Description
Creamy, fruity, and irresistibly easy — these Mini Cherry Cream Cheese Pies are the perfect bite-sized desserts! Made with simple ingredients, they’re ready in minutes and ideal for parties or family treats.
Ingredients
- 8 oz (1 package) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped topping or whipped cream
- 12 mini graham cracker crusts (store-bought or homemade)
- 1 can (21 oz) cherry pie filling
Optional Add-ins:
- 1 tsp lemon zest (for brightness)
- Crushed graham crackers or nuts for garnish
Instructions
- Prepare the crusts:
Arrange mini graham cracker crusts on a tray or baking sheet. If making homemade, press a mix of graham cracker crumbs, melted butter, and sugar into muffin tins, then bake at 350°F (175°C) for 5 minutes. Let cool. - Make the filling:
In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract and mix well. Gently fold in the whipped topping until the mixture is light and fluffy. - Assemble the pies:
Spoon the cream cheese mixture evenly into each crust, filling about ¾ full. Smooth the tops. - Add the topping:
Spoon cherry pie filling over each mini pie, ensuring every one has a good amount of cherries. - Chill:
Refrigerate the pies for at least 2 hours before serving to allow the filling to set.
Notes
- Softened cream cheese is key for a smooth filling—take it out of the fridge 30 minutes before mixing.
- Don’t overmix the whipped topping, or the filling may deflate.
- For crisp crusts, add the cherry topping just before serving.
- Make ahead: Prepare the pies a day early and refrigerate; they taste even better after chilling overnight.
- Variations: Try blueberry or strawberry topping, or swirl in melted chocolate for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes