These mouthwatering Mini Cherry Cheesecakes are so fun to make! A traditional recipe with a twist, a short prep time and easy instructions, this dessert will not only be a definite family favorite but perfect for any occasion!
Mini Cherry Cheesecakes
There’s something so delicious and inviting about a mini cheesecake. It’s small, tasty and just the perfect bite-size dessert. It’s the perfect treat for any occasion, and it’s a dessert everyone will love! A simple but delicious Oreo cookie crust, topped with a luscious cheesecake batter, baked to perfection and finally topped with cherry pie filling.
They’re extremely easy to make and a fun project to do with the kids. They’ll last in the fridge for a couple days, so whenever you have a sweet tooth, just grab one and enjoy. These mini cheesecakes are also great for a picnic, potluck, backyard barbecue or even a holiday gathering!
Ingredient Notes
Crust
- Oreos – You can either crush up whole Oreo cookies or use boxed Oreo crust. You can find that in the baking aisle.
- Butter – Unsalted or salted will work well.
Cheesecake
- Cream cheese – Ideally you want something that is full fat and softened to room temperature. I’ve included a comment below in the FAQ’s if you’re wondering what cream cheese I use for cheesecakes.
- Sugar – Granulated white sugar for a crisp clean sweetness to our dessert.
- Eggs – Be sure to keep your eggs at room temperature before incorporating!
How To Make Mini Cherry Cheesecakes
- Prepare the crust: Preheat the oven to 325°F. Add the Oreo cookies and 2 tbsp of butter to a food processor and pulse until fine crumbs. Divide the mixture equally into each cup in the cheesecake pan and press down gently.
- Make the cheesecake batter: Add the cream cheese into a bowl and using a hand mixer, mix on medium speed until creamy and smooth. Add the eggs, sugar and vanilla and mix for 2 minutes until smooth. Scoop cheesecake mixture into the mini cheesecake pan about ¾ full.
- Bake: Bake for 20 to 25 minutes or until the center of the cheesecakes are set. Cool completely.
- Top with cherry pie filling: Top each cheesecake with cherry pie filling and chill for one hour before serving.
FAQ’s and Expert Tips
FAQ’s
When the cheesecakes crack, it’s probably because you’ve over mixed the cheesecake ingredients and too much air got in. Even if they do crack, I wouldn’t worry about it too much, we’re going to cover the top with that decadent cherry pie filling. Nobody will see the cracks, so don’t stress over it.
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
Considering these guys are small bite sized cheesecakes, there can be a small jiggle, but not too noticeable. An uncooked cheesecake will noticeably wobble as if it were made of gelatin. So definitely a well cooked cheesecake should not wobble.
Expert Tips
- If you don’t have a mini cheesecake pan, a muffin or cupcake pan can be used instead.
- Keep in mind to always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.
- This recipe for mini cheesecakes does not requite a water bath, so don’t worry about any other details but the ones mentioned in the instructions card below.
Storage
Fridge
You can easily store these mini cherry cheesecakes in an airtight container in the fridge for up to 3-4 days.
Freezer
Cooked cheesecake also freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts for about 3 months.
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Mini Cherry Cheesecakes
Equipment
Ingredients
- 10 oreo cookies
- 2 tablespoon butter melted
- 8 ounce cream cheese softened
- 2 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Prepare the crust: Preheat the oven to 325°F. Add the Oreo cookies and 2 tbsp of butter to a food processor and pulse until fine crumbs. Divide the mixture equally into each cup in the cheesecake pan and press down gently.
- Make the cheesecake batter: Add the cream cheese into a bowl and using a hand mixer, mix on medium speed until creamy and smooth. Add the eggs, sugar and vanilla and mix for 2 minutes until smooth. Scoop cheesecake mixture into the mini cheesecake pan about ¾ full.
- Bake: Bake for 20 to 25 minutes or until the center of the cheesecakes are set. Cool completely.
- Top with cherry pie filling: Top each cheesecake with cherry pie filling and chill for one hour before serving.
Tips & Notes:
- If you don’t have a mini cheesecake pan, a muffin or cupcake pan can be used instead.
- Keep in mind to always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.
- This recipe for mini cheesecakes does not requite a water bath, so don’t worry about any other details but the ones mentioned in the instructions card below.
- You can easily store your cheesecakes in an airtight container in the fridge for up to 3-4 days.
- Cooked cheesecake also freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts for about 3 months.
If I bought Oreo crumbs instead of buying the cookies, how much would I use?
You’ll need about 1 to 1.5 cups.