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If you love cheesy, savory bites that melt in your mouth, these Mini Cheese Pies made with tapioca flour are about to become your new favorite. They’re light, flavorful, and incredibly easy to make — perfect for everything from casual snacking to elegant entertaining.
With a blend of grated Parmesan and semi-hard cheese, plus the unique chew of tapioca flour, these little pies offer a delicious twist on traditional cheese pastries. Whether you’re prepping for a party or just craving something cozy, this recipe delivers comfort and flavor in every bite.
🧀 Ingredients (for the dough)
1.75 oz (50 g) grated Parmesan cheese
5 tablespoons cooking oil (olive or preferred)
2 whole eggs
½ teaspoon salt
¾ cup + 2 tablespoons (200 ml) milk
1½ cups sour starch (tapioca flour)
3.5 oz (100 g) grated semi-hard cheese (such as Gouda)
👩🍳 Step-by-Step Instructions
Step 1: Blend the Batter
Combine milk, tapioca flour, eggs, oil, salt, and grated semi-hard cheese in a blender. Blend until smooth and creamy — no lumps, just a silky batter ready to bake.
Step 2: Prep Your Tins
Preheat oven to 356°F (180°C). Grease and lightly flour your pie tins or muffin tray to prevent sticking. Use mini molds or standard muffin cups — just adjust baking time as needed.
Step 3: Fill & Top
Pour the batter into each tin, leaving about a finger’s width from the top. Sprinkle grated Parmesan over each pie for a golden, crispy finish.
Step 4: Bake to Perfection
Bake for 35 minutes, or until the tops are golden and the cheese is bubbly. Check around the 30-minute mark to avoid overbaking. Let cool slightly before serving.
💡 Tips for Cheese Pie Success
Choose quality cheese — Parmesan, Gouda, or Monterey Jack add depth and richness. Mix and match for layered flavor.
Add your twist — stir in herbs like rosemary or thyme, diced ham, or sautéed onions for extra flair.
Mind the fill line — leave space for the pies to puff up; overfilling can cause spills and uneven baking.
Watch for golden tops — that crispy Parmesan crust signals they’re ready.
Serve your way — pair with salad for lunch, add to a charcuterie board, or enjoy solo as a savory treat.
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