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Mini No-Bake Cherry Cheese Pies

These delicious individual serving size cream cheese pies are dressed to impress and couldn’t be easier to make.  A wonderful dessert to serve any time of the year.

Cherry Cheese Pie Tart

The best thing about these mini pies besides being festive, colorful, and scrumptious is that they’re super simple to make.

This is one of those recipes that has a high return on investment of time.

For as easy as they are to make, they look sooo pretty, and taste amazing.

They take only 15 minutes to make and need to chill in the refrigerator for a couple hours before serving (and topping with the cherries) so that the cream cheese filling sets up (thickens up just a bit).

Bite of Cherry Cheese Pie

The good news is that these mini pies are made with premade mini graham cracker crusts, and can be filled with the cream cheese filling ahead of time.

TIP for Making the Pies Ahead of Time – If making these pies ahead of time it’s best not to top them with the cherries and whip cream until right before serving. 

This is because when the cherry topping comes in contact with top edge of the graham cracker crust, it may make the crust soggy and it’s not as pretty as when the graham cracker crust is fresh looking.   

Cherry cheese pie tarts

Just before serving, top the cream cheese pie with premade cherry pie filling (that has chilled in the refrigerator) and a dollop of whipped cream (or Cool Whip topping).

TIP for Serving – An option is to set the beautiful pies on a large white platter along with spoons and let guests serve themselves.  That way, the guests can even get seconds if they want to.

The premade cherry pie filling comes in a can and is generally located on the same aisle and area in the grocery store as the mini premade graham cracker crusts are.

Here are more recipes with cherry pie filling you may like “Warm Cherry Pie Rolls“, “Cherry Cheese Pie in a Glass” and “No-Bake Cherry Cheese Pie with Helpful Tips“.

Mini Cherry Cheese Pie

TIP – The Trick to Making this Pie Filling Smooth and Creamy:

  • The trick is not to make a common mistake that I’ve made a number of times and that is…don’t put all of the ingredients in the mixing bowl at once.
  • It’s really important to add the ingredients in the specific order that’s listed in the instructions.

So often when I’m baking something I’ll get a little ahead of myself and just put all of the ingredients in the mixing bowl at the same time.  For this cream cheese pie filling, it will ruin it if it’s made this way.

  • Most importantly, for this pie, the lemon juice and vanilla extract must be stirred in right at the end.
  • Never add the lemon juice and vanilla extract when mixing the cream cheese and condensed milk together.
  • If the lemon juice is mixed in too soon, the pie filling will be a mushy mess.

Here are more Pie Recipes you may like “Classic Pumpkin Pie“, “Blackberry and Lemon Mason Jar Lid Pies” and “Mini Peanut Butter Cream Pies“.

Let’s check out the ingredients for these mini cherry cream cheese pies.

Cherry cheese pie ingredients

Cream cheese, sweetened condensed milk, reconstituted lemon juice (the type that’s in a bottle and generally found on the juice aisle in the grocery store), vanilla extract, mini graham cracker crusts (2 packages of 6 for a total of 12 crusts) a can of cherry pie filling, and whipped cream or Cool Whip topping

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Cherry Pie Filling in Bowl

For the Cherry Pie Filling – Transfer the cherry pie filling from the can into a small bowl that has a lid (or plastic wrap can be used to cover the bowl).

Chill the cherry pie filling in the refrigerator for at least 2 hours before serving.

Graham cracker crust

For the Mini Graham Cracker Pie Crusts – Remove the plastic dividers from the mini graham cracker crusts and discard.

Set the pie crusts on 2 or 3 large plates and set aside.

Add cream cheese to bowl

For the Cream Cheese Pie Filling – In a large bowl…

Cream cheese in bowl

…add softened cream cheese.

Beat cream cheese in bowl

Beat the cream cheese with a hand or stand mixer until smooth and creamy.

Pour sweetened condensed milk

To the bowl…

Pour sweetened condensed milk

…add sweetened condensed milk.

Mix cheese pie filling

Beat until thoroughly blended.

Add lemon juice to bowl

To the bowl, add reconstituted lemon juice…

Add vanilla to bowl

…and vanilla extract.

