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These Mini Cheesecake Pies are such a fun little dessert. They’re made with crescent dough pressed into muffin cups, filled with creamy cheesecake filling, and topped with fruit pie filling. They’re the perfect bite-sized treat for holidays, parties, or anytime you want something sweet and simple.
👉 You may also like my Apple Crescent Donuts or Crescent Roll Cinnamon Rolls.
These Mini Cheesecake Pies are made with crescent dough, creamy cheesecake filling, and fruit topping. Baked in a muffin pan, they’re perfectly portioned desserts for any and all events.
Why you’ll love this recipe…
I love that these look so fancy but just take a few minutes to put together. They’re such a great dessert for entertaining because everyone gets their own cute little pie.
They’re also endlessly customizable. You can use any fruit pie filling you like — blueberry, cherry, or apple all work — and the crescent dough bakes up golden and buttery. This is a shortcut dessert that always gets compliments.
⏰ Total Time: 20 minutes
🍂 Perfect For: Holidays, parties, weeknight desserts
🛒 Key Ingredients: Crescent dough, cheesecake filling, pie filling
🍽️ Servings: 12 mini pies
🥄 Skill Level: Easy
🧊 Storage: Fridge up to 3 days
👉 If you liked these, you may also enjoy my Apple Crescent Donuts or Pumpkin Dump Cake.
Made With Love,
What You’ll Need for Mini Cheesecake Pies
- Crescent dough – Pressed into muffin cups to form the golden pie crusts.
- Cheesecake filling – Use store-bought or homemade, creamy and sweet.
- Pie filling – Your favorite fruit flavor for the topping.
- Powdered sugar – A light dusting for finishing.
👉 For another delicious dessert, try my Caramel Butter Bars.
Full Ingredients List
- 2 cans (8 oz each) crescent roll dough (triangle-style)
- 12 tbsp cheesecake filling (store-bought or homemade)
- Pie filling of your choice (e.g., blueberry, cherry)
- 1 tbsp powdered sugar
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Mini Cheesecake Pies
Step 1: Preheat oven to 350°F. Lightly grease muffin pan cups.
Step 2: Separate crescent dough into triangles. Press one into each muffin cup, letting ends hang over.
Step 3: Spoon 1–2 tbsp cheesecake filling into each cup.
Step 4: Add ½ tbsp fruit pie filling on top of cheesecake.
Step 5: Fold dough ends inward over filling (they won’t fully cover).
Step 6: Bake 12–15 minutes, until golden brown.
Step 7: Cool slightly, sprinkle with powdered sugar, and serve.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Mini Cheesecake Pie Variations
- You can try chocolate chips or Nutella instead of fruit filling.!
- Use lemon curd for a bright twist.
- Swap powdered sugar for a drizzle of glaze.
👉 If you liked these sweet treats, you may also enjoy my Apple Crescent Donuts.
My Pro TipS
Tips and Tricks
- Grease muffin cups well so they don’t stick.
- Don’t overfill or they’ll bubble over while baking.
- Let them cool a few minutes before removing from pan.
- Use a variety of pie fillings for a colorful dessert tray.
Recipe FAQs – Mini Cheesecake Pies
Yes, bake and refrigerate up to 24 hours in advance.
No, you can make a quick cream cheese, sugar, and vanilla cheesecake filling at home.
Blueberry and cherry are classics, but any canned pie filling works.
Yes, freeze baked pies up to 1 month, thaw in fridge before serving.
👉 If you love yummy desserts, don’t miss my No-Bake Pineapple Layered Dessert!
Serving Suggestions
- Add to a dessert platter with Crescent Roll Cinnamon Rolls.
- Pair with Apple Crescent Donuts for a fruity combo.
- For a chocolate touch, drizzle with melted chocolate before serving.
Make-Ahead, Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked pies up to 1 month.
- Reheat: Best served cold or at room temp — no reheating needed.
👉 Looking for more? Browse my Dessert Recipes.
More Great Crescent Roll Recipes
Breakfast
Crescent Roll Sausage Egg Casserole
Dessert
Apple Crescent Donuts
Dessert
Crescent Roll Cinnamon Rolls
Appetizers
Pizza Crescent Pockets
Tag me @julia.pacheco.cooking on Instagram if you make it — I love seeing your kitchen wins!
Mini Cheesecake Pies
Ingredients
- 2 cans, 8 oz each crescent roll dough (triangle-style)
- 12 tbsp cheesecake filling, store-bought or homemade
- Pie filling of your choice, e.g., blueberry, cherry
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Grease muffin cups.
- Press crescent triangles into muffin cups.
- Fill with cheesecake filling and fruit topping.
- Fold dough edges in, bake 12–15 minutes.
- Cool slightly, dust with powdered sugar.
Notes
- Use different fruit fillings for variety.
- Let cool slightly before removing from pan.
- Can be frozen up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
