homemade dough will make these even more special.

How long do these keep?
Stored in the fridge in an airtight container, they’ll stay fresh for up to 3 days.

Can these be frozen?
Yes—freeze after baking and cooling. Thaw overnight in the fridge and warm slightly before serving.

STORAGE INSTRUCTIONS

Cool the pies completely before storing. Place in an airtight container and refrigerate for up to 3 days. If stacking, layer parchment paper between tiers. For longer storage, freeze and reheat gently in the oven.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Double Chocolate S’mores Cookies
• A Warm Welcome to Peanut Butter Filled Brownie Cookies
• Lemon Raspberry Layered Pie

CONCLUSION

These Mini Cherry Cream Cheese Pies aren’t just a dessert—they’re a little reminder of warm kitchens, shared smiles, and the pure joy of homemade baking. With their perfect size and unbeatable flavor, they’re sure to become a family favorite, just like they did in mine. Give them a try, and create sweet memories one mini pie at a time.