Mini Cherry Cheese Pies: Easy & Delicious

Squeezing out the last rays of summer? These Mini Cherry Cheese Pies—easy, breezy, and delicious—are like a hug wrapped in flaky crust and creamy cheese. With that brightness of cherries, they make life a little sweeter and add a rosy glow to even the cloudiest days. You gotta try it, especially if you’re into that whole “heaven in miniatures” sort of thing.

Okay, imagine this: It’s a rainy Saturday afternoon; the kids are glued to their screens, and I’m there in the kitchen whipping up some spontaneous magic. My hubby wanders in, looks over my shoulder, and before you know it, he’s grabbing a spoon to sneak a bite. Don’t say you weren’t warned—this recipe can draw the family to the kitchen like moths to a flame. Now, a new family favorite is born. It’s reached legend status on lazy Sundays, paired with coffee and stories. For me, convincing my family to eat cherries by embedding them in these little treasures? A domestic victory, my friends.

Why You’ll Love This Mini Cherry Cheese Pies: Easy & Delicious

– Hands-on time is less than your average Netflix episode. Win.
– Each pie is like a personal-sized cuddle of happiness.
– Your kitchen will smell like a bakery, and who doesn’t want that?

How to Make It

Picture this: me, elbow-deep in dough, with flour on my cheeks. It’s not neat, but it’s real. Unroll that pre-made pastry like a pro. Fill it with a mix of cream cheese and cherry, ’cause life’s too short for meticulous steps. Pinch those edges; they’re gonna look rustic but, hey, call it charm. Toss those babies in the oven until they’re piping golden. Cool? Anyone cool calling dibs? Right.

Ingredient Notes

– Pre-made pastry: Life’s secret sauce for saving time. I’ve dabbled with homemade, but I like to keep it low-effort.
– Cream cheese: You’re gonna want the full-fat stuff. We’ve tried lighter versions—it’s a no-go.
– Cherries: Fresh or canned? Either shines. But if you’re leaning canned, drain it like it owes you money.

Recipe Steps

1. Preheat the oven to 375°F because it’s all about that toasty finish.
2. Roll out pastry on a floured surface and cut into squares.
3. Mix cream cheese, sugar, and cherries in a bowl until they’re well acquainted.
4. Spoon the mixture onto pastry squares, folding and pinching edges.
5. Arrange on a baking tray and pop them in the oven for about 20 minutes.
6. Cool before serving, if your family actually makes it that long.

What to Serve It With

Tips & Mistakes

Don’t even ask about the time I forgot to seal the edges, and it looked like a cherry bomb exploded. It’s a tale of sweet disaster but with a lesson in pastries: pinching prevents messes.

Storage Tips

Grab those leftovers (if any remain, ha!) and slide them into a container with a snug lid. Stash ’em in the fridge where they’ll last a few days. Cold pies for breakfast? Absolutely zero regrets.

Variations and Substitutions

Don’t have cherries? Blueberries work too. Just as lush. If you’re feeling adventurous or desperate (like me at times), swap cream cheese for ricotta. Anything can happen in the culinary wild.

Frequently Asked Questions

Mini Cherry Cheese Pies: Easy & Delicious

These mini cherry cheese pies are a perfect blend of creamy and fruity flavors wrapped in a flaky crust. Ideal for any festive occasion or a sweet treat.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup cream cheese, softened
• ▢ 0.5 cup granulated sugar
• ▢ 1 egg large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 10 ounces pie crust dough store-bought or homemade
• ▢ 1 cup cherry pie filling

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a bowl, beat the softened cream cheese until smooth.
• Add the sugar, egg, and vanilla extract to the cream cheese and mix until creamy.
• Roll out the pie crust dough and cut into small circles fitting your mini muffin tin.
• Place the dough circles into the mini muffin tin, gently pressing to form small cups.
• Fill each cup with a spoonful of the cream cheese mixture, then add a teaspoon of cherry pie filling on top.
• Bake for 25 minutes or until the crust is golden and the filling is set.
• Cool for 10 minutes before removing from the tin. Serve warm or chilled.

Notes

These pies can be stored in the refrigerator for up to 3 days. For a festive touch, dust with powdered sugar before serving.