Description
Mini cherry cheesecakes deliver creamy indulgence with graham cracker crusts and luscious cherry topping. Sweet and tangy bites promise pure dessert bliss you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 (8-ounce) cream cheese
- 2 large eggs
- ⅔ cup granulated sugar
- 12 Golden Oreo or Oreo sandwich cookies
Secondary Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Topping/Garnish:
- ¾ cup canned cherry pie filling, or ⅔ cup cherry jam mixed with 2 tablespoons warm water
Additional Supplies:
- 12 paper muffin liners
Instructions
- Prepare the cream cheese by allowing it to soften at room temperature or gently warming in the microwave until smooth and pliable.
- Preheat the oven to 300°F and position the rack in the middle of the oven. Line a standard muffin tin with paper liners.
- Place an Oreo cookie at the bottom of each muffin liner, creating a delectable base for the mini cheesecakes.
- Using a stand mixer or electric hand mixer, whip the cream cheese until completely smooth and free of lumps.
- Incorporate granulated sugar, eggs, vanilla extract, and kosher salt into the cream cheese mixture. Mix thoroughly, ensuring all ingredients are evenly blended and the batter becomes silky.
- Carefully distribute the cheesecake batter evenly among the prepared muffin wells, filling each liner to about three-quarters full.
- Bake the mini cheesecakes for 15-18 minutes, watching for set edges while maintaining a slight jiggle in the center.
- Remove from the oven and allow the cheesecakes to cool completely on a wire rack, which may cause slight sinking in the centers.
- Refrigerate the cooled cheesecakes for a minimum of 2 hours or overnight to enhance their flavor and texture.
- Before serving, gently remove the cheesecakes from the muffin tin and peel away paper liners if desired.
- Top each mini cheesecake with a generous spoonful of cherry pie filling or create a quick topping by mixing cherry jam with warm water for a glossy finish.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free cheesecake texture.
- Use Oreo cookies as a quick, delicious base that eliminates the need for a separate crust.
- Bake at a low temperature to prevent cracking and ensure a creamy, delicate consistency.
- Allow cheesecakes to cool completely and chill thoroughly for the best flavor and texture.
- Cherry topping can be customized with either pie filling or a quick jam-water mixture.
- Store in the refrigerator for up to 3-4 days, keeping them covered to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg