Mini Cherry Oreo Cheesecakes
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Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!! The hit of your Valentine’s Day party! Mini food is IRRESISTIBLE!!
Happy Valentine’s Day a little bit early. I baked you some mini cherry cheesecakes with an Oreo cookie crust.
They will be the hit of your Valentine’s Day party – whether it’s an office party or a date night in – who can resist these. Or for those who like to plan (way) ahead, save the recipe for your holiday parties.
It’s an easy, one-bowl recipe that’s not fussy at all. You don’t even have to make a crushed Oreo cookie crust and dirty your food processor. Just plop a whole Oreo in the bottom of a muffin liner and you’re set.
The creamy filling is as easy as mixing up cream cheese, sugar, and stirring in cherry pie filling.
The filling makes enough for about 18 mini cheesecakes but because I don’t have an 18-count pan nor do I like to bake on two racks at the same time because things can bake unevenly, I filled one 12-count muffin pan and lined an 8×4 loaf pan with parchment.
I put Oreos on the bottom of the loaf pan and poured the remaining filling over the top. Major win because the muffin pan and the loaf pan baked side by side on the same rack, albeit the mini cheesecakes were done in about 30 minutes and the loaf took about 45 minutes.
- 18 Oreo cookies
- two 8-ounce packages cream cheese, softened (I used 1 regular and 1 lite)
- 2 large eggs
- 1/3 cup granulated sugar
- 1 to 2 teaspoons almond extract (vanilla extract may be substituted)
- one 20-ounce can cherry pie filling with more fruit, divided
- Preheat oven to 350F and line an 18-count muffin pan with paper muffin liners OR line a 12-count muffin pan with paper liners and line an 8x4-inch loaf pan with parchment paper.
- Place 1 Oreo in the bottom of each muffin cavity and about 6 Oreos in the bottom of the 8x4-inch pan; set aside.
- To a large bowl, add the cream cheese, eggs, extract, and beat with a handheld electric mixer on high speed for about 5 minutes or until smooth.
- Add half the can of cherry pie filling and stir well by hand to combine; set remainder aside.
- Fill each of the muffin cavities solidly 3/4-full and if you're using the loaf pan for the extra filling, add the remaining filling to it.
- Bake for about 30 minutes for the mini cheesecakes and bake the loaf pan for about 45 minutes. Because all pans, ingredients, climates, etc. vary, bake until done. When done, the mini cheesecakes will be quite domed, puffy, and still a bit jiggly in the center but they will fall and firm up as they cool. If there is very light browning on top, they're likely done. Set pan(s) aside to cool.
- After they've cooled, add a generous dollop of the remaining cherry pie filling to the top of the cheesecake. Serve immediately or chill in the fridge if desired. Cheesecakes will keep airtight in the fridge for up to 1 week; if you know you're going to save them for awhile in the fridge, I would add the final topping of cherries just prior to serving rather than days in advance.
Adapted from Lucky Leaf
Amount Per Serving: Calories: 207Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 138mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 3g
Sweet Soft Cherry Bread with Cherry-Almond Glaze – An easy quickbread that’s perfect for Valentine’s Day, Easter, or Mother’s Day! Because you can never have too much pink!
Triple Chocolate Cherry Cake – An extremely moist, rich cake that’s so easy and studded with cherries! The frosting is silky smooth and my new favorite chocolate frosting! A 10 out of 10 showstopper!
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