Cherry cheesecake bites are made with a crispy puff pastry crust baked until golden brown and filled with cheesecake and cherry pie filling.
Once again, I’m at it with cherry dessert. It’s always a big hit with my family so I had to, right? They disappeared quicker than I ever thought.
One of my family members (who will remain nameless, but was mentioned in one of my other cherry dessert posts) grabbed an entire DINNER PLATE of these.
Needless to say, I had to make more. If that doesn’t entice you to eat them then you may not be as big of a fan of cherry desserts as he is. In that case, try strawberry, apricot, raspberry, or apple pie/pastry filling. They will get eaten.
Ingredients
Cherry Cheesecake Bites
- Puff Pastry Sheets
- Cherry Pie Filling
- Cream Cheese
- White Granulated Sugar
- Pure Vanilla Extract
Icing, optional
- Powdered Sugar
- Milk
How to Make Cherry Cheesecake Bites
Cherry Cheesecake Bites
- Preheat the oven to 375℉. Lightly spray a mini muffin pan with nonstick cooking spray.
- Lay out thawed puff pastry sheets side by side. I like to roll mine a little flatter with a rolling pin to get rid of any kinks and make sure the sides are even.
- Cut each sheet into 4 rows by 4 rows to get 16 squares from each sheet. Press each square of puff pastry into each tin. Set aside.
- Use a hand mixer to mix cream cheese, sugar, and vanilla in a medium bowl.
- Spoon about 1 teaspoon of cream cheese mixture into each puff pastry square. Top with about ½ tablespoon of cherry pie filling.
- Bake in the oven for 18-22 minutes until the puff pastry is golden brown. Remove from the oven and cool on a wire rack.
Icing, optional
- In a small bowl, whisk together powdered sugar and milk until runny. Drizzle over the top of cooled cherry cheesecake bites.
Storing Leftover Bites
Because they contain cheesecake (dairy) they should be kept in the fridge. They last 3-4 days.
The fridge can cause them to get a little soggy. I like to reheat them slightly in the oven or air fryer before serving to crisp up the puff pastry.
Recommended Recipes
- Candy Cane Cherry Strudel
- Cherry Cheesecake Cookie Cups
- Cherry Cheesecake Drop Cookies
- Cherry Pop-Tart Hearts
- Cherry Puff Pastry Turnovers
- Christmas Cheesecake
- Christmas Cheesecake Bites
- Cream Puffs
- Gingerbread Cheesecake Bars
- New York-Style Cheesecake
Cherry Cheesecake Bites
Ingredients
Cherry Cheesecake Bites
- 2 Puff Pastry Sheets 17.3 ounces
- Cherry Pie Filling 21-ounce can
- 6 ounces Cream Cheese room temperature
- 3 tablespoons White Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
Icing, optional
- ¾ cup Powdered Sugar
- 2 tablespoons Milk
Instructions
Cherry Cheesecake Bites
- Preheat the oven to 375℉. Lightly spray a mini muffin pan with nonstick cooking spray.
- Lay out thawed puff pastry sheets side by side. I like to roll mine a little flatter with a rolling pin to get rid of any kinks and make sure the sides are even.
- Cut each sheet into 4 rows by 4 rows to get 16 squares from each sheet. Press each square of puff pastry into each tin. Set aside.
- In a medium bowl, use a hand mixer to mix cream cheese, sugar, and vanilla.
- Spoon about 1 teaspoon of cream cheese mixture into each puff pastry square. Top with about ½ tablespoon of cherry pie filling.
- Bake in the oven for 18-22 minutes until the puff pastry is golden brown. Remove from the oven and cool on a wire rack.
Icing, optional
- In a small bowl, whisk together powdered sugar and milk until runny. Drizzle over the top of cooled cherry cheesecake bites.
Alalice miller says
Do you spray or flour the surface for the puff pastry before cutting?
Tiffany says
Hi Alalice,
If your puff pastry sheets are tacky, add a light sprinkle of flour. I would avoid spraying anything because that will make the pastry dough more sticky and harder to work with.
Tiffany
Sue says
Can you make these in regular sized muffin tins?
Tiffany says
Hi Sue!
I have not personally made them in a regular-sized muffin pan, but I’m sure it’s doable by cutting the puff pastry squares larger, adding extra cheesecake and cherry pie filling, then baking a little longer in the oven.
Because they are bigger and therefore thicker, it may need to have the oven temperature reduced to 350℉ get the middle cooked and then letting it bake until the edges of the puff pastry is golden brown. If they’re browning too quickly, I’d recommend covering with aluminum foil.
If you do try it out, I’m curious how it goes. Let me know!
Tiffany
Marcy says
Hi! Are these being served at room temp? Trying to figure out my timing to make these for a get together! Thank you!
Tiffany says
Hi Marcy,
Yes, these are best served at room temperature. I let them cool before icing and then serve.
-Tiffany
Mariana says
I made the cherry cheesecake bites for a group of friends and they couldn’t get enough of them. They were very tasty and small enough for one bite and want another and another. Thank u for the recipe