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Mini cherry cream cheese pies on a white plate

Mini Cherry Cream Cheese Pies

Delicious mini pies featuring a tangy cream cheese filling topped with sweet cherries and encased in a golden, flaky crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Baked Goods, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust and glaze
  • 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.
For the filling
  • 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.
For the topping
  • 2 cups cherries, chopped Fresh or canned, drained and patted dry.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use paper liners.
  2. 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.
  3. In a medium bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
  4. Spoon the cream cheese mixture into each crust, filling about halfway. Smooth the tops slightly.
Assembly
  1. Add a generous spoonful of chopped cherries on top of the cream cheese in each cup, dividing evenly.
  2. 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.
  3. Brush the lattices and edges with the beaten egg to promote browning.
Baking
  1. 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.
  2. Warm the apricot jam for 10–15 seconds in the microwave and brush over the pies while still warm to create a glossy finish.
  3. Let pies cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.

Notes

Serve warm with vanilla ice cream or whipped cream for the best experience. You can make these ahead and refrigerate the unbaked pies for up to 24 hours. For gluten-free options, use a gluten-free pie crust.