These Mini Fresh Fruit Pies which are loaded with a creamy cheesecake filling and bursting with fresh summer fruits!
I’ve been in a pie sort of mood lately, and can you blame me? They are delicious and the perfect treat for summer.
Earlier this week I shared a Sour Cream Lemon Pie and a Key Lime Pie. Both are fantastic, but both take a couple hours to chill in the fridge before you can enjoy them.
If you’re anything like me, that can seem like for-ev-er.
So I created a quick solution to your pie cravings. I pulled out some refrigerated pie crusts and my 4″ circle cookie cutter. Then I draped the circles over my Wilton Ice Cream Cookie Bowl Pan (but you can use the backside of a muffin tin if you want), sprinkled with a little sugar, and baked them till golden brown and flaky.
(I was able to get 6 circles out of each pie crust.)
If you have guests coming over for a BBQ or party you could pre bake the pie shells, have the creamy cheesecake filling ready, and fresh fruit set out for guests to build their own pies.
It’s genius really.
Maybe you’re planning a 4th of July bash?
Set out strawberries and/or raspberries with some blueberries for a patriotic fresh fruit pie! Your guests will love them, and you will love how easy they are to prepare!
These are so much fun to make, and the creamy cheesecake filling is to die for! If you run out of pie crust, you can always use the filling as a fresh fruit dip, it’s seriously lick-the-spoon good.
So if you’re in a pinch for dessert and you’re craving some pie, you need to give this easy recipe a try!
Mini Fresh Fruit Pies
Equipment
Ingredients
For the Pie Crust
- 2 pie crusts, refrigerated - like Pillsbury
- 1 tbsp sugar
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the Topping
- 5 kiwis, skin removed and sliced
- 2-3 cups strawberries, stems removed and sliced
- 1 cup mandarin oranges, drained
Instructions
- Heat oven to 450 degrees F.
- Roll out pie crust dough and cut 4 (4 inch) circles out of the dough. Gently roll the scraps together and use a rolling pin to flatten out to 1/4" thickness and cut out an additional 2 (4 inch) circles. Repeat with the remaining pie crust. Sprinkle the circles with sugar and alternately drape over the backside of a muffin tin, or use Wilton's Cookie Ice Cream Cup mold.
- Bake for 7-8 minutes or until lightly golden brown. Let rest on pan for 5 minutes before removing to cool completely.
For the Filling:
- Combine the cream cheese and sour cream in a bowl and beat until smooth. Add in the powdered sugar and vanilla and continue to beat until smooth.
To assemble:
- Place a tablespoon of the cream cheese mixture into a pie shell and top with the fresh fruit. Enjoy!
I like to melt a little chocolate in the microwave and then spread it over the inside of the pie shell after they come out of the oven and are cooled. This prevents the filling from soaking into the pastry and making it “wet”. Be sure to use a small paint brush to do the spreading; you can make it thick or thin at your preference!
I think I will try the premade puff pastry and then put all the ingredients as listed in the recipe inside. People at work will think I slaved for hours. Lol. Thanks for a delicious AND easy recipe.
Great recipe! I think they’re delicious 😀
Thanks Ruxandra! 🙂
I make an almond meal crust in a half muffin tin then fill with vanilla pudding (instant) and top with fruit that is in season – can’t wait to try your delish filling, sounds just too yummy!
I love this kind of stuff! adorable!
Thanks Dana, aren’t they so fun?! I could eat like 3 at one time…oh wait, I did… 😉
I’ve never seen the tart shells done like that. Great idea! Wish I’d been in town to taste one!
Thanks Heather! I will have to make you some next time you come over. 🙂
I’m so in love with these, lovely idea! *-*
Why thank you so much! 🙂
Great idea!
Thanks Nessa, you’re a sweet heart! 🙂
These are adorbs!
Thanks Stephanie! Aren’t they just too much fun!?