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TEENY TINY Very Berry Cream Cheese Pies


  • 2 refrigerated pie crusts
  • 1 egg
  • 1 tablespoon raw sugar
  • 3 cups of mixed berries, fresh or frozen
  • 2 tablespoons sugar
  • 2 heaping tablespoons corn starch
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar


  1. Preheat oven to 400 F degrees.
  2. Grease a 12-cup muffin tin.
  3. Roll out the pie crusts.
  4. Use a 6-inch circle cutter and cut out 12 mini pie crusts. Leave the leftover crust laying there.
  5. Fit each pie crust into a muffin tin.
  6. Mix the berries with 2 tablespoons of sugar and corn starch.
  7. Next mix the softened cream cheese and sugar until it’s completely mixed.
  8. Add a tablespoon of cream cheese to the bottom of each mini pie.
  9. Then, add around 1/4 cup of berries to each mini pie.
  10. With the leftover pie crusts, cut out cute shapes to top the pies. I used a snowflake cookie cutter.
  11. Top each pie with the cut out shapes.
  12. Beat one egg.
  13. Brush the tops with egg wash.
  14. Then, sprinkle on the raw sugar.
  15. Bake for 20-25 minutes or until golden brown.
  16. Allow to cool before serving.
  17. Refrigerate leftovers for up to a week.
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