📋 Mini Cherry Cheesecakes (with Oreo crust) recipe

a mini cherry cheesecake on a damask print muffin wrapper, with a red speckled muffin tin ofmini cherry cheesecakes in the background

5 from 1 vote

📋 Mini Cherry Cheesecakes (with Oreo crust) recipe

These Mini Cherry Cheesecakes (with Oreo crust) are individual cheesecakes, baked in muffin tins, quick and easy to make, with cherry pie filling and an easy Oreo cookie crust. They are a great party food and the ideal individual dessert and finger food dessert for baby showers, game day, potlucks, Canada Day, Mother's day, New Year's eve or any celebration!

Course Dessert, Snack

Cuisine American

Keyword cheesecake, cherry, mini dessert, oreo cookie crust

Special Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings mini cheesecakes

Calories 133kcal

Author Terri Gilson

Equipment

electric mixer

Ingredients

Crust

1 ½ cups Oreo cookie baking crumbs
4 tablespoon butter, melted
2 – 8 oz pkgs of cream cheese (2 cups) * I use light cream cheese (at room temperature)

Filling

¾ cup white granulated sugar
2 eggs
1 tablespoon lemon juice * I used Realemon lemon juice from concentrate. If you use the juice from a real lemon, use 2 tbsps
1 teaspoon lemon zest (optional)
1 teaspoon vanilla

Topping

540 ml can of cherry pie filling (About 18 oz)

US Customary - Metric

Instructions

Preheat oven to 375 F/190 C. Line muffin tin with paper cupcake/muffin liners or foil tart liners.
Mix Oreo baking crumbs with melted butter in a bowl.
1 ½ cups Oreo cookie baking crumbs, 4 tablespoon butter, melted
Place mixture in the bottom of each paper liner, patting down, dividing evenly between all 18.
Cheesecake mixture: Beat the rest of the ingredients together with an electric hand mixer, on medium-low speed ( EXCEPT cherry pie filling) for about 45 seconds to 1 minute until fluffy.
2 – 8 oz pkgs of cream cheese, ¾ cup white granulated sugar, 2 eggs, 1 tablespoon lemon juice, 1 teaspoon lemon zest (optional), 1 teaspoon vanilla
Spoon cheesecake batter into paper muffin/cupcake liners on top of base/crust to ⅔ full (dividing between all 18.)
Bake cheesecake at 375 degrees F (190 degrees C) for 15 minutes.
Cool for about 10 minutes. When cool, top with cherry pie filling.
540 ml can of cherry pie filling
Refrigerate until ready to serve.

Notes

Tips for Success

Room temperature ingredients. Make sure your eggs and cream cheese are at room temperature. This will ensure you get a lump-free cheesecake batter that you don't have to overmix to acheive a homogenious and smooth batter.!

Don't overmix the batter. Overmixing can ruin the structure and texture of your cheesecake and lead to cracks and a grainy texture.

Don't mix on high speed. Mix on medium -low or low. Mixing on high speed adds to much air, which can also cause your cheesecake to crack.

Cool before adding topping. If you add topping before your cheesecake is cooled it will run.

Storage

- Fridge: Leftover cheesecakes can be stored in an airtight container for up to 3 days in the fridge.

- Freezer: This recipe freezes well for up to 3 months in a sealed container. But don't put the topping on the individual cheesecakes until they are completely defrosted, and just prior to serving.

Nutrition