Mini Oreo Cherry Cheesecake - Make smaller version of a fabulous dessert, perfect as a couple's dessert or for a small family! {The Love Nerds} #cheesecakerecipe #dessertrecipe #minidesserts

Mini Oreo Cherry Cheesecake

Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 4" cheesecakes
Author Maggie @ The Love Nerds


  • Oreo Crust:
  • 2 c. Oreo cookies with cream center removed finely ground
  • 1/4 cup melted butter
  • 2 tbsp. sugar
  • Cheesecake Filling
  • 8 oz. cream cheese room temperature
  • 1/4 c. sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tbsp. cornstarch
  • 1/2 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.