Easy Mini Cherry Cheesecakes

published Jun 18, 2024
Easy Mini Cherry Cheesecakes Recipe

The crust and topping are store-bought, so all you have to do is make the filling.



Prep15 minutes to 20 minutes

Cook15 minutes to 14 minutes

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angled shot of a mini cherry cheesecake, cut in half, showing the layers of the golden oreo, cheesecake and cherry topping, with full cherry cheesecakes surrounding it
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Cheesecake in all forms is always a winner in my book. It can be stuffed into strawberries, or baked into buckeye bars. I love how the play of creamy, tangy, and sweet blend together for the perfect bite. 

But sometimes making a classic towering cheesecake requires too much time and energy. This recipe from my mom has all the same deliciousness, but is way, way easier. Each adorable mini cheesecake uses Oreo cookies as the crust and canned cherry pie filling on top, so all you have to do is whip up the five-ingredient filling. These mini cheesecakes also bake and chill quickly, so they’re ready to serve in just a few hours.

Why You’ll Love It

  • It’s all the things you love about cheesecake, but in miniature form. The creamy, rich filling, crisp cookie crust, and juicy fruit topping make for a delicious bite. 
  • It relies on ingenious store-bought shortcuts. You don’t have to make a crust or the topping — just pick up Oreo cookies and canned cherry pie filling from the grocery store.
Credit: Photo: Alex Lepe; Food Styling: Spencer Richards

Key Ingredients in Easy Mini Cherry Cheesecakes

  • Cream cheese. You’ll need 2 boxes of full-fat cream cheese. Make sure it’s softened (either by leaving it out or heating it very briefly in the microwave) before making the filling.
  • Oreo cookies. Skip making a crust and just use a Golden Oreo sandwich cookie at the bottom of each mini cheesecake, or use regular Oreos for a chocolate vibe. 
  • Cherry pie filling. Store-bought cherry pie filling is the easiest cheesecake topping you’ll ever use! Use the leftovers on cheese pie or in black forest cupcakes.

How to Make Easy Mini Cherry Cheesecakes

  1. Prepare the muffin tin. Line a muffin tin with paper liners and place an Oreo cookie in each one for the crust. 
  2. Make the filling. Beat softened cream cheese, sugar, eggs, and vanilla together until nice and smooth. Divide among the muffin wells.
  3. Bake and chill. Bake until set, about 20 minutes. Cool and chill until cold. Top with cherry pie filling right before serving.

Helpful Swaps

  • Swap in vanilla wafers for the Oreos for a softer, thinner crust.
  • Instead of cherry pie filling, stir 2/3 cup chunky cherry jam and 2 tablespoons warm water together to use as the cheesecake topping.

This is part of The Summer of Lazy Baking, featuring our easiest-ever recipes and grocery store hacks for making this the most delicious summer ever.

Easy Mini Cherry Cheesecakes Recipe

The crust and topping are store-bought, so all you have to do is make the filling.

Prep time 15 minutes to 20 minutes

Cook time 15 minutes to 14 minutes

Makes 12

Serves 12

Nutritional Info


  • 2 (8-ounce) packages

    cream cheese

  • 12

    paper muffin liners

  • 12

    Golden Oreo or Oreo sandwich cookies

  • 2/3 cup

    granulated sugar

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 3/4 cup

    canned cherry pie filling, or 2/3 cup cherry jam mixed with 2 tablespoons warm water


  1. Place 2 (8-ounce) packages cream cheese in the bowl of a stand mixer (or large bowl if using an electric mixer). Let sit at room temperature until softened. (Alternatively, place the cream cheese in a medium microwave-safe bowl, and microwave in 15-second bursts until very soft, 30 to 60 seconds total. Transfer the cream cheese to the stand mixer bowl if not using an electric hand mixer.)

  2. Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a 12-well standard muffin tin with paper liners. Place 1 Oreo sandwich cookie in each well.

  3. Beat the cream cheese with the paddle attachment on medium speed until smooth, about 1 minute. Add 2/3 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on medium speed, scraping down the sides of the bowl as needed, until very smooth, 1 to 2 minutes. Divide the batter between the wells.

  4. Bake until the edges are set but the center still jiggles slightly, 15 to 18 minutes. Place the muffin tin on a wire rack and let cool completely, about 1 hour (the centers may sink slightly as they cool). Transfer to a plate or airtight container and refrigerate until chilled, at least 2 hours or overnight.

  5. When ready to serve, uncover and carefully remove the cheesecakes from the muffin tin. Remove the paper liners if desired. Top each with 1 tablespoon cherry pie filling. Alternatively, mix 2/3 cup cherry jam with 2 tablespoons warm water and use as the topping.

Recipe Notes

Make ahead: The baked cheesecakes can be frozen without the topping for up to 3 months. Thaw at room temperature for 30 to 45 minutes before topping and serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.