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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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
Directions
Step 1
Preheat your oven to 325°F (163°C). Line a mini cupcake baking tray with 12 mini cupcake liners.
Step 2
In a food processor, pulse chocolate sandwich cookies until finely ground. Transfer to a bowl and mix in the melted butter until evenly combined.
Step 3
Spoon about 1 tablespoon of the cookie mixture into each cupcake liner and press firmly to create the crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
Step 5
Add the vanilla extract, egg, and sour cream to the cream cheese mixture. Mix until completely combined and smooth.
Step 6
Spoon the cream cheese mixture evenly over the prepared crusts in the liners, filling each one nearly to the top.
Step 7
Bake in the preheated oven for 15-20 minutes, or until the centers are slightly set but still jiggle when shaken gently.
Step 8
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.
Step 9
Once cooled, spoon a small dollop of cherry pie filling onto the top of each cheesecake.
Step 10
Refrigerate for at least 1 hour before serving to let the flavors meld and the cheesecakes fully set.
Step 11
Serve chilled and enjoy!
Nutrition Facts
| Serving size | (851.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2499.0 |
| Total Fat 159.8g | 0% |
| Saturated Fat 87.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 558.8mg | 0% |
| Sodium 1509.3mg | 0% |
| Total Carbohydrate 255.7g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 198.8g | |
| Protein 28.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 403.1mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 705.5mg | 0% |
Source of Calories