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Mini Cherry Cheesecakes

Mini Cherry Cheesecakes are the perfect bite- size dessert for any party, holiday or special occasion. A delicious Oreo crust plus creamy cheesecake and topped off with the classic cherry pie filling, it’s a dessert that everyone will love!

Cheesecake is my dessert obsession. Mini Chocolate Cheesecakes, Mini Chocolate Chip Cheesecakes, and Mini Turtle Cheesecakes are a few of my favorites.

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Mini Cherry Cheesecake Dessert

Mini Cherry Cheesecakes

Mini cheesecakes are my favorite since they are bite-sized. I like to sample one of everything and with mini desserts, I totally can.

They are easy to make ahead and keep in the refrigerator for a couple of days. A great dessert to take to a potluck, backyard cookout or family holiday gathering.

I almost always make a double batch of mini cheesecakes because they do disappear in a hurry. It seems like cheesecake is everyone’s favorite. My boys do not have a huge sweet tooth like I do, so they love the bite-size desserts.

Close up mini cherry cheesecakes dessert

How to Make Mini Cherry Cheesecakes:

Crushed Oreo Cookies for Mini Cherry Cheesecakes

Crush Oreo Cookies into crumbs and mix with melted butter. I place the cookies in a zip top bag and use a rolling pin to smash them. The food processor works great too.

Oreo Crust in mini cheesecake pan for Mini Cherry Cheesecakes Recipe

I use my cookie scoop to add fill the mini cheesecake pan with the crumbs.

The filling is softened cream cheese, heavy whipping cream, eggs, sugar and vanilla, all beat together until smooth.

Filling for Mini Cherry Cheesecakes in mini cheesecake pan

I use the cookie scoop again to add the filling, about 3/4 full.

Mini Cherry Cheesecakes Desserts

Bake the cheesecakes for about 25 minutes. Cool and add your favorite cherry pie filling. Chill until ready to serve.

Helpful Tools for Baking Mini Cheesecakes:

Mini Cherry Cheesecakes plated

Every time I bake mini cheesecakes, I have to wonder why I don’t make them more often. They are so simple and a total show- stopping dessert!

Mini cheesecakes are not so finicky as a regular sized cheesecake. You don’t have the hour long bake time, the hours of chilling. It all goes faster and easier with this mini version.

Easy Mini Cherry Cheesecakes Dessert

I have never been one to sweat the small stuff, like if my cheesecake cracks. I’m always topping it off like my chocolate cheesecake with caramel ganache. See any cracks? Nope you can’t tell if that cheesecake cracked or not!

The mini cheesecake filling tends to sink a little as they cool. This just makes them perfect for toppings like cherry pie filling.

Don’t be intimidated by these mini cheesecakes, they are super simple. You can top them with anything you like. Whipped Cream, strawberries, peaches, candied pecans, caramel, chocolate ganache. The options are limitless.

Mini Cherry Cheesecakes on a stack of plates

If you don’t have the mini cheesecake pan, a muffin tin will work just dandy. You will need to use muffin liners and this recipe will only make 6 cupcake sized mini cheesecakes and the baking time might vary slightly.

I made these for our weekend cookout and the kids were even snagging them before we had dinner ready. Dessert first is always a good idea in my book.

Mini Cherry Cheesecakes with Oreo Crust

We fried up some of the catfish from our fishing trip to Arkansas a few weeks ago. It was the best ever. We are loving our outdoor kitchen. It’s the best place for hanging out with the kids.

Plan to make this Mini Cherry Cheesecakes Recipe with Oreo crust for your next get together! You will be glad you did!

