Ingredients

The following ingredients have 4 Servings
  • 10 OREO cookies
  • 2 tablespoons butter (melted)
  • 8 ounces cream cheese (softened)
  • 2 tablespoons heavy cream
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cherry pie filling

Instruction

  • Preheat oven to 325F.
  • Place the OREO cookies in a gallon size zip top bag and crush with a rolling pin. Pour the crusted OREO's into a small bowl; add the melted butter and stir well. Set aside.
  • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the heavy cream and mix well.
  • Add the egg, sugar, and vanilla extract and mix with the electric mixer until smooth and creamy.
  • Scoop the OREO crust mixture into the bottom of 12 cups of a mini cheesecake pan. Very lightly press down to flatten.
  • Evenly scoop the cheesecake mixture into each cup of the mini cheesecake pan over the OREO crust.
  • Bake the mini cheesecakes at 325F for 25 minutes. Cool at room temperature for 5 minutes. Run a knife around the edges of the cheesecakes to release from the sides of the pan.
  • Place the pan of cheesecakes in the refrigerator to chill for 1 hour.
  • Press up on the bottom of each mini cheesecake pan cup to remove the cheesecakes from the pan. Top each cheesecake with cherry pie filling.
  • Serve immediately or chill until serving.