Ingredients
- 1 and 1/2 cups of Oreo cookie crumbs
- 1/4 cup of unsalted butter, melted
- 1 and 1/4 cups of cream cheese, softened
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 1/2 cup of dark chocolate chips, melted
- 3/4 cup of canned cherry pie filling
- 1/4 cup of sour cream
Feel free to get creative with substitutions: swap the Oreo crumbs for graham crackers if you prefer a classic base, or use milk chocolate if dark chocolate isn’t your thing.
Instructions
- Preheat your oven to 325°F. Line a mini muffin tin with paper liners.
- In a medium bowl, combine the Oreo crumbs and melted butter. Press about a teaspoon of the mixture into the bottom of each liner to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
- Beat in the egg and melted chocolate chips until the mixture is creamy. This reminds me of when my siblings and I would sneak tastes from the mixing bowl—those memories make every step a bit sweeter.
- Spoon the cream cheese mixture over the crusts, filling each liner about three-quarters full.
- Add a small dollop of cherry pie filling on top of each cheesecake, gently swirling it into the mixture with a toothpick.
- Bake for 18-20 minutes, or until the edges are set and the centers slightly jiggle. My tip: a little jiggle means the bites will be perfectly creamy once cooled.
- Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. After cooling, refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International