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Mini Cranberry Pecan Cheesecake Pies

Mini Cranberry Pecan Cheesecake Pies
  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 12
The muffin tin and ready-to-go pie crust make these minis a cinch! So easy. So delish.
By Sarah W. Caron
Updated October 25, 2012


  • Butter and all-purpose flour for muffin cups
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup canned whole berry cranberry sauce
  • 1/2 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.

  • Glazed pecans are sold in the nut section of the grocery store.
  • Bake leftover pie crust scraps to create pie crust crackers!

No nutrition information available for this recipe
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