Tiny Cherry Cheesecakes Chocolate Crust
Indulge in bite-sized decadence with these irresistible Tiny Cherry Cheesecakes with Chocolate Crust. Perfectly portioned for any occasion, these mini treats feature a rich and crumbly base made from chocolate sandwich cookies, paired with a velvety cream cheese filling that’s delicately sweetened and accented with vanilla. Topped with a luscious dollop of cherry pie filling, these cheesecakes bring together the perfect harmony of tart and sweet. Ready in just 40 minutes, these easy-to-make, no-fuss desserts are ideal for parties, holidays, or a quick yet elegant weeknight treat. Serve chilled for the ultimate creamy, chocolatey experience in every bite! Keywords: mini cherry cheesecakes, chocolate crust, bite-sized desserts, quick cheesecake recipe.
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Recipe Information
Ingredients
- 12 pieces chocolate sandwich cookies (e.g., Oreo)
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.333 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 piece large egg
- 0.25 cup sour cream
- 1 cup cherry pie filling
- 12 mini cupcake liners
Instructions
Preheat your oven to 325°F (163°C). Line a mini cupcake baking tray with 12 mini cupcake liners.
In a food processor, pulse chocolate sandwich cookies until finely ground. Transfer to a bowl and mix in the melted butter until evenly combined.
Spoon about 1 tablespoon of the cookie mixture into each cupcake liner and press firmly to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
Add the vanilla extract, egg, and sour cream to the cream cheese mixture. Mix until completely combined and smooth.
Spoon the cream cheese mixture evenly over the prepared crusts in the liners, filling each one nearly to the top.
Bake in the preheated oven for 15-20 minutes, or until the centers are slightly set but still jiggle when shaken gently.
Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, spoon a small dollop of cherry pie filling onto the top of each cheesecake.
Refrigerate for at least 1 hour before serving to let the flavors meld and the cheesecakes fully set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 198.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 403 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
