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Mini Cranberry Pecan Cheesecake Pies

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

Tips from the Pillsbury Kitchens

  • tip 1
    Glazed pecans are sold in the nut section of the grocery store.
  • tip 2
    Bake leftover pie crust scraps to create pie crust crackers!

Nutrition Information

No nutrition information available for this recipe
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