A family favorite since childhood, these mini cheesecakes have a cookie crust and a smooth, creamy filling. Finish them with your favorite pie filling for a simple, crowd-pleasing dessert.
These mini cheesecakes are an easy and reliable dessert that’s been enjoyed in my family for years. They’re simple enough for a weeknight treat and attractive enough for gatherings. With just six basic ingredients you can make a batch that’s easy to share. The cookie base adds a pleasant texture contrast to the creamy filling, and a spoonful of pie filling or another topping transforms each tart into a festive bite.
Ingredients
- 18 chocolate sandwich cookies (such as Oreos). The chocolate cookie pairs nicely with the cream cheese, but you can substitute vanilla wafers or graham crackers.
- 2 packages (8 oz each) cream cheese, softened. Allow time for the cream cheese to reach room temperature for a smooth filling.
- 1/2 cup granulated sugar.
- 2 large eggs.
- 2 teaspoons pure vanilla extract. Use a good quality vanilla for best flavor.
- 1 (21 oz) can cherry pie filling or another pie filling or topping of your choice.
How to Make Mini Cheesecakes
Step 1: Preheat the oven to 375°F (190°C). Line 18 muffin tin cups with paper liners and place one cookie in the bottom of each liner. Set aside.
Step 2: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese until smooth and creamy. Scrape the bowl as needed to avoid lumps.
Step 3: Add the sugar and beat until combined. Then add the eggs, one at a time, and mix in the vanilla extract. Beat just until the mixture is smooth and slightly fluffy; don’t overmix.
Step 4: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 12–15 minutes, or until the centers are just set. Small cheesecakes can overbake quickly, so check them at the shorter end of the time range.
Step 5: Remove from the oven and let the mini cheesecakes cool completely to room temperature, then refrigerate until chilled. Once cooled, spoon a generous portion of pie filling onto the top of each cheesecake.
Tips and Tricks
These mini cheesecakes are forgiving and flexible. Prepare them a day ahead for easier entertaining; keep the toppings off until just before serving to prevent the crust from becoming soggy. They also freeze well: place the cooled cheesecakes (without topping) in an airtight container and freeze for up to three months. Thaw in the refrigerator overnight and add topping before serving.
For variety, try different toppings and flavor twists. A few ideas that pair well with the creamy filling:
- Lemon curd or lemon curd mixed with a little whipped cream for a bright, tangy option.
- Chocolate sauce or a thin drizzle of chocolate ganache for a richer dessert.
- Salted caramel sauce to add a sweet-and-salty contrast.
- A thin layer of jam or marmalade for a fruit-forward finish.
- Fresh berries and a dollop of lightly sweetened whipped cream for a lighter presentation.
Recipe Details
- Author: Deborah Harroun
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Cooling Time: about 1 hour (plus chilling)
- Total Time: approximately 1 hour 35 minutes
- Yield: 18 mini cheesecakes
- Course: Dessert
- Cuisine: American
Nutrition (Estimate per cheesecake)
Serving: 1 cheesecake — Calories: 210 kcal; Carbohydrates: 25 g; Protein: 3 g; Fat: 12 g; Saturated Fat: 6 g; Cholesterol: 46 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 11 g. Nutrition values are approximate and will vary by brand and portion size.
Notes
- If you prefer, swap the chocolate cookies for vanilla wafers or graham cracker crumbs to change the base flavor.
- Keep toppings separate until serving if you plan to make these ahead or freeze them.
- These mini cheesecakes are excellent for potlucks, parties, and packed dessert trays because they are individual portions and travel well when chilled.