Cream Cheese Mince Pies

Cream Cheese Mince Pies

A perfect end to the Christmas meal or just as a treat. This makes 24 mini fruit mince pies. The fruit mince tastes even better if made a week before and refrigerated ready for use. Freezes well. Lovely served just warm. Ensure the cream cheese is at room temperature.

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Cream Cheese Mince Pies

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  • Author: Raymund
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: 24 1x
  • Category: Dessert
  • Cuisine: Global



fruit mince

  • 150g red apple, fresh, skin on, grated
  • 85g dried apricots, diced
  • 40g cranberries, fresh or frozen
  • 150ml apple juice, 100% juice
  • 1 teaspoon (2g) orange zest
  • ½ teaspoon (2.5ml) vanilla essence
  • pinch (0.4g) cinnamon
  • pinch (0.5g) ground nutmeg
  • pinch (0.5g) mixed spice
  • 1 teaspoon sugar substitute of choice
  • or xylitol (4g)
  • 1 tablespoon (20ml) brandy


  • 250g almond meal
  • 2 tablespoons (40ml) sugar free maple flavoured syrup
  • 30ml melted butter
  • 1 teaspoon (5ml) vanilla essence
  • 1 egg
  • 3 teaspoons (6g) orange zest
  • 2 teaspoons sugar substitute of choice
  • or xylitol (8g)
  • 60g cream cheese, regular fat



  1. Combine 2 teaspoons of orange zest with all the other ingredients and mix until a firm dough is formed. Roll out thinly between two sheets of baking paper and allow to rest.

fruit mince

  1. Preheat the oven to 150°C/300°F/gas mark 2.
  2. Place a teaspoon of orange zest and the remaining ingredients, except the brandy, in a saucepan. Cover and simmer over a gentle heat for about 60 minutes, stirring frequently to ensure the mixture does not stick to the bottom of the pan.
  3. Remove from the heat, drain and add the brandy. Allow to cool. Refrigerate at this point if making ahead.
  4. Mix the remaining teaspoon of orange zest with the cream cheese until it is smooth and set aside.
  5. Grease the pie tins and cut the pastry into circles large enough to line the tins.
  6. Place ½ teaspoon of cream cheese mixture into the bottom of each tin and then fill to the top with the cooled fruit mince mixture.
  7. Cut out the remaining pastry to form a star on the pies.
  8. Bake in the oven for about 30 minutes until golden brown.
  9. Cool before removing from the tins. Store in an air tight container.


Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell

Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at


  • Serving Size: 30g
  • Calories: 100.5cal
  • Sugar: 3.5g
  • Sodium: 18.9mg
  • Fat: 7.8g
  • Saturated Fat: 1.6g
  • Carbohydrates: 3.7g
  • Fiber: 1.4g
  • Protein: 2.8g
  • Cholesterol: 13mg


By the way before you leave do you know that Ang Sarap and “carbs by numbers” is giving away 2 books which contains the recipe book “carbs by numbers – low carb recipe options – Christmas”. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

What are you waiting for, join now to win this amazing low carb recipe book!


3 Responses

  1. suituapui says:

    Lovely mince pies for Christmas. Have not made any pies for a while. Now you’ve got thinking of it… 😉

  2. kitchenriffs says:

    Wow! Wonderful idea, and so perfect for the season. These are spectacular — thanks.

  3. Well color me impressed, you made your own mince! I have yet to even buy mince meat but this sounds way better. And I am sure it is perfect for these cute mini pies!

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