MINI CHERRY CHEESECAKES — These fun, mini desserts feature an Oreo cookie crust with a creamy cherry cheesecake filling, topped off with cherry pie filling.
I just love serving miniature sized desserts, and these Mini Cherry Cheesecakes are a new favorite at my house!
But I was honestly surprised at how much I loved them. I mean, I figured they’d be tasty, but I had no idea just how delicious they would be.
The Oreo crust is definitely a must in this recipe. That extra bit of chocolate flavor really elevated these cheesecakes above a typical graham cracker crust.
Although if you prefer, I think you could definitely sub Golden Oreos in this recipe. And of course, using a cookie as your crust is such a genius shortcut.
Of course, it kind of defeats the purpose of the mini desserts when you eat two or three at a time like I did. But these little morsels of cherry cheesecake were just so hard to resist.
I found it worked best to add the pie filling when I was ready to serve the cheesecakes. In fact, some of my kids liked them better without the additional cherry topping.
It think it was because without the topping, they could eat their dessert without utensils. But with or without the cherry topping, these cheesecakes are heavenly.
And yes, I’ll definitely be trying this recipe with other flavors of pie filling. Blueberry is next on my list.
If you’re looking for an easy dessert to serve at during the season of backyard barbecues and potlucks, you’ll definitely want to give these Mini Cherry Cheesecakes a try.
Be sure to save this recipe for Mini Cherry Cheesecakes to your favorite Pinterest board for later.
Here’s what you’ll need to make Mini Cherry Cheesecakes
- Oreo sandwich cookies
- Cream cheese
- Lemon juice
- Cherry pie filling
- 18 Oreo cookies
- 1 (8 oz.) packages cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1 (21 oz.) can cherry pie filling
- Preheat oven to 350 degrees. Line muffin tins with 18 paper liners. Place one Oreo in the bottom of each muffin cup.
- With an electric mixer, beat cream cheese, sugar and eggs and fluffy and smooth. Beat in vanilla and lemon juice. Fold in 2/3 cup of the cherry pie filling.
- Fill each paper liner about 3/4 full of the cream cheese mixture. Bake for 20-25 minutes, or until just set. Cool, then refrigerate until firm. Top with remaining cherry pie filling before serving.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 59mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
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Who Dished It Up First: Adapted from Lucky Leaf