Mini Cherry Cheesecake Pies (2024)

Mini Cherry Cheesecake Pies are an easy and giftable treat! Refrigerated pie crusts, cherry pie filling and an easy, creamy cheesecake center!

A SIMPLY DELICIOUS CHERRY PIE

Mini Cherry Cheesecake Pies are an easy and giftable treat! Refrigerated pie crusts, cherry pie filling and an easy, creamy cheesecake center! They are so simple to make but taste absolutely heavenly!

TIPS FOR MAKING THESE INDIVIDUAL DESSERT PIES:

• Use any pie filling that you enjoy for this recipe.
• You’ll need a large pie dough or biscuit cutter. For this recipe, I am using tools from a PAMPERED CHEF MINI PIE PAN SET.
• If you don’t have a pie pan similar to the one I used, just use a large muffin tin. You’ll just need to adjust the size biscuit cutter and amount of filling since it will be a little smaller.
• This same recipe can be used for one larger pie.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• refrigerated pie crusts
• cream cheese
• sugar
• vanilla extract
• cherry pie filling
• egg
• water
• sugar

HOW TO MAKE MINI CHERRY CHEESECAKE PIES:

Pre-heat oven to 400F degrees. In a small bowl, mix together cream cheese, sugar, and vanilla extract. Set aside.

Unroll the pie crusts onto a lightly floured surface. Or roll out some wax paper to make for easier clean up. Gently roll out the crusts with a rolling pinto flatten out the pie crust.

Cut 3 circles from each crust with a large pie dough or biscuit cutter.

Place the circles into the wells of the Mini Pie Pan, pressing the dough gently into the bottom and up the sides of the pan.

Roll out the remaining dough to⅛-” (3-cm) thick. Cut 6 more circles with a large pie dough or biscuit cutter. Set aside.

Spoon 2 tablespoons of the cream cheese mixture into the bottom of each pie.

Then spoon 3 tablespoons of the pie filling on top of the cream cheesemixture.

Whisk together beaten egg and water. Take your finger, dip it in the beaten egg.

Then run your finger around the inside edge of each pie.

Place the remaining smaller pie crust on top tocover and seal each pie.

Pinch the top and bottom dough together and press it into the scalloped rim.

Brush the tops of each pie with a little bit of the egg wash. If you don’t have a pastry brush, just dip a clean paper bowl into the egg wash. Sprinkle each pie with sugar.

Cut 2 slits in the top of each pie. This lets the steam out as they cook so they don’t burst or get soggy.

Bake for 18-20 minutes or until golden brown.

The filling will be extremely hot so make sure you allow them to cool slightly before eating.

CRAVING MORE RECIPES? GIVE THESE A TRY!

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