These easy mini cheesecakes are made with whole cookie halves! The chocolate cookie halves are placed on the bottoms of cupcake liners and topped with a silky cheesecake filling then baked and topped with fruits!
These desserts not only look pretty but they taste amazing. The filling is so silky and baked away to creaminess. I was introduced to this cheesecake recipe from my cousin years ago and really like the sour cream and cream cheese combination. The results are very close to gourmet, as the mini cheesecakes are super creamy. Chilling these overnight is crucial. The colder they are the better. Bring these to your next gathering!
Ingredients for Easy Mini Cheesecakes:
How to make Easy Mini Cheesecakes:
Preheat oven to 350 degrees F. Open and remove the filling from each cookie wafer. Line 24 muffin cups with cupcake liners. Place one cookie wafer into each cup. Drizzle with melted butter very lightly and bake for 4 min. Remove cool and decrease oven temperature to 325 degrees F. Place a small baking dish filled with water onto the bottom of the oven.
In a large bowl cream the cheese. (Just mix the cream cheese with a mixer first before adding anything.) Add the sugar and mix just until the sugar is incorporated. Blend in milk, vanilla extract, and the eggs one at a time. Mix in the flour and sour cream and mix over medium speed until silky and smooth. Do not overbeat the mixture. Using a 1/4 cup measuring scoop, pour the batter into each lined muffin cup. Slightly hit muffin tin against the counter for the cheesecake to flatten out a little and bake for 15 min in the preheated oven. DO NOT open the oven door during baking. After 15 minutes, open the oven door and turn it off. Allow cheesecakes to cool in the oven with the door open. This prevents extreme cracking and the cheesecakes will deflate slowly in the warm oven. Cool to room temperature then refrigerate overnight.
Topping for Easy Mini Cheesecakes:
You can use any variation you desire but I particularly used cherry pie filling with a mixture of fresh blackberries and raspberries. ENJOY!
Easy Mini Cheesecakes (Using Whole Cookies Halves)
Ingredients
Filling
Filling:
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/3 cup milk
- 1/2 cup sour cream
- 1 1/2 tbsp flour
- 12 Chocolate Oreo cookies
- 1 tbsp butter melted
Topping
- 21 oz cherry pie filling 21 oz can
- 24 blackberries fresh
- 96 raspberries fresh
Instructions
- Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners
- Open and remove the filling from each cookie wafer. Place one cookie wafer into each muffin cup. Drizzle with melted butter very lightly and bake for 4 min. Remove cool and decrease oven temperature to 325 degrees F.
- Place a small baking dish filled with water onto the bottom of the oven.
- In a large bowl cream the cheese. (Just mix the cream cheese with a mixer first before adding anything.)
- Add the sugar and mix just until the sugar is incorporated.
- Blend in milk, vanilla extract, and the eggs one at a time. Mix in the flour and sour cream and mix over medium speed until silky and smooth. Do not overbeat the mixture.
- Using a 1/4 cup measuring scoop, pour the batter into each lined muffin cup.
- Slightly hit muffin tin against the counter for the cheesecake to flatten out a little and bake for 15 min in the preheated oven.
- DO NOT open the oven door during baking.
- After 15 minutes, open the oven door and turn off the oven. Allow cheesecakes to cool in the oven with the door open.
- Cool to room temperature then refrigerate overnight.
- Top each mini cheesecake with about a teaspoon of cherry pie filling. Garnish with fresh berries.
