Desserts > Cakes > Cheesecakes > Mini Cheesecakes Recipe

Oreo Mini Cheesecakes

These Oreo Mini Cheesecakes are the perfect bite-sized treat for Oreo lovers! They combine the creamy richness of cheesecake with the irresistible flavor of Oreo cookies. This recipe provides a detailed, step-by-step guide to create these delightful mini desserts.

Prep Time
25 minutes
Cook Time
18 minutes
Servings
12 mini cheesecakes
Ingredients
  • 16 oz Cream Cheese
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 24 Oreo Cookies
  • 4 tablespoons Melted Butter

Prepare the Oreo Crust

Preheat oven to 325°F (165°C). Separate the Oreo cookies, scraping the filling into a medium bowl. Place 12 Oreo wafers into a food processor and pulse until finely ground. If you don't have a food processor, place them in a resealable bag and crush them with a rolling pin.

Combine Crust Ingredients

In a small bowl, combine the crushed Oreo wafers and melted butter. Mix well until the crumbs are evenly moistened.

Press Crust into Muffin Tin

Line a 12-cup muffin tin with paper liners. Press about 1 1/2 tablespoons of the Oreo crumb mixture into the bottom of each liner, pressing firmly to create a compact crust.

Bake the Crust

Bake the crusts in the preheated oven for 5 minutes. Remove from oven and let cool slightly.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and reserved Oreo filling, beating until well combined.

Add Vanilla and Eggs

Stir in the vanilla extract. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.

Chop Remaining Oreos

Roughly chop the remaining 12 Oreo wafers.

Fold in Oreos

Gently fold the chopped Oreo pieces into the cheesecake filling.

Fill the Crusts

Spoon the cheesecake filling into the prepared crusts, filling each liner almost to the top.

Bake the Cheesecakes

Bake in the preheated oven for 16-18 minutes, or until the edges are set but the centers still have a slight jiggle. Don't overbake.

Cool and Refrigerate

Turn off the oven and let the cheesecakes cool in the oven for 30 minutes with the door slightly ajar. Then, remove from oven and let cool completely at room temperature. Refrigerate for at least 2 hours before serving. This allows the cheesecakes to fully set and flavors to meld.

Garnish and Serve

Garnish with mini Oreo cookies or a sprinkle of Oreo crumbs before serving.

← No-Bake Oreo Cheesecake Perfect Pumpkin Spice Bundt Cake →

FAQ

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

    Yes, you can substitute the Oreo cookies with other chocolate sandwich cookies or even graham crackers if you prefer a less intense flavor.
  • How do I prevent the Oreo crust from being too hard?

    Make sure you use the correct amount of melted butter. Too much butter can make the crust hard. Also, avoid overbaking the crust.
  • Can I add a chocolate ganache topping?

    Absolutely! A chocolate ganache topping would be a delicious addition to these Oreo Mini Cheesecakes. Simply melt chocolate chips with heavy cream and drizzle over the cheesecakes after they have cooled.
  • Can I make these without cupcake liners?

    While it is possible to make these without cupcake liners, it's recommended to use them. They make it much easier to remove the cheesecakes from the muffin tin and also help to prevent them from sticking. If you choose not to use liners, be sure to grease the muffin tin very well.