Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are the ultimate dessert for anyone who loves creamy cheesecake and the classic cookies and cream flavor of Oreo cookies. With a crunchy Oreo crust and smooth, creamy cheesecake filling, these mini treats are sure to be a hit! Perfect for parties, BBQs and holidays!

Love cheesecake? Here are a few more treats to try: my all time favorite Cheesecake recipe, this delicious Caramel Apple Cheesecake and this light and airy Strawberry Cheesecake Mousse.

Mini Oreo Cheesecakes Recipe

These mini Oreo cheesecakes pack a punch of cookies and cream flavor in every bite! They are adorable mini desserts that every cheesecake (and cookie) lover needs to try.

With a creamy cheesecake filling blended with crushed Oreo cookies, nestled on a buttery Oreo cookie crust, these mini delights are a heavenly combination of rich, velvety texture and irresistible chocolatey goodness that you won’t be able to resist!

Why You’ll Love This Recipe

• Irresistible Flavor and Texture. These mini Oreo cheesecakes are rich, creamy, crunchy, and full of cookies and cream flavor – all of the flavors and textures you’d want in a cookies and cream dessert!
• Easy to Make. With just a few basic ingredients and minimal prep time, you can whip up a batch of these mini treats fast, making it the perfect recipe for busy days or last-minute gatherings.
• Perfect Portion Control. These mini Oreo cheesecakes’ individual serving size makes them perfect for portion control. And they’re easier to serve than a full-size cheesecake!

How to Make Mini Oreo Cheesecakes

These mini cheesecakes have two parts: the crust and the filling. They are surprisingly simple and straightforward to make! Here’s a quick look at how to make them. As always, scroll to the end of this post for the complete, printable recipe.

For the Crust:

1. Process Oreos in a food processor until only fine crumbs remain. Add in the melted butter and pulse until combined.
2. Place about 1 ½ tablespoons of the mixture in each liner and press down firmly.
3. Bake at 325°F for 7 to 9 minutes.

For the Filling:

1. Beat together the cream cheese and powdered sugar until fluffy and creamy.
2. Mix in the sour cream and egg just until combined.
3. Fold the crushed Oreos into the filling. Evenly distribute the filling between the liners filling to about ¾ full.
4. Bake for 13 to 16 minutes, or until the edges are set and the centers have a slight jiggle.
5. Cool to room temperature for about an hour.
6. Cover and chill in the refrigerator for at least 2 hours.

To Serve:

1. Top each cheesecake with whipped cream using a piping bag fitted with a 1MWilton tip, or just spoon onto the cheesecake.
2. Garnish with a mini Oreo and serve.

Storage Information

• Refrigerate: Store mini cheesecakes in the refrigerator for 3-4 days in an airtight container.
• Freezing: If you plan to enjoy the cheesecakes later or want to make a larger batch ahead of time, you can freeze them. Place the cheesecakes on a baking sheet lined with parchment paper and freeze them until they’re firm. Then, transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for 1-2 months.
• Serving: When you’re ready to enjoy your frozen mini Oreo cheesecakes, thaw them in the refrigerator overnight. This will ensure that they maintain their creamy texture and delicious flavor.

Variations to Try

• You can switch up the cheesecake flavor using different Oreo flavors, like mint, peanut butter, lemon, or your favorite!
• For the ultimate chocolate lover’s experience, add melted chocolate to the cheesecake batter. For an extra decadent touch, top each mini cheesecake with chocolate ganache.
• Drizzle caramel sauce over the cheesecakes before serving for a sweet and salty contrast. Sprinkle a pinch of flaky sea salt on top to further enhance the flavors.
• Swirl creamy peanut butter into the cheesecake batter for a deliciously nutty flavor. Drizzle melted peanut butter over the cheesecakes for an irresistible peanut butter lovers’ treat.

Trish’s Tips

• Before starting, bring the cream cheese, sour cream, and egg to room temperature. Room temperature ingredients blend more smoothly, resulting in a creamier cheesecake filling.
• When mixing the cheesecake filling, be careful not to overmix. Overmixing can incorporate too much air into the batter, leading to cracks on the surface of the cheesecakes.
• Allow the mini cheesecakes to cool completely in the pan before transferring them to the refrigerator. This helps them set properly and prevents them from cracking.
• Refrigerate the mini cheesecakes for at least two hours or overnight before serving. Chilling allows the flavors to develop and the cheesecakes to firm up, resulting in a creamier texture.

More Cheesecake Recipes to Try

1. Pina Colada Cheesecake Mousse
2. No Bake Cherry Cheesecake
3. Black Forest Cheesecake
4. Mini Kahlua Cheesecake
5. Coconut Lime Cheesecake Mousse

Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are the ultimate dessert for anyone who loves creamy cheesecake and the classic cookies and cream flavor of Oreo cookies. With a crunchy Oreo crust and smooth, creamy cheesecake filling, these mini treats are sure to be a hit! Perfect for parties, BBQs and holidays!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 10 cheesecakes

Calories 277 kcal

Ingredients

 

Crust:

• 16 Oreo cookies
• 3 tablespoons salted butter melted

Filling:

• 8 ounces cream cheese softened
• ½ cup powdered sugar
• ⅓ cup sour cream room temperature (Greek yogurt can also be used)
• 1 large egg room temperature
• 6 Oreo cookies chopped

Garnish:

• whipped cream
• mini Oreos

Instructions

 

Crust:

• Preheat the oven to 325°F. Line a muffin tin with foil or parchment liners.
• Place Oreos in a food processor and pulse until only fine crumbs remain.
• Add in the melted butter and pulse until combined.
• Place about 1 ½ tablespoons of the mixture in each liner and press down firmly.
• Bake for 7 to 9 minutes or until the crusts are lighter in color and crisp to the touch. Allow the crusts to cool while preparing the filling.

Filling:

• In a large bowl or the bowl of a stand mixer, beat together the cream cheese and powdered sugar until fluffy and creamy, scraping down the sides and bottom of the bowl as needed.
• Mix in the sour cream and egg, on low speed just until combined, scraping the sides and bottom of the bowl as needed. Do not over mix.
• Fold the crushed Oreos into the filling. Evenly distribute the filling between the liners filling to about ¾ full.
• Bake the mini cheesecakes for 13 to 16 minutes or until the edges are set and the centers have a slight jiggle.
• Let the cheesecakes cool to room temperature for about an hour. Cover and chill in the refrigerator for at least 2 hours.

To Serve:

• Remove the plastic wrap and the cupcake liners, if you prefer.
• Top each cheesecake with whipped cream using a piping bag fitted with a 1M Wilton tip or just spoon on to the cheesecake. Top with a mini Oreo and serve.

Notes

Storage Information

• Refrigerate: Store mini cheesecakes in the refrigerator for 3-4 days in an airtight container.
• Freezing: If you plan to enjoy the cheesecakes later or want to make a larger batch ahead of time, you can freeze them. Place the cheesecakes on a baking sheet lined with parchment paper and freeze them until they’re firm. Then, transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for 1-2 months.
• Serving: When you’re ready to enjoy your frozen mini Oreo cheesecakes, thaw them in the refrigerator overnight. This will ensure that they maintain their creamy texture and delicious flavor.

Nutrition

Calories: 277kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 53mgSodium: 209mgPotassium: 108mgFiber: 1gSugar: 18gVitamin A: 482IUVitamin C: 0.1mgCalcium: 39mgIron: 3mg

Keyword mini oreo cheesecakes

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