Description
These Mini Cherry Cheesecakes are a delightful and easy-to-make dessert featuring a crunchy Oreo crust topped with a rich, creamy cheesecake filling and finished with sweet cherry pie filling. Perfect for parties or a special treat, they bake in just 25 minutes and chill to creamy perfection.
Ingredients
Scale
Crust
- 10 OREO cookies
- 2 tablespoons butter (melted)
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 2 tablespoons heavy cream
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the mini cheesecakes.
- Prepare Crust: Place the OREO cookies into a gallon-size zip-top bag and crush them finely using a rolling pin. Transfer the crushed cookies into a small bowl, add the melted butter, and mix thoroughly to combine. Set this crust mixture aside.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Then add the heavy cream and mix well to incorporate.
- Add Remaining Filling Ingredients: To the cream cheese mixture, add the egg, sugar, and vanilla extract. Continue mixing with the electric mixer until the mixture is smooth and fully combined.
- Assemble Crusts: Scoop the Oreo crust mixture evenly into the bottoms of 12 cups of a mini cheesecake pan. Gently press down on each to flatten and create the crust base.
- Add Cheesecake Filling: Evenly scoop the cream cheese filling over each Oreo crust in the mini cheesecake pan, filling each cup properly.
- Bake: Bake the mini cheesecakes in the preheated oven at 325°F for 25 minutes. After baking, allow them to cool at room temperature for 5 minutes. Then run a knife around the edges to loosen the cheesecakes from the pan.
- Chill: Place the cheesecake pan in the refrigerator and chill for 1 hour to help the cheesecakes set properly.
- Remove and Top: After chilling, press up on the bottoms of each cheesecake cup to carefully remove the mini cheesecakes from the pan. Top each with a generous spoonful of cherry pie filling.
- Serve: Serve the mini cherry cheesecakes immediately or keep refrigerated until ready to serve for optimal freshness.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Press the crust gently but firmly to help it hold together during baking.
- For easier removal, you can line the cheesecake pan with silicone liners designed for mini cheesecakes.
- These cheesecakes are best served within 24 hours of preparation for freshness.
- You can substitute cherry pie filling with other fruit toppings like blueberry or strawberry for variety.