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mini cherry pie cookie cups
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5 from 2 votes

Mini Cherry Pies

Mini cherry pies are easy and fun for summer barbecues, holiday parties or to celebrate your Nerdness for Pi Day on 3/14 every year. Make these tasty, simple, and adorable mini cherry pies for any special occasion. Made from a sugar cookie crust and cream cheese and cherry pie filling these are simply delightful!
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course: Dessert
Cuisine: American
Keyword: cherry pies, cookie cups, mini cherry pies
Servings: 24 cups
Calories: 173kcal


Cookie Cups

  • ½ cup butter softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp almond extract
  • cup flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar


  • 8 oz cream cheese
  • 3 tbsp heavy cream
  • 2 cups Powdered sugar
  • ½ tsp almond extract
  • 1 can cherry pie filling


  • Preheat oven to 350°F/180°C and grease your mini muffin tin with super well.
  • Cream you butter and sugars together in your stand mixer. Add in your vanilla and egg and mix until combined. Add in your flour, baking powder, and salt and mix until a soft ball of dough forms
  • Create 24 small balls of dough (about the size of 2 teaspoons). Press them into the bottoms of your mini muffin tins holes and using a round measuring spoon press the balls down so that they cover the bottom and leave a nice round divot.
  • Bake these cups for 11-12 minutes. The edges should brown and still be pretty soft. Remove from the oven and press down the divots with your spoon again. Allow these to cool completely. **
  • In the meantime, combine your whipping cream, cream cheese and almond extract and beat it until smooth. Slowly add your powdered sugar and whip it until light and fluffy. Add in ¼ cup of cherry pie filling and beat until smooth (and super pink).
  • Transfer the cream cheese frosting to a piping bag. Once your cookie cups have cooled, remove the cups from the pan and pipe the cream cheese filling into the centers. Top each cup with a cherry and enjoy!


** These might be undercooked when you pull them out so leave them in the pan to finish baking through. The heat from the pan will finish cooking them without burning the edges.
*Note* Nutrition information may not be 100% accurate


Calories: 173kcal