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Slice of Baby Strawberry Cream Cheese Impossible Pie topped with fresh strawberries.

Baby Strawberry Cream Cheese Impossible Pies

Delicious mini pies that taste like strawberry cheesecake, made with a simple batter that forms its own crust during baking. Perfect for easy serving and entertaining.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces cream cheese, softened Soften properly to avoid lumps.
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/2 cup Bisquick baking mix Use a gluten-free option if needed.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3/4 cup chopped strawberries Fresh or thawed frozen strawberries are acceptable.
  • few slices strawberries for topping Optional for garnish.

Method
 

Preparation
  1. Heat your oven to 350 F (175 C) and line a standard muffin pan.
  2. In a bowl, beat the cream cheese and sugar until smooth.
  3. Whisk in the eggs, then add milk, Bisquick, vanilla, and salt. Mix until the batter is smooth and pourable.
  4. Fold in the chopped strawberries gently.
  5. Fill each muffin cup about 3/4 full.
Baking
  1. Bake for 20 to 24 minutes until the tops are set and lightly golden.
  2. Cool in the pan for 10 minutes, then lift them out and cool fully.
  3. Chill for at least 2 hours for the best cheesecake texture.

Notes

Tips: Soften cream cheese correctly, do not overbake, and chop strawberries small for even distribution. Let them chill to achieve the creamy texture of cheesecake.