Mini Cherry Pies

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A delicious mini version of your favorite cherry pie!

Mini Cherry Pies. Two are stacked on top of one another.

Hey, it’s Jenn from Deliciously Sprinkled back with the perfect summer dessert, Mini Cherry Pies! Summer is in full swing at our house and I’m always looking for easy desserts to make to bring to a BBQ or upcoming 4th of July parties.

Mini Cherry Pies on a table.

These Mini Cherry Pies are super simple to make and you only need three ingredients. To make these Mini Cherry Pies you will need refrigerated pie crust dough, cherry pie filling and whipped topping. Bake for 30 minutes and you will have the perfect summer party dessert.

Enjoy and Happy Summer!

Mini Cherry Pies

Mini Cherry Pies

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A delicious mini version of your favorite cherry pie!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 12 Pies


  • 2 packages refrigerated pie crusts
  • 2 cans cherry pie filling 21 oz.
  • whipped topping


  • Pre-heat oven to 350F degrees. Spray 12 muffin cups with non-stick cooking spray.
  • Roll out a single pie crust on a flat surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press dough circle into the bottom of a muffin tin. Repeat with remaining dough to fill all 12 muffin tins.
  • Fill each pie with about 1 Tablespoon of cherry pie filling. Bake for 25-30 minutes, or until the crust is lightly golden.
  • Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Top with whipped topping and enjoy!


Serves: 12

Calories449kcal (22%)Carbohydrates63g (21%)Protein5g (10%)Fat19g (29%)Saturated Fat6g (30%)Sodium318mg (13%)Potassium175mg (5%)Fiber2g (8%)Vitamin A202IU (4%)Vitamin C4mg (5%)Calcium25mg (3%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. As Ruth said, you’re missing in the instructions what to do with the cherry pie filling. Help, I’m in the middle of baking these!

  2. It doesn’t say how much cherry pie filling to put in each tin or when? It goes from putting the dough in each tin to baking them. I want to make sure I get it right, sounds so yummy!!! 🙂 Thank you for your time & the delicious sounding recipe! Cherry pie is my favorite, but hesitate to make a whole pie, I might just eat it all myself. This sounds like a good compromise. Thanks!! Ruthie

  3. I find it interesting that the instructions don’t actually mention the amount of pie filling in each little crust cup, nor even putting it in there in the first place.

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