Ingredients
Crust
- 10 Oreo cookies
- 2 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1 egg
- ¼ cup sugar
- 2 teaspoons vanilla extract
Topping
- 1 cup cherry pie filling
Instructions
- Prepare the crust: Crush the Oreo cookies finely and mix them with the melted butter until well combined. Press this mixture into the bottom of mini muffin liners or a mini muffin pan to form the cheesecake crust.
- Make the filling: In a mixing bowl, beat together the softened cream cheese, heavy whipping cream, egg, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Assemble the cheesecakes: Spoon the cheesecake filling evenly over the prepared Oreo crusts in the mini muffin pan, filling each about three-quarters full.
- Bake the cheesecakes: Preheat the oven to 325°F (163°C). Bake the mini cheesecakes for about 18-20 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate for at least 2 hours to set fully.
- Add the topping: Before serving, spoon about a tablespoon of cherry pie filling on top of each mini cheesecake for a sweet and fruity finish.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Use mini muffin liners for easy removal and presentation.
- You can substitute cherry pie filling with other fruit toppings like blueberry or strawberry for variety.
- Refrigerate leftovers promptly and consume within 3 days for best freshness.
- If desired, garnish with fresh cherries or a sprig of mint for added elegance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
