Mini Oreo Cherry Cheesecake

Over a month later, I am finally sharing the Valentine’s Day dessert I made for my husband and I. For the holiday, we prefer having a nice dinner at home. We had some brie as an appetizer, steaks, mushrooms and Sriracha broccoli bites for dinner, and this delicious mini Oreo Cherry Cheesecake!

Mini Oreo Cherry Cheesecake - Make a smaller version of a fabulous dessert, perfect for date night at home or a small family! {The Love Nerds}

While I love a good dessert, I don’t want a huge serving for just the two of us. I would certainly eat a 9″ cheesecake, but I definitely don’t need it. I am working on making smaller sized desserts, and the first step of making that happen is finding smaller pan sizes to make them in. I used Wilton 4″ springform pans that came as a set of 3 for under $10. This recipe will make two of those pans.

Mini Oreo Cherry Cheesecake - Make a smaller version of a fabulous dessert, perfect for date night at home or a small family! {The Love Nerds}

Mini Oreo Cherry Cheesecake
Cook time
Total time
Recipe type: Dessert
Serves: 2 4" cheesecakes
  • Oreo Crust:
  • 2 c. Oreo cookies with cream center removed, finely ground
  • ¼ cup melted butter
  • 2 tbsp. sugar
  • Cheesecake Filling
  • 8 oz. cream cheese (room temperature)
  • ¼ c. sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tbsp. cornstarch
  • ½ c. sour cream
  • Cherry Pie Filling
  • Jar or Can of Cherry Pie Filling
  1. Preheat oven to 350 degrees F.
  2. First, you will want to make the crust. Remove the cream fillings from the Oreos and ground them up into a fine consistency. Stir together the crushed Oreos, butter, and sugar. Divide the mixture between the two springform pans and press down to make a solid crust. If you prefer, you can allow the crust to go up on the edge or leave a flat crust.
  3. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. I used a hand-mixer on slow-medium. Then, beat in the egg, vanilla, sour cream and cornstarch on slow-medium until well blended.
  4. Divide the mixture into the two pans over the prepared crust. You want to leave a little space at the top of the pan for the cheesecake to rise.
  5. Bake cheesecakes for 25 to 30 minutes or until the center is almost set. Turn off the oven, and allow the cakes to cool in the oven with the door slightly propped open for at least 30 minutes. Chill in pan for at least a couple hours.
  6. When you go to remove the cheesecake from the pan, first take a knife and run it along the edges of the pan. This will help to make sure it is loosened before separating.

I was making so many items items on Valentine’s Day that I decided to use a jar of cherry pie filling for the top. I am sure fresh would be even better – like this recipe from Gina at Kleinworth and Co.

Mini Oreo Cherry Cheesecake - Make a smaller version of a fabulous dessert, perfect for date night at home or a small family! {The Love Nerds}

Do you have a favorite cheesecake?

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  1. says

    Oh my goodness this is not only a gorgeous pic but I know I would love it too. I’ve pinned so I can make it soon. I try not to make many desserts because I end up eating it all, but I might have to make this one. :)

  2. Shauna says

    Oh my, this looks delicious. My mouth is watering. This would be perfect for our Spring get together. Thanks so much

  3. says

    You pretty much took all of my favorite things and put them together in one mouth-watering recipe. I think some cheesecake making is in my future this weekend! Thanks for the recipe.


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