Flip it!

No lie! You’ll cut down on calories in these luscious cherry treats if you use fat-free and light cream cheese and light pie filling.

These little cheesecakes make a fun dessert that’s just right for cooks who don’t have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself!

hese Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor! Add your favorite pie filling topper!


10 Oreo cookies
2 tablespoons melted butter
8 oz cream cheese, softened
2 tablespoons heavy whipping cream
1 egg
¼ cup sugar
2 teaspoons vanilla extract
1 cup cherry pie filling


Preheat oven to 325 degrees.
Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter.
Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great.
Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds.
Scoop into mini cheesecake pan about ¾ full.
Bake for 25 minutes or until center of cheesecakes are set.
Set aside to cool.
Top with cherry pie filling and chill for one hour or until ready to serve.