Mini Oreo Cheesecakes are the perfect bite-sized dessert for any occasion. With a crunchy Oreo crust, a creamy cheesecake filling, and a whole Oreo at the base, these treats are both delicious and easy to make. They’re great for parties, holidays, or simply as a sweet indulgence.
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and minimal prep make this recipe beginner-friendly.
- Perfectly Portioned – No slicing needed; each mini cheesecake is ready to serve.
- Great for Any Occasion – Ideal for parties, potlucks, or as a make-ahead dessert.
- Delicious Oreo Flavor – A rich, creamy cheesecake filling with Oreo goodness in every bite.
- No Water Bath Required – Unlike traditional cheesecakes, these are hassle-free to bake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Oreo cookies
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
Directions
- Prepare the Muffin Tin – Line a muffin tin with cupcake liners and place a whole Oreo at the bottom of each liner.
- Make the Cheesecake Filling – Beat the cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in the eggs one at a time.
- Add Crushed Oreos – Gently fold in crushed Oreo pieces for extra texture.
- Fill the Liners – Spoon the cheesecake mixture over the Oreos in the muffin tin.
- Bake – Bake at 325°F (163°C) for about 18-20 minutes, or until the centers are set.
- Cool and Chill – Let the cheesecakes cool in the pan, then refrigerate for at least 2 hours before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
Variations
- Chocolate Lovers – Add a drizzle of melted chocolate on top before serving.
- Mint Oreo Cheesecakes – Use mint Oreos and add a drop of peppermint extract to the filling.
- Peanut Butter Twist – Swirl in a tablespoon of peanut butter for a nutty flavor.
- Berry Topping – Top with fresh raspberries or strawberry sauce for a fruity contrast.
- Gluten-Free Version – Use gluten-free chocolate sandwich cookies instead of Oreos.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze individual cheesecakes in a sealed container for up to 2 months. Thaw in the fridge before serving.
- Serving Tip – Enjoy chilled for the best texture and flavor.
FAQs
How do I prevent my mini cheesecakes from cracking?
Avoid overmixing the batter and don’t overbake. Let them cool gradually before refrigerating.
Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate wafers can be used instead of Oreos.
Do I need to use a water bath for mini cheesecakes?
No, mini cheesecakes bake evenly without a water bath.
Can I make these ahead of time?
Yes, they can be made a day or two in advance and stored in the fridge.
How do I know when they are done baking?
They should be set around the edges with a slightly jiggly center.
Can I make these without a muffin tin?
A mini cheesecake pan works well, but without liners, they may be harder to remove.
What’s the best way to crush Oreos for the batter?
Use a food processor or place them in a zip-top bag and crush them with a rolling pin.
Can I use reduced-fat cream cheese?
Full-fat cream cheese is best for texture, but reduced-fat can be used if needed.
How long should I chill them before serving?
At least 2 hours, but overnight is even better for the best flavor.
Can I add toppings?
Absolutely! Whipped cream, chocolate drizzle, or crushed Oreos make great toppings.
Conclusion
Mini Oreo Cheesecakes are an easy and crowd-pleasing dessert that delivers rich, creamy, and chocolatey goodness in every bite. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Try out different variations and enjoy this simple yet delicious treat!
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Oreo Cheesecakes are the perfect individual-sized treats for Oreo lovers! Featuring a crunchy Oreo crust, a creamy cheesecake filling, and a rich chocolate ganache topping, these mini cheesecakes are a no-fail dessert for parties, birthdays, or anytime you crave a cookies-and-cream delight.
Ingredients
For the Crust:
- 12 Oreo cookies (crushed)
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 8 Oreo cookies (chopped)
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish:
- Whipped cream
- Mini Oreo cookies
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix crushed Oreos with melted butter and press 1 tablespoon of the mixture into each liner.
- Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs (one at a time), and sour cream, mixing until combined.
- Gently fold in the chopped Oreos.
- Bake the Cheesecakes:
- Spoon the cheesecake batter over the Oreo crusts.
- Bake for 18-20 minutes or until the center is set.
- Let cool completely, then refrigerate for at least 3 hours.
- Prepare the Chocolate Ganache:
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 2 minutes, then whisk until smooth.
- Spoon ganache over the cooled cheesecakes.
- Garnish and Serve:
- Top each mini cheesecake with whipped cream and a mini Oreo cookie.
- Serve chilled and enjoy!
Notes
- For a no-bake version, use a store-bought Oreo crust and chill the cheesecakes overnight instead of baking.
- Store in the refrigerator for up to 5 days or freeze for up to a month.
- Add a drizzle of white chocolate for an extra decorative touch.
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