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Cherry Cream Cheese Lemonade Mini Pies

Course Dessert, Mini Pies, Summer Treats
Cuisine American
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Author Terri


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


  1. Preheat over to 350°

For the Crust

  1. In a medium mixing bowl, mix all ingredients together until combined.

  2. Press graham cracker crumbs into each ramekin, or small oven safe dish.
  3. 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

  1. In a small mixing bowl, combined milk and pudding mix.
  2. Beat on low speed for 2 minutes (mixture will be thick).
  3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  4. Gradually beat in lemonade concentrate.
  5. Gradually beat in pudding mixture.
  6. Pour mixture into ramekins after graham cracker crusts have cooled.
  7. Cover with foil and refrigerate for at least 2 hours.
  8. Top each mini pie with cherry pie filling and enjoy!

Recipe Notes

This recipe is slightly adapted from my Cream Cheese Lemonade Pie