More Cheesecake Recipes to Check Out:

Mini Cherry Cheesecakes Dessert Recipe

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Mini Cherry Cheesecake Dessert
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4.47 from 402 votes

Mini Cherry Cheesecakes

Mini Cherry Cheesecakes are the perfect bite- size dessert for any party, holiday or special occasion. A delicious Oreo crust plus creamy cheesecake and topped off with the classic cherry pie filling, it's a dessert that everyone will love!
Prep Time15 minutes
Cook Time25 minutes
2 hours
Total Time2 hours 40 minutes
Course: Desserts
Cuisine: American
Keyword: cherry cheesecakes, holiday desserts, mini cheesecakes
Servings: 12
Calories: 182kcal
Author: Milisa


  • 10 Oreo cookies
  • 2 tablespoons melted butter
  • 8 oz cream cheese softened
  • 2 tablespoons heavy whipping cream
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup cherry pie filling


  • Preheat oven to 325 degrees.
  • Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter.
  • Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great.
  • Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds.
  • Scoop into mini cheesecake pan about 3/4 full.
  • Bake for 25 minutes or until center of cheesecakes are set.
  • Set aside to cool.
  • Top with cherry pie filling and chill for one hour or until ready to serve.


Store cheesecakes, covered with plastic wrap in refrigerator up to 3 days.


Serving: 1g | Calories: 182kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 122mg | Sugar: 9g

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  1. Hi,

    I was just wondering if you have made this in a large cheesecake pan and if so, what size pan do you think I would have to use? Thanks!

    1. These really are easy and delicious! I used silicone cupcake liners and doubled the recipe and was able to make 15 . I could have made a few more because I had a little more cheesecake filling but didn’t want to make more Oreo crust 😊 also I only had 12 silicone liners I used 3 paper liners they were fine but did not peel off as nicely as the silicone I will definitely recommend and make again

        1. Hi Sara,
          I used a mini cheesecake pan without liners, the bottom comes out so they are easy to get out of the pan. There is a link to the pan in the post.

          ~ Milisa

    2. just find a regular cheesecake recipe and change the crust out for Oreo crust, then put cherry pie filling on top. Same thing.

          1. Hi, I’m wanting to make the mini’s (1” diam. bottom) I only have a mini muffin tin- I plan to use liners w/ them . How many do you think I will get from (1) batch? Will they easily/nicely come out of the liner?

          2. Hi Heidi,
            I have not tried making them in the mini muffin tin but I’m guessing it would make 24. They should come out of the liners after you chill them. Let me know how it turns out if you try it.

            ~ Milisa

      1. Hi Betty,
        Using a regular cupcake pan will make fewer of these cheesecakes, probably 4-6 but a cupcake wrapper is a great option if you don’t have a mini cheesecake pan. You might have to adjust the baking time slightly.

        ~ Milisa

  2. Wondering how many cheesecake can you make with this recipe? I do have the pan with the removal bottom that holds 12

  3. I just made these last night (except I used a Graham cracker crust instead of the oreo) and they are DELICIOUS! The only adjustment I ended up making was the baking time. They only needed about 18 minutes or so (used the “jiggle” method), let cool for an hour and refrigerated over night. They are the perfect amount of sweet and creamy, and really everything a cheesecake should be. And the best part about it is you don’t have to mess around with a water bath or springform pans!

    This recipe is super simple and unbelievably delicious! I was able to get 12 cheesecakes using a standard muffin pan with cupcake liners (and using about 1.5 tbs of Graham cracker crust).

    Thanks for sharing! I WILL DEFINITELY BE MAKING AGAIN!

    1. Hi Ginny,
      They are probably close in size but it might be a challenge to remove the cheesecakes. I love that the bottoms come out of the mini cheesecake pan, it makes it so easy to remove them.

      ~ Milisa

  4. These look delicious! Have you ever tried making this recipe as a regular sized cheesecake as opposed to minis? Would you recommend any changes to the ingredient measurements in order to make it regular sized?

    1. Hi Nicole,
      I haven’t baked this as a regular cheesecake but it’s a basic cheesecake recipe. It can be doubled or tripled. Adjust cooking time to an hour and use a can of cherry pie filling for topping.

