Mini Cherry Cheesecakes
Mini Cherry Cheesecakes are a sweet little treat that will delight your tastebuds. A homemade OREO crust topped with creamy cheesecake and pretty cherries, this is the perfect bite sized dessert!
Servings: 12
Ingredients
- 10 OREO cookies
- 2 tablespoons butter melted
- 8 ounces cream cheese softened
- 2 tablespoons heavy cream
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat oven to 325F.
- Place the OREO cookies in a gallon size zip top bag and crush with a rolling pin. Pour the crusted OREO's into a small bowl; add the melted butter and stir well. Set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the heavy cream and mix well.
- Add the egg, sugar, and vanilla extract and mix with the electric mixer until smooth and creamy.
- Scoop the OREO crust mixture into the bottom of 12 cups of a mini cheesecake pan. Very lightly press down to flatten.
- Evenly scoop the cheesecake mixture into each cup of the mini cheesecake pan over the OREO crust.
- Bake the mini cheesecakes at 325F for 25 minutes. Cool at room temperature for 5 minutes. Run a knife around the edges of the cheesecakes to release from the sides of the pan.
- Place the pan of cheesecakes in the refrigerator to chill for 1 hour.
- Press up on the bottom of each mini cheesecake pan cup to remove the cheesecakes from the pan. Top each cheesecake with cherry pie filling.
- Serve immediately or chill until serving.