By I made twenty-four mini cherry Oreo cheesecakes Saturday for a kid’s eighth birthday. Oreo crust pressed into muffin tins, cheesecake filling, cherry pie filling on top.
The recipe is below.
Mini Cherry Oreo Cheesecakes
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 2 hours 20 minutes (includes chilling) | Servings: 12
Ingredients
- 12 Oreo cookies (1 per cup, kept whole)
- 12 additional Oreo cookies, crushed (for optional topping)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 can (21 oz) cherry pie filling
- 12 paper cupcake liners
Instructions
- Prep the cups. Line a standard 12-cup muffin tin with paper cupcake liners. Place one whole Oreo cookie flat in the bottom of each liner to form the crust.
- Make the filling. In a large bowl, beat the softened cream cheese and granulated sugar together with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla extract and mix to combine.
- Whip the cream. In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form, about 3–4 minutes.
- Fold together. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula. Take care not to deflate the whipped cream — stop folding as soon as no streaks remain.
- Fill the cups. Spoon or pipe the cheesecake filling evenly over the Oreo bases in each liner, filling each about 3/4 full. Smooth the tops with the back of a spoon.
- Chill. Transfer the muffin tin to the refrigerator and chill for at least 2 hours, or until the filling is firm and set.
- Top and serve. Just before serving, spoon 2–3 cherries plus a small amount of the cherry pie filling sauce onto the center of each cheesecake cup. Garnish with crushed Oreo crumbles if desired. Serve cold.
Nutrition (per serving)
Calories: 310 | Protein: 4g | Fat: 21g | Carbs: 27g | Fiber: 1g | Sodium: 210mg