Description
Deliciously creamy mini cheesecakes infused with rich chocolate and topped with cherry pie filling, perfect for any occasion.
Ingredients
Scale
- 16 Oreo cookies, whole (1 1/2 cup crumbs)
- 4 tablespoons unsalted butter, melted (57g)
- 16 ounces cream cheese, full fat, room temperature (450g)
- 1/8 cup sour cream, room temperature
- 1 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, finely chopped (170g)
- 1/2 cup heavy whipping cream
- 3/4 cup heavy whipping cream (for topping)
- 3 tablespoons powdered sugar (for topping)
- 1 cup cherry pie filling, homemade or store-bought
- Chocolate flakes or chocolate curls, optional
Instructions
- Line a 12 cup muffin tin with paper liners and set aside.
- Process Oreo cookies in a food processor until you get fine crumbs, then add melted and cooled butter and pulse until moistened.
- Divide the crust mixture among the muffin tins and press to create a solid layer.
- Melt semi-sweet chocolate using a double boiler method and set aside to cool.
- In a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar until smooth.
- In a separate bowl, whip heavy whipping cream until stiff peaks form and set aside.
- Add the cooled melted chocolate to the cheesecake filling and beat until smooth; gently fold in the whipped cream.
- Divide the cheesecake filling among the cups in the muffin tin and spread evenly over the crust.
- Refrigerate to set overnight.
- On the day of serving, whip additional cold heavy whipping cream and powdered sugar until stiff peaks form.
- Pipe the whipped cream on top of the mini cheesecakes, then top with cherry pie filling and optional chocolate flakes or curls.
Notes
- Make sure the melted chocolate is lukewarm before adding it to the cheesecake mix to prevent lumps.
- Store leftovers in the refrigerator for up to three days.
- These desserts can also be topped with whipped cream right before serving for a fresher look.
- Prep Time: 30 minutes
- Cook Time: n/a
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg