My husband has always been a huge fan of cherry pie, and if I had my choice, I'd choose cheesecake over pie every single time. Unfortunately, both of these delicious desserts are typically super high in calories and sugar, making them not very Weight Watchers-friendly. My Mini Cherry Cheesecake Pies, on the other hand, come in at only 4 SmartPoints each, so they are the perfect low-calorie treat! Not only that, they satisfy both mine and my husband's favorite dessert cravings - even better!
Perhaps the best part of this dessert, though, is how ridiculously easy they are... because let's be honest, I'm pretty unlikely to make a dessert recipe if I know it will take me a long time or if it has a million ingredients.
While this recipe is definitely husband-approved, I'd be willing to bet the kiddos would gobble these up, too! After all, who doesn't love a cute little hand-held dessert?
Mini Cherry Cheesecake Pies
This recipe combines cherry cheesecake and cherry pie in one delicious, low-cal, hand-held treat the whole family will enjoy!
Ingredients
- 5 tablespoons reduced fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon Splenda
- 1-1/2 tablespoons cinnamon
- 1 (7.5 oz) can refrigerated biscuit dough (I used Pillsbury)
- 1 cup lite cherry pie filling (I used Comstock)
- 2 tablespoons light butter, melted (I used Light I Can't Believe It's Not Butter)
- 2 tablespoons sugar
Instructions
1. Pre-heat the oven to 375 degrees. Line a large baking sheet with parchment paper.
2. In a small bowl, combine the cream cheese, vanilla extract, Splenda, and 1/2 tablespoon of cinnamon. Mix until well-blended.
3. Take one biscuit at a time, and use your fingers to flatten it completely. Spread 1/2 tablespoon of the cream cheese mixture in the middle of the biscuit. Top with about 1-1/2 tablespoons of cherry pie filling. (Mine ended up having 3 cherries each.)
4. Fold the biscuit in half, and seal the edges by pressing the tips of a fork all the way around the outside.
5. Place the biscuit on the prepared baking sheet. Repeat this process for the remaining biscuits.
6. Using a pastry brush, spread the butter on the top of each biscuit, coating completely.
7. In a small bowl, mix together the sugar and remaining cinnamon. Generously sprinkle the mixture evenly over the top of each biscuit.
8. Bake in the oven for 12 minutes, or until the tops are golden-brown.
2. In a small bowl, combine the cream cheese, vanilla extract, Splenda, and 1/2 tablespoon of cinnamon. Mix until well-blended.
3. Take one biscuit at a time, and use your fingers to flatten it completely. Spread 1/2 tablespoon of the cream cheese mixture in the middle of the biscuit. Top with about 1-1/2 tablespoons of cherry pie filling. (Mine ended up having 3 cherries each.)
4. Fold the biscuit in half, and seal the edges by pressing the tips of a fork all the way around the outside.
5. Place the biscuit on the prepared baking sheet. Repeat this process for the remaining biscuits.
6. Using a pastry brush, spread the butter on the top of each biscuit, coating completely.
7. In a small bowl, mix together the sugar and remaining cinnamon. Generously sprinkle the mixture evenly over the top of each biscuit.
8. Bake in the oven for 12 minutes, or until the tops are golden-brown.
WEIGHT WATCHERS SMART POINTS: 4 per mini pie (calculated using the recipe builder on weightwatchers.com)
Details
Prep time: Cook time: Total time: Yield: 10 mini pies
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