Mini Cherry Cheesecakes are a sweet little gift that will delight your taste buds. A homemade OREO crust covered with a creamy cheesecake and beautiful cherries, it’s the perfect bite-sized dessert!
10 OREO cookies
2 tablespoons of melted butter
8 ounces of softened cream cheese
2 tablespoons of heavy cream
1/4 cup of sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
Preheat the oven to 325F.
Place OREO cookies in a one-gallon zippered bag and roll them over. Pour OREO into a small bowl, add melted butter and stir well. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add the cream cheese and mix well.
Add the egg, sugar and vanilla extract and mix with the electric mixer until smooth and creamy.
Place the OREO crust mixture in the bottom of 12 cups of a mini cheesecake pan. Press very lightly to flatten.
Place cheesecake mixture in each cup of the cheesecake pan over the OREO crust.
Bake mini cheesecakes at 325F for 25 minutes. Cool to room temperature for 5 minutes. Run a knife around the edges of the cheesecakes to free them from the sides of the pan.
Place the cheesecake mold in the refrigerator to cool for 1 hour.
Press upward on the bottom of each mini cheesecake cup to remove the cheesecakes from the mold. Cover each cheesecake with the cherry pie filling.
Serve immediately or chill until served.