Mini Oreo Cheesecakes

mini oreo cheesecake topped with whipped cream and a mini oreo sitting on a white surface with oreo cookies scattered about.

Course: Dessert

Cuisine: American

Keyword: mini oreo cheesecakes

Prep Time: 15

Cook Time: 20

Cooling Time: 3

Total Time: 3 35

Servings: cheesecakes

Calories: 277kcal

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!

Print Recipe

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