I have shared before that one of my favorite desserts of all time is this cream cheese pie. We make it every single year for Thanksgiving, and several other times throughout. It is delicious, easy, creamy and affordable! So, when it was my turn to host bunco my mind went immediately to cream cheese pie. Then, I thought, everything is cuter in mini, so why not make individual cream cheese pies and have a topping bar? Let me toot my own horn here and say, they were a hit! I was shocked how many people had never had cream cheese pie before! If you haven’t, please, make it asap! No one should go throughout life without knowing this dessert, I promise you.
Mini Cream Cheese Pies Recipe:
1 8 oz block cream cheese
1 14 oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
toppings of choice
clear plastic drink cups
First, combine your graham cracker crumbs, butter and sugar and press into the bottoms of your clear plastic cups, making your crusts. Stick crusts in the fridge to set.
Beat cream cheese with beaters until fluffy (I use my Bosch mixer). Add in sweetened condensed milk and beat until smooth. Stir in lemon juice and vanilla. Pour in mini pie crusts and refrigerate for at least 4 hours or until set. Serve with your favorite toppings.
Another thing I love about this pie is that you can top it basically any way you want to! We kept it simple with our topping bar and went with cherry pie filling, raspberry pie filling, and chocolate sauce, but you could also use caramel sauce, apple pie filling, nuts, oreos, basically anything you might like on a cheesecake!
Here’s a pic of a two of my beautiful best friends getting their pies for your enjoyment :).
So fun right? Perfect for your next party or gathering!
If you liked this post you will love our Heavenly Chocolate Torte or our Easy Homemade Orange Julius!
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