Mini Cherry Cream Cheese Pies
Delicious bite-sized mini pies filled with creamy, tangy cream cheese and sweet cherries, crowned with a golden lattice crust—perfect for any occasion.
Ingredients
Pie Filling
- 2 cups cherries, chopped (fresh or canned) Fresh bring bright juiciness; canned are fine—just drain well to avoid soggy pies.
- 1 cup cream cheese, softened Room temperature ensures a lump-free filling.
- 1/4 cup granulated sugar Adjust slightly to taste depending on cherry sweetness.
- 1 teaspoon vanilla extract For warmth and depth.
- 1 package ready-to-use pie crusts (2 crusts) Store-bought saves time; homemade works too.
- 1 large egg, beaten For egg wash to give the lattice a glossy, golden finish.
- 2 tablespoons apricot jam, melted For brushing and shine.
Instructions
Preparation and Baking
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Roll out pie crusts on a lightly floured surface. Cut 4-inch circles to fit each muffin cup. Press circles into the cups so edges reach the top.
- In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
- Spoon the cream cheese mixture into each crust, filling about halfway.
- Top each with a generous spoonful of chopped cherries, distributing evenly.
- Roll out remaining crust and cut thin strips. Create a simple lattice over each mini pie, trimming excess and pressing edges to seal.
- Brush the lattices with beaten egg for color and shine.
- Bake for 20–25 minutes, until crusts are golden and filling is bubbly.
- Warm apricot jam for 10–15 seconds and brush over pies while still warm to add a glossy finish.
- Let cool in the pan for 10–15 minutes, then transfer to a rack to finish cooling.
Notes
Store cooled pies covered in the refrigerator for up to 3–4 days. To freeze, place on a baking sheet until firm, then wrap individually and freeze up to 2 months. Reheat from frozen in a 350°F oven for 10–15 minutes until warmed through.