Mini Fresh Fruit Pies

Mini Fresh Fruit Pies

These Mini Fresh Fruit Pies are loaded with a creamy cheesecake filling and bursting with fresh summer fruits!



For the Pie Crust

For the Filling

For the Topping


  1. Heat oven to 450 degrees F.
  2. 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.
  3. 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:

  1. 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:

  1. 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