Is there anything better than biting into a creamy, bite-sized cheesecake? If you’re anything like me, Oreo cookies are a pantry staple. So why not combine them with the ultimate dessert: cheesecake? These mini Oreo cheesecakes are rich, indulgent, and incredibly easy to whip up. Trust me, once you try this mini Oreo cheesecake recipe, it’ll become your go-to for parties, family gatherings, or just because.

Let me share a quick story: I first made these delicious mini Oreo cheesecakes for a friend’s baby shower. I wanted something cute, indulgent, and easy to serve. They were a hit! Since then, I’ve perfected the recipe to include tips, tricks, and even a vegan option.

Let’s dive into this great recipe so you can make your own perfect mini cheesecakes at home.

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Why You’ll Love This Mini Oreo Cheesecake Recipe

• Perfect Size: These little cheesecakes are ideal for portion control and personal consumption.
• Easy Dessert: Made with simple ingredients, they’re beginner-friendly yet impressive.
• For Oreo Lovers: With an Oreo cookie crust and creamy Oreo cheesecake filling, these are a dream for cheesecake lovers and Oreo fans alike.
• Versatile: Serve them at a baby shower, birthday, or as an everyday treat.

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Ingredients for Mini Oreo Cheesecakes

Here’s what you’ll need:

For the Oreo Crust:

• 1 ½ cups oreo crumbs (about 15 cookies)
• 4 tbsp melted butter

For the Creamy Cheesecake Filling:

• 16 oz full-fat cream cheese (use room temperature ingredients)
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 tsp vanilla extract
• 2 large eggs (room temperature)
• ½ cup heavy cream, whipped to stiff peaks
• ¾ cup oreo cookie crumbs

For the Topping:

• Mini Oreos
• Optional: whipped cream or chocolate ganache

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Equipment Needed

• Mini cheesecake pans with removable bottoms or muffin tin with muffin liners
• Electric mixer with paddle attachment or hand mixer
• Large mixing bowl and scraper (like a rubber spatula)
• Rolling pin or food processor for crushing cookies
• Piping bag (optional for decorating)
• Wire rack for cooling
• Non-stick spray

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How to Make Mini Oreo Cheesecakes (Step-by-Step)

Step 1: Prepare the Oreo Cookie Crust

1.    Preheat your oven to 325°F (163°C).

2.    Line your muffin tin or mini cheesecake pan with paper liners and lightly coat with non-stick spray.

3.    Crush the oreo cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.

4.    Mix the cookie crumbs with melted butter until combined.

5.    Press about a tablespoon of the mixture into the bottom of each liner, creating the oreo cookie crust.

6.    Bake for 5 minutes, then cool on a wire rack.

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Step 2: Make the Creamy Cheesecake Filling

1.    In a large bowl, beat the full-fat cream cheese on low speed using an electric mixer or hand mixer until smooth. Avoid incorporating too much air.

2.    Add the sugar and continue mixing. Scrape the sides of the bowl with a rubber spatula to ensure everything is evenly combined.

3.    Mix in the sour cream and vanilla extract.

4.    Add eggs one at a time, mixing on low speed to prevent air bubbles.

5.    Fold in whipped heavy cream and oreo crumbs to create a creamy Oreo cheesecake filling.

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Step 3: Assemble and Bake Cheesecakes

1.    Spoon the cream cheese mixture over the crusts, filling each liner about ¾ full.

2.    Place the pan in a water bath to ensure even baking and prevent cracking.

3.    Bake for 18–20 minutes, or until the edges are set but the centers are slightly jiggly.

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Step 4: Cool and Chill

1.    Remove from the oven and let the cheesecakes cool in the pan for 10 minutes.

2.    Carefully transfer to a wire rack to cool completely.

3.    Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.

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Decorating Your Mini Cheesecakes

Top each cheesecake with a mini Oreo, a dollop of whipped cream, or a drizzle of chocolate ganache. For a polished look, use a piping bag to pipe the whipped cream.

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Vegan Mini Oreo Cheesecake Option

Ingredients for Vegan Cheesecake:

• 2 cups vegan oreo crumbs
• 4 tbsp vegan butter, melted
• 16 oz vegan cream cheese
• ½ cup coconut cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Steps:

1.    Follow the same process for the crust using vegan melted butter and oreo crumbs.

2.    For the filling, beat vegan cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth.

3.    Assemble and bake as directed, skipping the water bath.

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Nutritional Information (Per Cheesecake)

Nutrient	Amount	% Daily Values
Calories	260	13%
Total Fat	17g	22%
Saturated Fat	10g	50%
Cholesterol	55mg	18%
Sodium	180mg	8%
Total Carbohydrates	22g	8%
Sugars	15g	–
Protein	3g	6%

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Storage Tips

• Store leftover mini cheesecakes in an airtight container in the fridge for up to 5 days.
• For longer storage, wrap each cheesecake individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.

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Frequently Asked Questions

Q1: Can I skip the water bath?

Yes, but the water bath prevents cracking and ensures a smooth, creamy texture.

Q2: How do I prevent air bubbles?

Mix at low speed and avoid over-mixing. Gently tap the pan on the counter before baking to release trapped air.

Q3: Can I use a regular cheesecake pan?

You can, but the main difference is portion size. A mini muffin pan or cupcake pan is best for individual servings.

Q4: What makes this recipe special?

The combination of a crunchy oreo crust and a smooth, creamy cheesecake filling makes this the perfect dessert.

Q5: Can I substitute whipped cream for heavy whipping cream?

Not directly, as heavy cream is whipped to stiff peaks and folded into the mixture for structure.

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These mini Oreo cheesecakes are guaranteed to impress, whether you’re making them for a special occasion or a treat-yourself moment. They’re simple, versatile, and oh-so-delicious. Give this mini cheesecake recipe a try—you’ll thank me later!

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