      ~ Milisa

  5. Hi! I am in the process of making these for Christmas – I have them baked and cooling, but do not want to put the cherries on until tomorrow before I serve them. Should I refrigerate it or just cover and leave on counter over night?

    1. Hi Taylor,
      Go ahead and cover the cheesecakes and refrigerate them. Adding the cherries just before serving works fine too. I’d refrigerate the cherries too. I hope you enjoy them! Merry Christmas!

      ~ Milisa

    1. Hi Kathy,
      I haven’t tried that but I bet it would work. You might have to chill before removing from the pan. Let me know how it works if you try it.

      ~ Milisa

      1. Hi Amy,
        I would wrap in a couple of layers of plastic wrap plus a layer of foil or place in a zip top bag up to 2 months. I would not add the cherry pie filling until ready to serve.

        ~ Milisa

  6. I love these lil cheesecakes I make the crust with vanilla Oreos and they are to die for and I also use a reg muffin tin and they come out perfect every time and I drizzle caramel over the top YUMMY!!! 😍

  7. I made these mini cheesecakes a long time ago but the crust was a vanilla wafer and it was a Paula Deen recipe I used the vanilla Oreo cookies for the crust and I used a regular muffin pan and I used cupcake liners with no issues and they were Delicious! 😊

      1. Hi Dorothy,
        The filling should be baked immediately but if you want to make the cheesecakes a few days in advance, they keep really well in the refrigerator.
        ~ Milisa

    1. Hi Abby,
      That will work but I wouldn’t use cooking spray. They may be a little tough to get out of the pan. I would chill them before removing them from the pan, run a knife around the edge and they should come out. Good luck!
      ~ Milisa

  8. I made these as the recipe called for using the pan suggested from Amazon, OH MY GOD!!!!!
    Thank you for this recipe 😊

  9. I’m about to make your Mini Cherry Cheesecakes…do I really NOT need to use liners? They are MINI & I didn’t see any suggestions to use liners. Just a little nervous they might stick??

    1. Hi Leigh Ann,
      I use a mini cheesecake pan for these that the bottoms come out, so I didn’t use liners. If you are using a cupcake pan, you will want to use liners.

      ~ Milisa

  10. I made these in mini cheesecake pans and loved the taste. I did not spray the pans but then had to run my knife around every one and still some of the Oreo and cream cheese filling stuck to the pan. Is there a down side to spraying the pans lightly before baking? Thank you.

  11. This was an epic fail. The cookie crust crumbled bc they stuck to the pan. They were even chilled. So I turned them into a trifle, black forest trifle 😂. Worked and it was a hit. I’ll use cupcake liners next time. Live and learn 😁

  12. I made these in a mini pan with liners for a wine tasting party. We paired them with choice of a bold red Zinfandel or Port. It was a hit & they couldn’t believe I made them. Serving them again at a large tasting & pairing event at our local winery. Great, easy recipe. Thanks!

    1. Hi Vicky,
      I am so glad they were a hit for your wine tasting party. How fun! Thanks for the feedback and I hope your large even goes well.

      ~ Milisa

  13. Hi,
    I bought the cheesecake pan that has the removable bottoms. The sides of my cheese cakes were a little brown I baked for 25 mins at 325. What did I do wrong?

    1. Hi Teresa,
      It’s possible that your oven runs a little hotter and it’s not unusual for cheesecake to brown on the sides.

      ~ Milisa

  14. Milisa.. the oreo cookie bottom was not sticking together as I thought it should. What should i gave done differently ? Perhaps chill them before removing from the pan? I did let them cool but not chill.

    1. Hi Toni,
      Another tablespoon of butter should help. After I put them into the pan, I tamp them down to pack them with a shot glass or a spoon, that also helps them stick together.

      ~ Milisa

    1. Hi Sarah,
      I have made them with strawberry pie filling and they are delicious. If you want to use apple or blueberry pie filling, you can swap out the chocolate Oreos for shortbread cookies or graham crackers for the crust.

      ~ Milisa

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