Mini Oreo Cheesecake
These mini Oreo cheesecakes are a delightful treat for Oreo and cheesecake lovers alike! Featuring a buttery Oreo cookie crust, a creamy cheesecake filling, and a topping of crushed mini Oreos, they’re the perfect dessert for any occasion. This easy recipe uses simple ingredients like cream cheese, sour cream, and vanilla extract to create a rich, velvety texture. Ideal for parties, baby showers, or personal indulgence, these little cheesecakes are baked in a muffin tin for the perfect size. Store them in an airtight container, and enjoy a bite-sized, decadent dessert that’s sure to impress your guests or satisfy cravings!
Equipment
- Mini cheesecake pan 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
Ingredients
- 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
Instructions
Step 1: Prepare the Oreo Cookie Crust
- Preheat your oven to 325°F (163°C).
- Line your muffin tin or mini cheesecake pan with paper liners and lightly coat with non-stick spray.
- Crush the oreo cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.
- Mix the cookie crumbs with melted butter until combined.
- Press about a tablespoon of the mixture into the bottom of each liner, creating the oreo cookie crust.
- Bake for 5 minutes, then cool on a wire rack.
Step 2: Make the Creamy Cheesecake Filling
- 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.
- Add the sugar and continue mixing. Scrape the sides of the bowl with a rubber spatula to ensure everything is evenly combined.
- Mix in the sour cream and vanilla extract.
- Add eggs one at a time, mixing on low speed to prevent air bubbles.
- Fold in whipped heavy cream and oreo crumbs to create a creamy Oreo cheesecake filling.
Step 3: Assemble and Bake Cheesecakes
- Spoon the cream cheese mixture over the crusts, filling each liner about ¾ full.
- Place the pan in a water bath to ensure even baking and prevent cracking.
- Bake for 18–20 minutes, or until the edges are set but the centers are slightly jiggly.
Step 4: Cool and Chill
- Remove from the oven and let the cheesecakes cool in the pan for 10 minutes.
- Carefully transfer to a wire rack to cool completely.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
Notes
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
- Follow the same process for the crust using vegan melted butter and oreo crumbs.
- For the filling, beat vegan cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth.
- Assemble and bake as directed, skipping the water bath.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 180mgSugar: 15g
Tried this recipe?Let us know how it was!