Mini Cherry Oreo Cheesecakes
These Mini Cherry Oreo Cheesecakes are a perfect blend of creamy, crunchy, and fruity in a delightful mini size. Easy and crowd-pleasing!
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
- 18 Oreo cookies
- 2 8-ounce packages cream cheese one regular, one light
- 2 large eggs
- 0.75 cup granulated sugar
- 1 to 2 teaspoons almond extract vanilla extract can be used as a substitute
- 20 ounce can cherry pie filling
- 2 tablespoons butter melted, for crust
Instructions
Prepare Your Muffin Tin
- Preheat your oven to 325°F (163°C). Line a muffin tin with parchment paper liners.
Make the Oreo Crust
- Crush 9 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix the crumbs with 2 tablespoons of melted butter until well combined.
- Press a tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond extract.
Fill and Bake
- Evenly distribute the cheesecake filling over the prepared Oreo crusts in the muffin tin, filling each to about ¾ full.
- Bake in the preheated oven for 18-20 minutes, until centers are set but slightly jiggly.
- Remove from oven and let cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
Add Cherry Topping and Chill
- Once cooled, top each mini cheesecake with a generous spoonful of cherry pie filling.
- Refrigerate for at least 2 hours before serving.
Notes
- Do not overmix the cheesecake filling to avoid cracks during baking.
- Use parchment paper liners for easy removal of mini cheesecakes.
- These cheesecakes can be made 2 days ahead and stored in the refrigerator or frozen for up to 2 months.