My cream cheese lemonade pie recipe has been doing so well I decided to share these little individual cherry cream cheese lemonade mini pies. If you have made the lemonade pie, you already know just how delicious these mini pies will be. The lemony flavor, along with the delicious cherries on top, make this such a refreshing summer treat.
These cherry cream cheese lemonade mini pies will hit the spot on a hot summer day. So refreshing, so delicious and just the right amount of sweetness to satisfy any sweet tooth.
Refreshing and Delicious
Everyone will love these little mini pies. You can top them with any topping of your choice. There is just something about lemon & cherry desserts. Blueberry topping would be amazing as well. Even just the mini lemonade pie without a topping works as well.
Just look at the creaminess of this mini lemonade pie. AMAZING! YUMMY!
These are also great to make in the small individual graham cracker pie crusts. I made twelve of them last weekend and forgot to take them to work for all the girls in the office.
So delicious, try it today
Cherry Cream Cheese Lemonade Mini Pies
Ingredients
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4 oz box of instant lemon pudding mix
- 2 8 oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
- 1 can cherry pie filling
For the Crust
- 1 1/3 cup graham cracker crumbs
- 2 1/2 Tbs sugar
- 1/3 cup butter, melted
Instructions
- Preheat over to 350°
For the Crust
- In a medium mixing bowl, mix all ingredients together until combined.
- Press graham cracker crumbs into each ramekin, or small oven safe dish.
- Bake for 3-5 minutes. Remove from oven and let cool. You can just press crumbs into individual dishes without baking them. That works too!
For the Creamy Mini Pies
- In a small mixing bowl, combined milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into ramekins after graham cracker crusts have cooled.
- Cover with foil and refrigerate for at least 2 hours.
- Top each mini pie with cherry pie filling and enjoy!
Notes
Nutrition
Enjoy, Terri
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if you use the 3 ounce ramekins, how many will that make?
I want to make this but confused about the amount of milk. Would it be just 5 oz. I’ve never seen a 5 oz can of evaporated milk
Hi Pat, yes it’s a very small can of evaporated milk, 5 oz. It’s right next to the larger cans in our grocery stores. I hope you can find it.
did I miss what size the ramekins are…?
Hi Margye, I used the 3 oz size ramekins.
If I wanted to make it in a pan what size pan would I use ?
It looks so good .
Hi Cindy, you could make it in a 2 quart, 7 x 11 inch baking dish.
can’t wait to try the recipe. Where did you get those beautiful ramekins?
Hi B, I got them actually off QVC. They are Rachel Ray’s ramekins. :)
Thanks Teri,my friend, I will be making both for a baby shower next month, will let you know how everyone likes it
Hi Arnetta, Have fun at the baby shower next month! I’m sure the guests will enjoy both! :)
Can I use a muffin pan
Hi Amy, you sure can. :)