Easy mini cheese cake and pumpkin pies


These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!

For the mini cheese cake pies:

Jello brand boxed cheese cake mix(follow instructions)

Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)

Roll out and use flour for a light dusting so it won’t stick to the cutting bored

Use a round biscuit cutter to make circles to fit for a mini muffin pan.

Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.

Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.

You can top with a fruit dressing, caramel or chocolate syrup.

Mini pumpkin pies

I like to use Libby’s  pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.

Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.

These were quick and easy deserts that had a nice presentation as well!

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