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Golden mini cheesecake pies topped with blueberry filling
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5 from 1 vote

Mini Cheesecake Pies

Crescent dough muffin cups filled with cheesecake and fruit topping, baked into a quick bite-sized dessert.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: crescent roll cheesecake, easy mini pies, mini cheesecake pies
Servings: 12
Author: Julia Pacheco

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.

Video

Notes

  • Use different fruit fillings for variety.
  • Let cool slightly before removing from pan.
  • Can be frozen up to 1 month.

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 93mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg
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