There’s something about miniature desserts that elevates the dining experience, transforming it into a moment of pure indulgence. If you’re looking to add a touch of elegance to your next gathering or simply craving a sweet treat to enjoy solo, these Mini Cherry Cheesecakes are bound to steal the show. Combining the creamy richness of cheesecake with the fruity burst of cherries, this recipe promises a symphony of flavors in every bite. Plus, they’re adorable to look at and even more delightful to devour. So, roll up your sleeves, preheat your oven, and let’s embark on a culinary adventure together!
Ingredients:
- 10 Oreo cookies
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1 egg
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup cherry pie filling
Directions:
- Preheat and Prepare: Begin by preheating your oven to 325°F (163°C). Then, prepare your mini cheesecake pan by greasing it lightly or lining it with cupcake liners for easy removal later on.
- Crush and Combine: Place the Oreo cookies in a zip-top bag and crush them into fine crumbs using a rolling pin or the flat side of a meat mallet. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
- Form Crust: Scoop about 1 tablespoon of the crumb mixture into each cavity of the mini cheesecake pan. Using a cookie scoop or your fingers, press the crumbs firmly into the bottom of each cavity to form the crust.
- Prepare Filling: In a mixing bowl, beat the softened cream cheese at medium speed until creamy and smooth. Add the heavy whipping cream and continue beating until incorporated. Then, add the egg and beat until fully combined. Gradually add the sugar while the mixer is running, ensuring it’s well incorporated. Finally, add the vanilla extract and beat for an additional minute, scraping down the sides of the bowl as needed.
- Fill the Pan: Spoon the cream cheese mixture into each cavity of the mini cheesecake pan, filling them about 3/4 full. Smooth out the tops with a spatula if necessary.
- Bake: Place the mini cheesecake pan in the preheated oven and bake for approximately 25 minutes, or until the centers of the cheesecakes are set and no longer jiggly.
- Cool and Top: Once baked, remove the mini cheesecakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, top each cheesecake with a spoonful of cherry pie filling, spreading it evenly across the surface.
- Chill and Serve: Chill the mini cherry cheesecakes in the refrigerator for at least an hour before serving to allow them to set and enhance the flavors. When ready to serve, remove them from the fridge, plate them up, and watch as they disappear within moments of being served.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Servings: 12 servings
- Calories per serving: 182 kcal
These Mini Cherry Cheesecakes are not only a feast for the taste buds but also a feast for the eyes. Their petite size and vibrant toppings make them a charming addition to any dessert spread, perfect for parties, potlucks, or simply as a special treat for yourself. So, don’t wait for a special occasion to indulge—whip up a batch of these delightful cheesecakes today and let your taste buds rejoice in sweet satisfaction!
Mini Cherry Cheesecakes
Ingredients:
10 Oreo cookies
2 tablespoons melted butter
8 oz cream cheese, softened
2 tablespoons heavy whipping cream
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
1 cup cherry pie filling
Directions:
Preheat oven to 325°F.
Place Oreos in a zip-top bag and crush into fine crumbs. Place in a bowl and add melted butter.
Scoop about 1 tablespoon of crumb mixture into a mini cheesecake pan. A cookie scoop works great.
Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While the mixer is running, slowly add sugar until combined. Add vanilla and beat for 1 minute. Scrape down the sides of the bowl and beat for 30 more seconds.
Scoop the mixture into the mini cheesecake pan about 3/4 full.
Bake for 25 minutes or until the center of the cheesecakes is set.
Set aside to cool.
Top with cherry pie filling and chill for one hour or until ready to serve.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes | Kcal: 182 kcal | Servings: 12 servings