Low-Point Mini Cherry Pies – WW Points & Recipe

These mini cherry pies are irresistibly cute and simple to make. Each pie is just 4 WW points when you use a zero-calorie sweetener, offering a pleasing balance of sweet and tart. Cherry pie is a timeless, nostalgic dessert—these mini versions capture that classic flavor while using shortcuts that save time without sacrificing taste.

This recipe uses premade crescent roll dough for the crust instead of traditional pie pastry, which makes it quick to assemble and ideal for individual servings. The filling is made from frozen, pitted cherries, so there’s no need to prep fresh fruit. Simmer the frozen cherries briefly with a little sweetener and thicken with cornstarch for a glossy, spoonable filling.

I used dark sweet cherries, but tart cherries or a mix will work well depending on your preferred level of tartness. Be sure to choose unsweetened frozen cherries to keep the WW points low—added sugar in packaged fruit will increase the point total.

These mini pies are excellent for potlucks, barbecues, or kid-friendly gatherings. They travel well, are pre-portioned, and are easy to serve. To make a larger batch, simply increase the number of crescent roll cans and scale the filling accordingly.

Why You Should Try This Recipe

• Super easy: The cherry filling comes together quickly on the stovetop and thickens nicely with cornstarch.
• Transportable: These mini pies hold up well during travel and are simple to arrange on a platter or pack in a container.
• Low-point: Using a zero-calorie sweetener keeps these at just 4 WW points per pie, making them a lighter dessert option.

• Serving Size: 1 pie
• Number of Servings: 8
• Time to Cook: 10–15 minutes baking time (about 45 minutes total including filling and prep)
• WW Points Per Serving: 4 (with zero-calorie sweetener)

Ingredients Needed For Mini Cherry Crescent Pies

• 10 oz frozen cherries (unsweetened, pitted)
• 2 tbsp cornstarch
• 4 tbsp zero-calorie sweetener (or 4 tbsp granulated sugar if preferred)
• ½ tsp salt
• 3 tbsp light orange juice (or another low-sugar citrus juice)
• 1 can reduced-fat crescent rolls (8 rolls)

How To Make Mini Cherry Crescent Pie Bites (Step by Step)

1. Place the frozen cherries in a medium pot and heat over medium-low, covered, for about 15 minutes until thawed and beginning to soften.
2. Add the sweetener and salt, then press some of the cherries with a fork to partially mash them and release their juices.
3. Whisk the cornstarch into the orange juice until dissolved, then stir this mixture into the cherries.
4. Reduce heat, cover, and simmer for about 5 minutes or until the filling thickens and becomes glossy. Remove from heat and let cool slightly. Preheat the oven to 375°F (190°C).
5. Spray a muffin tin with nonstick spray. Separate the crescent roll triangles (eight total) and gently press each triangle into a muffin cup, forming a little crust. Pinch or fold dough where necessary to avoid gaps.
6. If you’d like a decorative top, slice a lengthwise strip from each triangle and cut into smaller pieces to form lattice or X shapes. Add these pieces on top of the filling before baking.
7. Divide the cherry filling evenly among the dough-lined muffin cups and arrange any decorative dough strips on top.
8. Bake for 10–15 minutes, until the crust is golden and cooked through. Let pies rest a few minutes in the tin before removing to cool slightly.

Variations and Substitutions

• Cherries: Use sweet dark cherries, tart Montmorency cherries, or a mixture for balanced flavor.
• Sweetener: Swap zero-calorie sweetener for granulated sugar if you prefer; using sugar raises the pies to about 6 WW points each.
• Fruit: Try other frozen fruits like apples or blueberries. Adjust cornstarch if a fruit yields a thinner filling.
• Dough: Puff pastry can be used instead of crescent dough; cut into squares and bake similarly, but check WW points for puff pastry.
• Glaze: For a finishing touch, make a simple glaze by mixing powdered sugar with a little milk or water and a splash of vanilla, then drizzle over cooled pies.
• Alternate assembly: Skip the muffin tin and roll the filling into crescent triangles to bake on a sheet pan for handheld crescent pockets.

Tips and Tricks for Making Mini Cherry Pies with Crescent Roll Dough

• Store leftover pies in an airtight container at room temperature for a couple of days, refrigerate for up to 5 days, or freeze for 2–3 months.
• Reheat in an air fryer or oven to crisp the crust and warm the filling before serving.
• Keep the crescent dough cold until you’re ready to shape it—warm dough becomes sticky and tears easily.
• These pies are best served warm or at room temperature; top with a scoop of ice cream or a dollop of fat-free whipped topping if desired.
• If using a crescent dough sheet, cut it into eight even squares or triangles for the same result.

Notes and Nutrition

Notes: 4 WW points per pie when using a zero-calorie sweetener. If you use granulated sugar, the pies are approximately 6 WW points each.

Additional Info

• Course: Baking, Dessert
• Cuisine: American
• Yield: 8 mini pies
• Prep time: 30 minutes (including filling and assembly)
• Cook time: 15 minutes
• Total time: 45 minutes