Cheese pie filling in bowl

With a soft spatula or sturdy spoon, stir together until combined.

Add pie filling in crust

Using a spoon, add the cream cheese mixture into the graham cracker crusts…

Cheese pie filling in crust

…so that each pie has about the same amount of filling in it.

Cherry topping on tart pies

Chill in the refrigerator at least 2 hours before serving.

Top pie with cherries

Once chilled and just before serving,

Cherry cheese pie tarts

…top each mini pie with chilled cherry pie filling.

Cherry cheese pie tarts

Add a dollop of whipped cream or Cool Whip topping on top…

Cherry cheese pie tarts

…and serve.

Cherry cheese pie tarts

Store any leftovers in the refrigerator.

Cherry cheese pie tarts

Cherry cheese pie tart

Time to dig in…

Cherry cheese pie tart

…and enjoy each and…

Cherry cheese pie bite

…every bite.

Cherry cheese pie tart

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Apple Pie Galette with Streusel

Easy Homemade Brownies with Walnuts

Blueberry Streusel Coffee Cake with Lemon Glaze

Biscoff Cookie Butter Blondies

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Cherry cheese pie tarts

Mini No-Bake Cherry Cheese Pies

Festive individual serving-size pies made with premade graham cracker crusts and cream cheese filling that tastes wonderful any time of the year.
Print Pin
Prep Time: 15 minutes
Time to chill: 2 hours
Total Time: 2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheese Pie, Cherry Pie, Cream Cheese, Graham Cracker, Pie
Servings: 12 Makes 12 mini pies

Ingredients

  • 1 package (8 ounces) cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup plus 3 tablespoons reconstituted lemon juice (from a bottle)
  • 1 teaspoon vanilla extract
  • 2 packages (4 ounces, 6-count each) mini graham cracker crusts (total of 12 mini crusts)
  • 1 can (21 ounces) cherry pie filling
  • Whipped cream or Cool Whip topping

Instructions

  • For the Cherry Pie Filling - Transfer the cherry pie filling from the can into a small bowl that has a lid (or plastic wrap can be used to cover the bowl). Chill the cherry pie filling in the refrigerator for at least 2 hours before serving.
  • For the Mini Graham Cracker Pie Crusts - Remove the plastic dividers from the mini graham cracker crusts and discard.  Set the pie crusts on 2 or 3 large plates and set aside.
  • For the Cream Cheese Pie Filling - In a large bowl add softened cream cheese. Beat the cream cheese with a hand or stand mixer until smooth and creamy.
  • To the bowl, add sweetened condensed milk. Beat until thoroughly blended.
  • To the bowl, add reconstituted lemon juice and vanilla extract.
  • With a soft spatula or sturdy spoon, stir together until combined.
  • Using a spoon, add the cream cheese mixture into the graham cracker crusts so that each pie has about the same amount of filling in it.
  • Chill in the refrigerator at least 2 hours before serving.
  • Once chilled and just before serving, top each mini pie with chilled cherry pie filling and a dollop of whipped cream or Cool Whip topping.

Notes

TIPS

1. For Making the Pies Ahead of Time - If making these pies ahead of time it's best not to top them with the cherries and whip cream until right before serving.  This is because when the cherry topping comes in contact with the top edge of the graham cracker crust, it may make the crust soggy and it's not as pretty as when the graham cracker crust is fresh looking. 
2. For Serving - An option is to set the beautiful pies on a large white platter along with spoons and let guests serve themselves.  That way, the guests can even get seconds if they want to.
3. The Trick to Making a Smooth and Creamy Cream Cheese Pie Filling 
- The trick is not to make a common mistake that I've made a number of times and that is...don't put all of the ingredients in the mixing bowl at once
- It's really important to add the ingredients in the specific order that's listed in the instructions
- Most importantly, for this pie, the lemon juice and vanilla extract must be stirred in right at the end.
- Never add the lemon juice and vanilla extract when mixing the cream cheese and condensed milk together.
- If the lemon juice is mixed in too soon, the pie filling will be a mushy mess.
  •  
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