These decadent sweet little treats are so darn versatile, delectable, and easy to create.
I made these last night in a regular muffin-sized tin and I have also made them in a mini-sized muffin tin for Superbowl.
There are countless ways to top the cheesecake bites, but could you get any more classic with a cherry pie filling on top?
We just love these little cheesecake bites and I am pretty darn sure you will too.
Mini Chocolate Cherry Cheesecakes
Preheat the oven to 350ºF.
Line 12 regular-sized muffin tins with paper liners.
To make the crust: place Oreos in a food processor.
And pulse them until they are completely broken up into fine crumbs.
Pulse while drizzling in some melted butter.
The mixture should be very moist and completely combined.
Add mounded tablespoons of the crumbs to each cup. I did about 2 tablespoons!
Use your fingers to pack them firm and push up the sides.
Bake the cups for 8 minutes and let them cool completely.
To make the filling: Once the crusts have cooled, in the bowl of a stand mixer, combine cream cheese, powdered sugar, and vanilla extract.
Beat the mixture until smooth, scraping the bowl halfway through.
Add a couple of heaping tablespoons of the filling into each of the cooled crusts.
Smooth with the back of a spoon.
Top each cup with a spoonful of cherries with some sauce.
Place the pan into the refrigerator to set the filling. I did mine overnight!
Don’t they look glorious?
Serve them at a party, for dessert, or store them in the fridge for a treat when you have a craving for something sweet!
GET IN MY BELLY!
- 12 paper muffin liners
- 30 Oreo cookies
- 6 tablespoons salted butter, melted
- 16 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 can cherry pie filling
- Preheat oven to 350ºF. Line a 12 cup muffin tin with paper liners.
- To make the crust: place the Oreo cookies in a food processor and pulse them until they are completely broken up into fine crumbs.
- Continue pulsing while adding the melted butter until the mixture is totally combined and very moist.
- Add about 2 rounded tablespoons of the crumbs to each cup and use your fingers to pack them firm and up the sides of the liner.
- Bake the crusts for 8 minutes. If the crusts have lost their shape, use the handle of a wooden spoon to reshape them a bit. Let crusts cool completely.
- When the crusts are cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, powdered sugar, and vanilla extract. Beat the mixture until smooth, scraping the sides of the bowl halfway through.
- Add a couple tablespoons of the filling and smooth with the back of a spoon. Top each cheesecake with a spoonful of cherry pie filling on top.
- Place in the refrigerator to set the filling. I cooled mine overnight.
- Serve by peeling off the paper liner and scarf down!