Mini Cheesecakes is one of my favorite party dessert recipes and holiday dessert recipes because you get all the amazing creamy flavor of cheesecake without needing to cut and serve! These Berry Oreo Cheesecakes have an Oreo Thin Crust, creamy cheesecake filling and a homemade berry jam topping!
In a medium saucepan, combine the berries, vanilla, sugar, and water. Bring mixture to a boil and reduce heat to low and simmer for 10 minutes.
Gently mash fruit with a small hand masher or fork. If you want thicker, chunkier berry topping, mash less. If you want thinner, smoother berry topping, mash longer.
Mix in cornstarch until well incorporated. Add extra cornstarch if you want topping to be thicker.
Place in a glass jar and store in the refrigerator to cool before using. You can store for up to two weeks.
Prepare cupcake pan with cupcake liners and place an Oreo Thin at the bottom of each cupcake liner.
Beat cream cheese until smooth and a little fluffy in texture.
Add sugar, egg, and lemon juice to the cream cheese and beat until smooth.
Scoop 2 tablespoons of cheesecake filling onto each Oreo Thin then add berry topping on top of the filling.
Bake at 350 F for 10-15 minutes.