Description
These Mini Oreo Cheesecakes are creamy, rich, and packed with cookies and cream flavor! With a whole Oreo cookie as the crust and a smooth cheesecake filling, they’re the perfect bite-sized dessert for any occasion.
Ingredients
For the Crust:
- 12 whole Oreo cookies (for the base)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup (60g) sour cream (or Greek yogurt)
- 6 Oreo cookies, crushed
For the Topping (Optional):
- Whipped cream
- Crushed Oreos
- Chocolate drizzle
Instructions
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Preheat & Prepare – Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. Place a whole Oreo cookie at the bottom of each liner.
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Make the Cheesecake Filling – In a bowl, beat softened cream cheese and sugar until smooth. Add vanilla, egg, and sour cream, mixing until just combined. Fold in the crushed Oreos.
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Fill & Bake – Spoon the cheesecake mixture over each Oreo base, filling each about ¾ full. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
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Cool & Chill – Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours (or overnight for best results).
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Garnish & Serve – Top with whipped cream, more crushed Oreos, or a drizzle of chocolate. Enjoy!
Notes
- Make ahead: These mini cheesecakes can be made a day in advance and stored in the fridge.
- No-bake option: Use a no-bake cheesecake filling and chill for 4+ hours instead of baking.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.