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
Scale
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