Description
These Mini Cherry Cream Cheese Pies are creamy, fruity, and irresistibly easy to make! A quick, no-bake dessert made with rich cream cheese filling, cherry topping, and graham cracker crusts.
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip or whipped cream
- 6–8 mini graham cracker pie crusts
- 1 can (21 oz) cherry pie filling
- (Optional) Fresh mint leaves, chocolate shavings, or toasted coconut flakes for garnish
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; continue mixing until creamy.
- Fold in Cool Whip gently until well combined and fluffy.
- Spoon or pipe the mixture into mini graham cracker crusts, filling almost to the top.
- Top each with cherry pie filling.
- Chill for 1–2 hours to set.
- Garnish with mint leaves or chocolate shavings before serving.
Notes
- Make sure your cream cheese is softened to avoid lumps in the filling.
- Chill for at least 1 hour before serving for the best texture.
- Swap cherry topping for blueberry, strawberry, or lemon curd for a flavor twist.
- Want a lighter version? Use reduced-fat cream cheese and light whipped topping.
- Prepare a day ahead—these mini pies hold up beautifully overnight in the fridge.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 0 minutes