These mini cream cheese pies are the perfect dessert for any shower or gathering! The small serving size is perfect for everyone to quickly grab one and top with whatever they like: cherry pie filling, raspberry puree, chocolate and caramel, they sky is the limit!

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! Enter: mini cream cheese pies.

Mini Cream Cheese Pies

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.

We also have a yummy raspberry variation you must try! If you are a pie lovers like us you also NEED this amazing lemon sour cream pie or our chocolate chess pie in your life!

several mini cream cheese pies in clear cups lined up on a counter

How to Make Mini Cream Cheese Pies with a Topping Bar

Okay you ready to see just how simple these beauties are to make? Let's get down to business.

Top Left - Set your cream cheese out to soften, and start preparing your crusts by combining graham cracker crumbs, sugar and butter.

Top Right - Spoon crumbs evenly between 10 cups, and press firmly into the bottom of each cup. Stick crusts in the fridge to set.

Bottom Left - 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.

Bottom Right - Pour in mini pie crusts and refrigerate for at least 4 hours or until set.

Next comes the fun part when you get to top with your favorite toppings! I am partial to cherry pie filling, which is traditional for a cream cheese pie! I also really love raspberry puree or chocolate and caramel sauce.

If you make this recipe we would love for you to leave us a positive comment and review, they mean so much to us!

three mini cream cheese pies with different toppings on a counter

Mini Cream Cheese Pies with Topping Bar

Print Pin Rate

Prep Time: 10

Chilling Time: 1

Total Time: 1 10

Servings:

Calories: 364kcal

Author: Pretty Providence

Ingredients

2 8 oz. Blocks Cream Cheese Softened
2 14 oz. Cans Sweetened Condensed Milk
⅔ Cup Lemon Juice
2 teaspoon Vanilla
4 Cups Graham Cracker Crumbs
1 Cup Melted Butter
⅔ Cup Sugar
Toppings of Choice
10 Clear Plastic Cups

Instructions

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 an hour or until set.
Serve with your favorite toppings. We kept it simple with our topping bar and went with cherry pie filling, raspberry pie filling, and chocolate and caramel sauces, but you could also use apple pie filling, nuts, oreos, basically anything you might like on a cheesecake!

Notes

The cheesecakes are very rich and the portions are pretty large. If you can find smaller cups you can definitely use those to feed more people with this same recipe.