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Fresh Cherry Mini Pies

Fresh cherry soaked in mint syrup layered on top of flaky pie crust

Course Dessert
Cuisine American
Keyword cherry dessert, fresh cherry dessert, fresh cherry pie, mini pies
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 Mini Pies
Author One Sarcastic Baker


  • 1 Double crust pie crust
  • 1 pkg Cream cheese, full fat (225 g / 8 oz)
  • 1 Cup Powdered sugar (125 g / 4 oz)
  • 4 TBS Heavy cream
  • 2 Cups Fresh cherries, pitted and sliced in half (300 g / 11 oz)
  • 1/4 Cup Fresh squeezed orange juice (60 ml / 2 oz)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 1 tsp Orange zest
  • 2 TBS Fresh chopped mint


Pie Crust (Make a day ahead)

  1. Roll the pie crust into 1/8" thick then you a knife or a cookie cutter to cut the pie into the shape you desire. ( I used a 3"x1.5" rectangle cookie cutter).

  2. Brush the crust with egg wash and bake until golden brown.

  3. Remove from oven and allow to cool completely.

Cherries (Make syrup up to 3 days ahead mix cherries about 30-60 minutes ahead)

  1. In a small pan, pour the orange juice, sugar, and orange zest and cook on medium until the liquids start to boil. Reduce heat to low and cook for an additional 5 minutes.

  2. Remove from heat and let cool.

  3. Once cooled, pour the orange syrup on top of the pitted cherries and mix in the mint leaves. Use a spoon to coat the cherries evenly.

Cream Cheese (Make to 1 day ahead, allow to soften before spreading)

  1. In a medium bowl, using a hand mixer mix the cream cheese and sugar until well incorporated.

  2. Add the heavy cream and mix again to incorporate.


  1. Spread 1 TBS of the cream cheese filling on top of a pie crust piece and 2 TBS of syrup coated cherries.