Mini Cranberry Pecan Cheesecake Pies

The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish.

  • prep time 15 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 12


Butter and all-purpose flour for muffin cups
box Pillsbury™ refrigerated pie crusts, softened as directed on box
package (8 oz) cream cheese, softened
cup sugar
cup canned whole berry cranberry sauce
cup glazed pecans, if desired
  • 1 Heat oven to 375°F. Using butter, grease 12 regular-size muffin cups; sprinkle with flour.
  • 2 Using 4-inch cutter, cut 12 rounds from pie crusts. Fit 1 round into each muffin cup.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well mixed. Divide mixture evenly among crust-lined cups.
  • 4 Bake 20 to 25 minutes or until crust edges are golden. Cool completely, about 45 minutes, before removing from pan. Cover and refrigerate until ready to serve, up to 3 days.
  • 5 To serve, top each mini cheesecake pie with 1 tablespoon cranberry sauce. Sprinkle with pecans.
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