Mini Cherry Oreo Cheesecakes
If you’re looking for a dessert that is both adorable and delicious, look no further than these Mini Cherry Oreo Cheesecakes! These little bites of heaven are perfect for any occasion, whether you’re hosting a gathering or simply satisfying your sweet tooth. The combination of creamy cheesecake, crunchy Oreo crust, and sweet cherry topping creates a delightful flavor experience that is hard to resist. Plus, they’re surprisingly easy to make! Let’s dive into the details of how to create these delectable treats.
Why It Works Every Time
These Mini Cherry Oreo Cheesecakes are a crowd-pleaser for several reasons. First, the Oreo cookie crust provides a perfect base that adds a rich chocolatey flavor and a satisfying crunch. Second, the cream cheese filling is creamy and rich, perfectly balanced by the sweet and tart cherry pie filling that crowns each mini cheesecake. The use of almond extract adds a unique twist, enhancing the overall flavor profile. Lastly, they are baked in a muffin tin, which not only makes them easy to portion but also ensures even baking.
Ingredient List
- 18 Oreo cookies – the foundation of our crust, providing a rich chocolate flavor.
- Two 8-ounce packages cream cheese (softened, one regular and one lite) – for the creamy filling.
- Two large eggs – to help bind the filling together.
- ¾ cup granulated sugar – to sweeten the cheesecake filling.
- 1 to 2 teaspoons almond extract – for a hint of nutty flavor; feel free to substitute with vanilla extract.
- One 20-ounce can cherry pie filling (with more fruit, divided) – for the perfect topping.
Tools & Equipment Needed
- Muffin tin – to create the mini cheesecakes.
- Parchment paper liners – for easy removal of the cheesecakes.
- Mixing bowl – to combine all the cheesecake ingredients.
- Electric mixer – for smooth and creamy filling.
- Spoon or spatula – to distribute the cheesecake mixture evenly.
Make Mini Cherry Oreo Cheesecakes: A Simple Method
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). This ensures that your cheesecakes bake evenly and set perfectly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment paper liners. This will make it easier to remove the cheesecakes once they are baked and cooled.
Step 3: Make the Oreo Crust
In a food processor, crush 18 Oreo cookies until they resemble fine crumbs. You can also place them in a zip-top bag and crush them with a rolling pin. Once crushed, press the crumbs firmly into the bottom of each muffin liner to form the crust.
Step 4: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in ¾ cup of granulated sugar, mixing well until fully combined. Then, add in the two large eggs, one at a time, mixing just until incorporated. Finally, add 1 to 2 teaspoons of almond extract and mix until smooth.
Step 5: Fill the Muffin Tins
Spoon the cheesecake filling over the prepared Oreo crusts, filling each liner about ¾ full. Be careful not to overfill.
Step 6: Bake the Mini Cheesecakes
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. This will ensure a creamy texture.
Step 7: Cool and Chill
Once baked, remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Step 8: Top with Cherry Pie Filling
Once the cheesecakes are fully chilled, remove them from the muffin tin and top each one with cherry pie filling, using around 1 to 2 tablespoons per cheesecake. This will add a burst of flavor and a beautiful presentation.
Dietary Customizations
- Gluten-free: Use gluten-free Oreo cookies for the crust.
- Lower sugar: Substitute granulated sugar with a sugar replacement like Stevia or erythritol.
- Vegan: Use a vegan cream cheese alternative and flax eggs instead of regular eggs.
Pro Tips & Notes
- For added flavor, consider mixing in some mini chocolate chips into the cheesecake filling.
- Make sure your cream cheese is at room temperature for a smooth batter.
- If you prefer a no-bake option, check out this No Bake Nutella Cheesecake recipe that is just as delicious!
- These mini cheesecakes can be made a day in advance for convenience.
Save It for Later
If you have leftovers (which is unlikely!), these Mini Cherry Oreo Cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just make sure to wrap them tightly to prevent freezer burn.
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Absolutely! While Oreos give a delicious chocolate flavor, you can use any type of cookie you like, such as graham crackers or even ginger snaps for a spicier kick.
What if I don’t have almond extract?
You can substitute almond extract with vanilla extract, which will work just as well and still provide a lovely flavor.
Can I make these Mini Cherry Oreo Cheesecakes ahead of time?
Yes! These cheesecakes can be made a day in advance. Just be sure to keep them covered in the refrigerator until you’re ready to serve.
What if I want to use fresh cherries instead of cherry pie filling?
You can certainly use fresh cherries! Simply pit and chop them, then toss them with a little sugar to create a syrupy topping.
Try These Next
- Chocolate Covered Oreos – another delightful way to enjoy Oreos!
- Mini Cheesecakes
- Cherry Almond Tart
- Fruit Topped Cheesecake Bars
Ready, Set, Cook
Now that you have all the steps and tips needed, it’s time to roll up your sleeves and make these Mini Cherry Oreo Cheesecakes! With their creamy filling, crunchy crust, and fruity topping, they are sure to impress your family and friends. Enjoy every delightful bite of this sweet treat!
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Mini Cherry Oreo Cheesecakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C) to ensure even baking.
- Step 2: Line a muffin tin with parchment paper liners for easy removal.
- Step 3: Crush 18 Oreo cookies in a food processor or zip-top bag and press into the muffin liners to form the crust.
- Step 4: In a mixing bowl, beat softened cream cheese until smooth, then add sugar, eggs one at a time, and almond extract, mixing until smooth.
- Step 5: Spoon the cheesecake filling over the crusts, filling each about ¾ full.
- Step 6: Bake for 18-20 minutes until edges are set but centers jiggle slightly.
- Step 7: Cool for 10 minutes in the tin, then chill in the refrigerator for at least 2 hours.
- Step 8: Top the chilled cheesecakes with cherry pie filling before serving.
Notes
- Mix in mini chocolate chips for added flavor.
- Ensure cream cheese is at room temperature for a smooth batter.
- These can be made a day in advance for convenience.
