Easy Cherry Pie Bites
Buttery mini crescent cups filled with tangy cherry pie filling and a sweet cream cheese center. Finished with a simple glaze for an easy crowd-pleasing treat.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated crescent roll dough two 8-oz tubes
- 2 cup cherry pie filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 0.75 cup powdered sugar
- 1.5 tbsp milk
- 0.5 tsp ground cinnamon optional
- 1 tbsp coarse sugar optional, for sparkle
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin.
- Beat cream cheese, granulated sugar, and vanilla until smooth and fluffy.
- Unroll crescent dough. Pinch seams closed, then cut into 24 even squares.
- Press one dough square into each muffin cup, creating a small well.
- Spoon about 1 teaspoon cream cheese mixture into each well.
- Top with a cherry and a little syrup from the filling.
- Brush exposed dough with melted butter. Sprinkle cinnamon and coarse sugar if using.
- Bake until puffed and golden, 12–14 minutes.
- Cool 10 minutes in the pan. Loosen edges and transfer to a rack.
- Whisk powdered sugar with milk until smooth. Drizzle over warm bites and serve.
Notes
Try a puff pastry swap for extra flakiness, or add 1/4 tsp almond extract to the glaze for a cherry–almond twist. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days; rewarm briefly before serving.
This recipe is an original creation inspired by classic Easy Cherry Pie Bites flavors. All ingredient ratios and instructions are independently developed.