Name: Mini Cherry Cream Cheese Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 package ready-to-use pie crusts (2 crusts) (Store-bought to save time.); 1 egg beaten (for egg wash) (Promotes browning.); 2 tablespoons apricot jam, melted (For glaze to add shine.); 1 cup cream cheese, softened (Light cream cheese works, but full-fat is better.); 1/4 cup granulated sugar (Reduce sugar if using canned cherries.); 1 teaspoon vanilla extract (For flavor enhancement.); 2 cups cherries, chopped (Fresh or canned, drained and patted dry.)

I first made these mini cherry cream cheese pies for a summer picnic and they vanished faster than I could cool them. They’re little hand-held gems: a tangy cream cheese base, a bright cherry topping, and a golden lattice that makes them feel festive. Make them for brunch, a potluck, or a weeknight treat—each bite balances creaminess and fruitiness in a way that’s irresistible.

Why you’ll love this dish

These minis are the kind of dessert that’s impressive without being fussy. They bake fast, use a store-bought pie crust to save time, and are easy to scale up for a crowd. Kids love the sweet cherries and creamy filling, and adults will appreciate the buttery pastry and glossy apricot finish. They’re also flexible—use fresh summer cherries or canned fruit when cherries aren’t in season.

“Perfect picnic pies: flaky crust, tangy cream cheese, and juicy cherries—everyone asked for seconds.” — a frequent tester

If you enjoy cream-cheese-forward recipes, you’ll also like the savory side of cream cheese in dinner recipes like this baked cream cheese chicken, which is a great counterpart on a family menu.

How this recipe comes together

Before you begin, know the simple flow: press crust rounds into a muffin tin, whip a cream cheese filling, top with chopped cherries, weave quick lattices, bake until golden, then brush with warm apricot jam for shine. Expect about 10–15 minutes active prep and 20–25 minutes baking time. Cooling for 10–15 minutes in the pan helps the pies hold their shape when you remove them.

What you’ll need

2 cups cherries, chopped (fresh or canned drained and patted dry)
1 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 package ready-to-use pie crusts (2 crusts)
1 egg, beaten (for egg wash)
2 tablespoons apricot jam, melted (for glaze)

Notes and substitutions:

Fresh cherries give the best texture; if using canned pie filling, reduce sugar and watch for extra syrup.
For a gluten-free option, use a store-bought gluten-free pie crust.
Light cream cheese works, but full-fat yields a richer filling.

Directions to follow

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use paper liners.
Roll out the pie crusts on a lightly floured surface. Cut 4-inch circles and press one into each muffin cup, letting the edges reach the top.
In a medium bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
Spoon the cream cheese mixture into each crust, filling about halfway. Smooth the tops slightly.
Add a generous spoonful of chopped cherries on top of the cream cheese in each cup, dividing evenly.
Roll out the remaining crust and cut thin strips. Form a simple lattice over each mini pie, trim the excess, and press the edges to seal.
Brush the lattices and edges with the beaten egg to promote browning.
Bake for 20–25 minutes, until the crusts are golden and the filling is set and bubbly. Rotate the pan once if your oven has hot spots.
Warm the apricot jam for 10–15 seconds in the microwave and brush over the pies while still warm to create a glossy finish.
Let pies cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling. Serve warm with vanilla ice cream or whipped cream.

Best ways to enjoy it

Serve these minis warm for the best contrast of flaky crust and creamy center. Pair them with:

A scoop of vanilla ice cream or a spoonful of whipped cream for an indulgent dessert.
A cup of espresso or a bright black tea to cut the richness.
For brunch, plate with a fruit salad or simple yogurt parfait for variety.

How to store & freeze

Short-term: Store cooled pies in an airtight container in the fridge for up to 3 days. Keep them on a single layer or separate layers with parchment to avoid sticking.
Reheating: Warm in a 300°F oven for 6–8 minutes to crisp the crust again, or microwave briefly (10–15 seconds) if you’re in a hurry—microwaving will soften the crust.
Freezing: Freeze fully cooled pies on a baking sheet until solid, then wrap individually in plastic and place in a freezer bag for up to 2 months. Reheat from frozen in a 325°F oven for 12–15 minutes.

Food safety tip: Because these contain dairy, don’t leave the pies at room temperature for more than two hours.

Tricks for success

Chill the cream cheese first if your kitchen is warm—cold cream cheese whips more smoothly when creamed with sugar.
If using fresh cherries, pit them carefully; a small spoon or dedicated pitter saves time.
Brush the egg wash gently to avoid squeezing jam or filling out of the edges.
To get evenly sized cherry portions, use a small cookie scoop or tablespoon measure.
For a neater lattice, cut strips with a pizza cutter and chill briefly before weaving.

If you want more savory cream cheese inspiration, try pairing desserts with a main like this cream cheese chicken chili for a comforting meal combo.

Creative twists

Cherry-almond: Add 1/4 teaspoon almond extract to the cream cheese and sprinkle sliced almonds on top before baking.
Blueberry or mixed berry: Swap cherries for blueberries or a berry mix—adjust sugar if using canned fruit.
Mini galettes: Skip the lattice and fold the crust edge up for a rustic look.
Vegan or dairy-free: Use dairy-free cream cheese and a vegan pie crust; results will vary slightly in texture.
Savory-sweet: Add a pinch of lemon zest to the cream cheese for brightness.

Helpful answers

Q: Can I use canned cherry pie filling instead of fresh cherries?
A: Yes, but drain the filling well and reduce added sugar in the cream cheese if your filling is very sweet. Spoon smaller amounts to avoid overly juicy pies.

Q: How long does prep actually take?
A: Active prep is about 10–15 minutes if your crust is ready-to-use and your cream cheese is softened. Baking adds 20–25 minutes.

Q: Can I assemble these ahead and bake later?
A: You can assemble and refrigerate the pans for up to 24 hours. Brush with egg wash just before baking for best color.

Q: My crust gets soggy on the bottom. How do I avoid that?
A: Blind-bake crusts for 5 minutes before filling, or bake on the middle rack and avoid overfilling with very wet fruit.

Q: Are these freezer-friendly?
A: Yes—see the storage section for freezing and reheating tips.

Conclusion

These mini cherry cream cheese pies are a small but memorable dessert—fast to assemble, easy to transport, and flexible enough for seasonal swaps. If you like bite-sized fruit-and-cheese sweets, you might also enjoy the similarly styled Cherry Cream Cheese Hand Pies from Coco and Ash for another take on cherry-and-cream cheese treats. For a lighter, bite-sized option, check out Cherry Cream Cheese Bites at Magnolia Days which offer a different presentation and flavor balance.