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Mini Marbled Cherry Cheesecakes

Indulge your taste buds with our delectable Mini Marbled Cherry Cheesecakes, a delightful fusion of rich flavors and visually stunning swirls. Picture this: a luscious combination of velvety vanilla and decadent chocolate cheesecake batter meticulously swirled together, creating a mesmerizing marbled effect that promises a feast for both the eyes and the palate.

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  1. Step 1
    Preheat oven to 350° F degrees. Line muffin tins with paper liners for 18 cheesecakes. Place one chocolate cookie in the bottom of each paper cup.

  2. Step 2
    Beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half can of Lucky Leaf Premium Cherry Fruit Filling. Fill each muffin liner with this mixture about 3/4 full.

  3. Step 3
    Bake 20-25 minutes until done. Cool. Top each cheesecake with a spoonful of remaining cherries.

What others are saying about this recipe

  1. Kim Blackburn says:

    delicious easy and quick. only problem was I couldn’t eat them all in one day,did not know how to store. refrigeration made them runny, afraid to leave on counter with creme cheese. please post the proper way to save for a party the next day.

    1. liz says:

      should they be refrigerated

  2. brushjl says:

    my son loved these, especially because of the oreo cookies. nice, easy cute recipe.

  3. Larry & Linda Haines, Sr. says:

    Do you use mini cupcake holders or?regular size?

    1. Lucky Leaf says:

      Hello! These are made in a standard muffin pan, so you can use standard size cupcake liners. Thank you for your loyalty.

  4. Jbailey says:

    Trying to find out how to store them. Counter? Refrigerator?

    1. Laura Hauser says:

      We recommend you refrigerate them after 2-4 hours.

  5. Ann Garner says:

    What is the best way to test for doneness?

    1. Lucky Leaf says:

      To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Do not use a knife to check doneness. Using a knife to test a cheesecake may create a crack in the top.

  6. Nancy says:

    These are really good and easy to make. Turned out perfect exactly as written. I let them sit out for several hours after baking, put the cherries on each, then covered loosely with a tent of foil and refrigerated over night. Remove paper cupcake liners and serve. Makes 18…be sure to use two packages of cream cheese, I used regular not reduced or fat free, so not sure if that makes a difference.

  7. A.L. says:

    Can you use another type of cookie, like a vanilla cookie or shortbread? My sister can’t eat chocolate.

    1. Lucky Leaf says:

      Any type of filled cookie can be ground and used in this recipe.

  8. Lynn says:

    Great recipe, everyone loved them!

  9. Carol says:

    What is the nutrition value for each. I know their a dessert but would like to know. Thank you. These are definitely a keeper

  10. Melanie Hardy says:

    Cheesecake using strawberry filling

  11. Margaret Taylor says:

    I made these this morning. Easy recipe to follow and they turned out great. Easy and delicious!!! Will make again and again.

  12. Akways looking for easy quick recipes

  13. Brenda E says:

    This looks like a perfect group dessert. Need to find who sells your pie filling for an event this weekend. Thank you.

  14. Vanessa says:

    Love the recipe but would use strawberries.

  15. Phyllis Ann Hamlett says:

    Looks so Delicious

  16. Linda L Shepard says:

    Those look so good, I can’t wait to make them, I would like to make one batch with cherries and one batch with Strawberries💖

  17. DONNA MCFALL says:

    Will definitely try this for Thanksgiving.!!! Thank you.

  18. Paulette Miller says:

    Love the recipes and look forward to many more…

  19. Alicia says:

    I love your recipes 😋

  20. Teresa Dyson says:

    I love the recipe and look forward to trying additional recipes. Great products.

  21. Teresa Dyson says:

    I love the recipe (cheesecake recipes are my favorite!) and look forward to trying additional recipes. Great baking products!

  22. Debra Marmion says:

    Can I leave out the cookies?

  23. Martha McCormack says:

    Love your recipes!

  24. Martha McCormack says:

    Live your recipes!

  25. Martha McCormack says:


  26. Martha McCormack says:

    Love Keeps me busy!!!!

  27. Lisa says:

    I’ve made these before and used Nilla Wafers, I don’t like oreos.

  28. Martha McCormack says:

    Throughly enjoy your recipes!!!

  29. Martha McCormack says:


  30. Martha McCormack says:

    Great recipes.!!!

  31. Martha McCormack says:

    Great Recipes !!!

  32. Martha McCormack says:

    Great recipes!!!

  33. Jackie Burch says:

    This sounds great for a potluck !

  34. Eugene Terry says:

    I remember my mother making I believe strawberry cheese cake in the cupcakes pan instead of chocolate cookies she used the store brand vanilla wafers because they were a little smaller than the Nilla Vanilla wafers and would fit perfectly into the bottom of the cupcakes cups

  35. Martha McCormack says:

    Absolutely, unbelievably delicious!!!

  36. Lee says:

    Enjoying ,
    Your recipes.. Thank you..
    Lady Lee

  37. Jeana Ledom says:

    Yummy 😋

  38. Elaine wheaton says:

    I use to make these years ago so good

  39. Kathi says:

    In your recipe you said place one cookie in bottom and then in one persons comment you wrote ground cookie. Which should you do???!

    1. Laura Hauser says:

      We suggest you use a whole cookie in the bottom for the “crust”. Enjoy!

  40. Pam Siege says:

    Looks great. How can I make these chocolate?

  41. Pat Crume says:

    Thanks love this

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