Rating: 3.5 stars
2 Ratings
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  • 2 Ratings

Start with frozen fruit and you can make this mini cherry pie recipe any time of year. This bite-sized cherry dessert is a surefire crowd-pleaser at parties!

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
25 mins
cool:
5 mins
total:
1 hr
Servings:
24
Yield:
24 bites
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a medium mixing bowl beat the 1/2 cup butter and the cream cheese with an electric mixer on medium to high speed until combined. Stir in the 1 cup flour. Shape dough into 24 balls. Press the balls evenly into the bottoms and up the sides of 24 ungreased 1 3/4-inch muffin cups.

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  • For streusel, in a small bowl stir together the 2 tablespoons flour, the walnuts, brown sugar, and nutmeg. Using a pastry blender, cut in the 1 1/2 tablespoons butter until mixture is crumbly. Set aside.

  • For filling, in a small saucepan combine the cherries, granulated sugar, and cornstarch. Cook over medium heat until cherries release juices, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thick and bubbly. Spoon about 1 heaping teaspoon of the filling into each pastry-lined cup. Sprinkle filled cups evenly with streusel.

  • Bake for 25 to 30 minutes or until edges are golden brown. Cool bites in pan on a wire rack for 5 minutes. Carefully transfer to a wire rack and let cool.

To Store:

Place bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition Facts

100 calories; fat 6g; cholesterol 16mg; saturated fat 4g; carbohydrates 10g; mono fat 2g; poly fat 1g; sugars 5g; protein 1g; vitamin a 291.5IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 52mg; potassium 33mg; calcium 10.1mg; iron 0.4mg.
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