Mini Oreo Cheesecakes

Mini Oreo Cheesecakes are the perfect bite-sized dessert, featuring a crunchy Oreo cookie crust, a rich and creamy cheesecake filling, and a cookies-and-cream topping. These easy-to-make cheesecakes are ideal for parties, holidays, or whenever you’re craving a sweet treat.

Why You’ll Love This Recipe

• Easy to make: Simple ingredients and minimal prep time.
• Perfectly portioned: No slicing needed—just grab and enjoy!
• Rich and creamy: Smooth cheesecake with delicious Oreo crunch.
• Great for any occasion: Perfect for birthdays, holidays, or potlucks.
• Make-ahead friendly: Can be prepared in advance and stored in the fridge.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Oreo cookies (whole)
• Melted butter

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Vanilla extract
• Eggs
• Sour cream
• Crushed Oreo cookies

For the Topping (Optional):

• Whipped cream
• Extra crushed Oreos

Directions

1. Prepare the crust: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners and place a whole Oreo at the bottom of each cup.
2. Make the filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, mixing until just combined. Stir in sour cream and crushed Oreos.
3. Fill the muffin cups: Spoon the cheesecake mixture over each Oreo base, filling each liner about ¾ full.
4. Bake: Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
5. Cool and chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
6. Garnish and serve: Top with whipped cream and more crushed Oreos before serving.

Servings and Timing

• Servings: Makes 12 mini cheesecakes
• Prep time: 10 minutes
• Bake time: 18-22 minutes
• Chill time: At least 2 hours
• Total time: About 2 hours 30 minutes

Variations

• Chocolate lovers: Add melted chocolate to the batter for a double chocolate version.
• Mint Oreo twist: Use mint Oreos for a refreshing flavor.
• Peanut butter version: Swirl in peanut butter for a nutty twist.
• Gluten-free option: Use gluten-free chocolate cookies.
• No-bake version: Skip baking and chill the cheesecake mixture in a muffin tin with a no-bake Oreo crust.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
• Serving tip: Enjoy chilled for the best texture.

FAQs

Can I use mini Oreos instead of whole Oreos for the crust?

Yes! Just place one mini Oreo in each liner for a smaller base.

How do I prevent cracks in the cheesecakes?

Avoid overmixing and don’t overbake. Let them cool gradually before refrigerating.

Can I make these without a muffin tin?

Yes, you can use silicone molds or small ramekins instead.

What’s the best way to crush Oreos?

Use a food processor or place them in a zip-top bag and crush with a rolling pin.

Can I make these ahead of time?

Yes! They taste even better the next day after chilling.

How do I get the best texture for the cheesecake filling?

Make sure your cream cheese is fully softened before mixing to avoid lumps.

Can I use flavored Oreos?

Absolutely! Try Golden Oreos, peanut butter Oreos, or birthday cake Oreos for fun variations.

How do I make these extra creamy?

Use full-fat cream cheese and sour cream for the richest texture.

What can I use instead of sour cream?

Greek yogurt works as a great substitute.

Can I add a chocolate ganache topping?

Yes! Drizzle melted chocolate over the chilled cheesecakes for an extra indulgent touch.

Conclusion

Mini Oreo Cheesecakes are the perfect bite-sized dessert, combining a crunchy cookie base with a creamy cheesecake filling. Easy to make, customizable, and absolutely delicious, these mini treats are guaranteed to be a hit at any gathering. Try them today and enjoy a delightful cookies-and-cream experience!

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