Mini Oreo Cheesecakes

Why You’ll Love Mini Oreo Cheesecakes Recipe

These Mini Oreo Cheesecakes are a sweet, decadent treat that everyone will love. The crunchy Oreo crust complements the smooth, creamy cheesecake filling, which is enhanced by the addition of crushed Oreos. These mini cheesecakes are not only delicious but also portable, making them ideal for parties, gatherings, or even as a fun weeknight dessert. Plus, they’re easy to prepare and require no complicated steps, so you can enjoy them without the hassle.

Ingredients

For the Cheesecake Crust:

• 16 whole Oreo cookies

For the Cheesecake Filling:

• 2 packages (8 ounces each) full-fat cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup crushed Oreo cookies (a mix of large and small crumbs)

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

Directions

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with 16 paper liners. Place one whole Oreo cookie at the bottom of each liner.

2. Prepare the filling: In a large mixing bowl, beat together the softened cream cheese, sugar, eggs, and vanilla extract using an electric mixer until smooth. Fold in the crushed Oreo cookies until evenly distributed.

3. Assemble the cheesecakes: Spoon approximately two tablespoons of the cheesecake mixture over each Oreo in the muffin tin. Top each with additional crushed Oreo crumbs.

4. Bake for 14–16 minutes, or until the centers are set. Allow the cheesecakes to cool in the tin for at least 30 minutes before removing the paper liners. Refrigerate until ready to serve.

Servings and Timing

• Servings: 16 mini cheesecakes

• Prep Time: 10 minutes

• Bake Time: 14–16 minutes

• Cool Time: At least 30 minutes

• Chill Time: Refrigerate until ready to serve

Variations

• Crushing Oreos: To crush the Oreos, place them in a large zip-lock bag and roll over them with a rolling pin, or pulse in a food processor until you achieve a mix of large and small crumbs.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 week. For longer storage, individually wrap each cheesecake and freeze for up to 3 months. Thaw at room temperature for 2–4 hours before serving.

• Customization: Feel free to add a dollop of whipped cream or a mini Oreo on top for an extra touch.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other sandwich cookies like chocolate cookies or even graham crackers for a different flavor.

Do I need to use a water bath for baking?

No, this recipe does not require a water bath, making it simpler and quicker to prepare.

Can I make these ahead of time?

Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

Conclusion

Mini Oreo Cheesecakes are an easy, delicious, and crowd-pleasing dessert that combines the best of cheesecake and cookies. With a simple recipe and endless customization options, they are perfect for any occasion. Whether you’re making them for a special gathering or a casual treat, these mini cheesecakes are sure to satisfy everyone’s sweet tooth.