Cherry Cream Cheese Mini Pies – Easy & Delicious Recipe

These Cherry Cream Cheese Mini Pies are one of my favorite bite-sized desserts to make. I love how they combine a creamy, tangy filling with juicy cherries wrapped in a flaky golden crust. They’re easy to prepare, perfectly portioned, and ideal for parties, picnics, or just a sweet treat anytime.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fun, and tastes like something from a bakery. The cream cheese filling adds richness, while the cherries bring a burst of freshness and color. Using store-bought pie crusts saves me time, and the mini size makes them great for sharing. I can even make them ahead and serve them warm or chilled—they’re delicious either way.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups fresh or canned cherries, pitted
1 cup cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
2 tbsp apricot jam (optional, for glaze)

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
2. In a bowl, I mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
3. I roll out the pie crusts on a lightly floured surface and use a round cutter (about 3–4 inches wide) to cut out circles.
4. I place half of the circles on the prepared baking sheet and spoon about a teaspoon of the cream cheese mixture onto the center of each one.
5. I top the cream cheese with a few cherries, making sure not to overfill them.
6. I place another dough circle on top, gently press the edges together, and crimp them with a fork to seal.
7. I brush each mini pie with beaten egg to give them a golden finish.
8. I bake the pies for 18–22 minutes, or until they’re golden brown and flaky.
9. Once baked, I let them cool slightly. If I want a glossy finish, I warm the apricot jam and brush it over the tops as a glaze.

Servings and Timing

This recipe makes about 10–12 mini pies. Preparation takes around 15 minutes, and baking takes about 20 minutes, so I can have these ready in roughly 35 minutes.

Variations

Sometimes I like to mix the cherries with a teaspoon of lemon zest or almond extract for extra flavor. For a richer filling, I add a tablespoon of sour cream to the cream cheese mixture. If I want to make them more festive, I drizzle melted white chocolate over the cooled pies. I’ve also made them with blueberries or raspberries when I want a different fruity twist.

Storage/Reheating

I store the mini pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I pop them in the oven at 350°F (175°C) for about 5 minutes to crisp up the crust again. They also taste great chilled straight from the fridge. For longer storage, I freeze them (unglazed) and reheat them directly from frozen when needed.

FAQs

Can I use frozen cherries?

Yes, I just thaw and drain them well before using to prevent excess liquid.

Can I make these mini pies ahead of time?

Absolutely! I prepare and refrigerate them unbaked, then bake them fresh when ready to serve.

What if I don’t have a round cutter?

I use a cup or small bowl to cut the dough into circles instead.

Can I use puff pastry instead of pie crust?

Yes, puff pastry gives them a lighter, flakier texture that’s just as delicious.

How do I prevent the filling from leaking?

I make sure to seal the edges tightly and avoid overfilling the pies.

Can I skip the egg wash?

Yes, but the pies won’t have that same golden color. A little milk brushed on top works as an alternative.

Do I have to use apricot jam for the glaze?

No, I sometimes use honey or melted jelly for a similar glossy finish.

Can I use low-fat cream cheese?

Yes, but the texture will be slightly lighter and less rich.

How do I make these more decorative?

I cut small slits or shapes in the top crust for a pretty vent design before baking.

Can I make one large pie instead of minis?

Yes, I press the crust into a 9-inch pie dish, layer the filling and cherries, top it with another crust, and bake for about 35–40 minutes.

Conclusion

These Cherry Cream Cheese Mini Pies are one of my favorite quick desserts to make when I want something elegant yet easy. I love the mix of creamy, fruity, and flaky textures that come together in every bite. They’re simple to customize, look beautiful on a dessert table, and always leave everyone wanting another one.

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