These Mini Fresh Fruit Pies are loaded with a creamy cheesecake filling and bursting with fresh summer fruits!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield: 12 mini pies
For the Pie Crust
2 refrigerated 9″ pie crusts
4” circle cookie cutter
1 tbsp sugar
For the Filling
8 oz cream cheese, softened
1/2 cup sour cream
1 cup powdered sugar
1 tsp vanilla
For the Topping
5 kiwis, skin removed and sliced
2–3 cups strawberries, stems removed and sliced
1 cup mandarin oranges, drained
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.
Place a tablespoon of the cream cheese mixture into a pie shell and top with the fresh fruit. Enjoy!
Keywords: fresh fruit, mini, pies, cream cheese, pie crust