Easy Mini Cherry Cheesecakes are the perfect bite-sized dessert for any occasion. Whether you’re hosting a party, need a sweet treat for a potluck, or just want a simple indulgence, these delightful cheesecakes deliver. Featuring a buttery cookie base, luscious cream cheese center, and vibrant cherry topping, they offer both sophistication and simplicity. Best of all, there’s no need for special tools or complex techniques—just basic ingredients and a muffin pan. This recipe is not only delicious but also fun to make, making it a fantastic choice for beginners and seasoned bakers alike.
Why You’ll Love This Easy Mini Cherry Cheesecakes Recipe
These mini cheesecakes strike the perfect balance between indulgent and convenient. The prep is straightforward, cleanup is minimal, and the results are stunning. Using Golden Oreos or classic Oreos as a crust adds a fun twist without extra effort. Plus, their individual portions make serving a breeze. Whether you go with cherry pie filling or a simple jam blend, the topping brings a pop of flavor and an eye-catching finish. Perfect for holidays, birthdays, or weeknight treats—this recipe is always a crowd-pleaser.
Ingredients
- 2 packs (8 ounces each) of cream cheese, softened
- 12 paper muffin liners
- 12 Golden Oreo or Oreo cookies
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup cherry pie filling, or 2/3 cup cherry jam mixed with 2 tablespoons warm water
Step-by-Step: How to Make Easy Mini Cherry Cheesecakes
- Prep the Cream Cheese: Let the cream cheese sit at room temperature until soft. Alternatively, microwave in 15-second bursts until very soft, about 30–60 seconds.
- Preheat Oven: Set your oven to 300°F and line a 12-cup muffin tin with paper liners.
- Make the Crust: Drop one Oreo cookie into the bottom of each prepared muffin cup.
- Mix the Batter: In a stand mixer or with a hand mixer, beat the softened cream cheese on medium speed until smooth (about 1 minute). Add sugar, eggs, vanilla extract, and salt. Continue beating until velvety and well-blended, scraping down the sides of the bowl as needed.
- Fill the Cups: Evenly distribute the batter among the prepared muffin cups.
- Bake: Bake for 15–18 minutes, until edges are set but centers still have a slight jiggle.
- Cool: Cool in the muffin tin on a wire rack for 1 hour. Cheesecakes may sink slightly in the center.
- Chill: Transfer to the fridge and chill for a minimum of 2 hours, or ideally overnight.
- Add Topping: When ready to serve, gently remove from the muffin tin and peel off liners if desired. Add a tablespoon of cherry topping to each mini cheesecake.
Helpful Tips
- Bring your cream cheese to room temperature for easier blending.
- Avoid overbaking—centers should wiggle a bit when done for that ultra-creamy texture.
- Use a cookie scoop for even batter distribution.
- Top cheesecakes just before serving for the freshest look and taste.
Substitutions And Variations
- Crust: Replace Oreos with graham crackers, vanilla wafers, or chocolate cookies.
- Topping: Swap cherries for blueberry, strawberry, or raspberry pie filling.
- Dairy-Free: Use plant-based cream cheese and egg replacements.
- Sweetener: Opt for honey or maple syrup instead of granulated sugar.
Storage Instructions
Keep mini cheesecakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze them (without topping) for up to 2 months. To serve, thaw overnight in the refrigerator and finish with cherry topping just before enjoying.
Nutritional Information
Each mini cheesecake (with cherry topping) contains approximately:
- Calories: 230
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 160mg
- Total Carbohydrates: 20g
- Sugars: 15g
- Protein: 4g (Nutritional values are estimates and may vary based on ingredients used.)
Serving Suggestions
- Garnish with whipped cream and a mint leaf for a festive touch.
- Serve with a cup of coffee or tea.
- Plate on a dessert tray for parties or brunch.
- Pair with fresh berries for added flavor and texture.
Frequently Asked Questions About Easy Mini Cherry Cheesecakes
Can I use low-fat cream cheese? Yes, but full-fat cream cheese provides the best texture and flavor.
Do I have to use Oreos? No. You can use graham crackers, vanilla wafers, or even gingersnaps for the crust.
Can I make them ahead of time? Absolutely! These are perfect for making a day or two in advance. Just add the topping before serving.
Why did my cheesecakes sink in the middle? Slight sinking is normal and leaves a perfect spot for the cherry topping.
Can I freeze mini cheesecakes? Yes, freeze without the topping for up to 2 months. Thaw in the fridge and top just before serving.
Conclusion
Thank you so much for stopping by to check out this Easy Mini Cherry Cheesecakes recipe! I absolutely love how simple they are to prepare, and the taste never fails to impress. Whether you’re whipping them up for a holiday, a gathering, or just because you’re craving something sweet, I hope you enjoy them as much as I do. Happy baking, and thanks for being part of this amazing food-loving community!
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Easy Mini Cherry Cheesecakes Recipe
- Total Time: 2 hours 33 minutes
- Yield: 12 mini cheesecakes 1x
Description
Easy Mini Cherry Cheesecakes are rich, creamy, and topped with sweet cherry pie filling. With a simple cookie crust and no complicated steps, they’re perfect for parties, holidays, or quick weeknight desserts.
Ingredients
2 packs (8 oz each) cream cheese, softened
12 paper muffin liners
12 Golden Oreo or Oreo cookies
2/3 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/4 tsp kosher salt
3/4 cup cherry pie filling (or 2/3 cup cherry jam + 2 tbsp warm water)
Instructions
- Prep the Cream Cheese: Let the cream cheese sit at room temperature until soft. Alternatively, microwave in 15-second bursts until very soft, about 30–60 seconds.
- Preheat Oven: Set your oven to 300°F and line a 12-cup muffin tin with paper liners.
- Make the Crust: Drop one Oreo cookie into the bottom of each prepared muffin cup.
- Mix the Batter: In a stand mixer or with a hand mixer, beat the softened cream cheese on medium speed until smooth (about 1 minute). Add sugar, eggs, vanilla extract, and salt. Continue beating until velvety and well-blended, scraping down the sides of the bowl as needed.
- Fill the Cups: Evenly distribute the batter among the prepared muffin cups.
- Bake: Bake for 15–18 minutes, until edges are set but centers still have a slight jiggle.
- Cool: Cool in the muffin tin on a wire rack for 1 hour. Cheesecakes may sink slightly in the center.
- Chill: Transfer to the fridge and chill for a minimum of 2 hours, or ideally overnight.
- Add Topping: When ready to serve, gently remove from the muffin tin and peel off liners if desired. Add a tablespoon of cherry topping to each mini cheesecake.
Notes
For best texture, don’t overbake. Add cherry topping just before serving for a fresh, glossy finish. Can be made 1–2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 15g
- Carbohydrates: 20g
- Protein: 4g