Mini Oreo Cheesecakes

This Mini Oreo Cheesecakes recipe is packed with flavor and so easy to make and it is a simple dessert that you can prepare for birthdays parties or weekend treats at home. Make this creamy cheesecake recipe for your next gathering and watch it disappear quickly.

If you love cheesecake desserts then you are going to love this Mini Oreo Cheesecakes recipe and it is rich smooth and filled with cookie pieces in every bite. With a chocolate cookie base and a creamy filling like this you are going to want to make them again and again for family and friends.

If you are looking for other easy dessert ideas like my Mini Oreo Cheesecakes then you can also try classic baked cheesecake chocolate chip cheesecake bars or no bake cheesecake cups since they are perfect for holidays celebrations or simple sweet cravings at home.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer.

• Oreo cookies: These create the chocolate cookie crust at the bottom and also add crunchy bits inside and on top.
• Cream cheese: The base of the cheesecake filling that gives it a smooth and creamy texture.
• Granulated sugar: Sweetens the filling and balances the slight tang from the cream cheese.
• Eggs: Help bind the filling together and create that classic cheesecake structure.
• Vanilla extract: Adds depth of flavor and enhances the sweetness.
• Sour cream: Makes the cheesecake extra creamy and slightly tangy.
• Butter: Used if crushing cookies for crust to help bind crumbs together.

Tools You’ll Need

• Mixing bowls: Used to combine the crust and cheesecake filling ingredients separately.
• Hand mixer or stand mixer: Helps beat the cream cheese until smooth and lump free.
• Muffin tin: Shapes the cheesecakes into perfectly portioned mini sizes.
• Cupcake liners: Prevent sticking and make it easy to remove the cheesecakes.
• Spatula: Helps scrape down the bowl and fold in crushed cookies evenly.
• Measuring cups and spoons: Ensure accurate ingredient amounts for consistent results.

Instructions

Step 1: Prepare the Pan

I start by preheating the oven to 325°F and lining a muffin tin with cupcake liners. This makes removing the mini cheesecakes much easier once they are baked and cooled.

Step 2: Make the Crust

I place one whole Oreo cookie at the bottom of each liner to form a simple crust. Sometimes I lightly press it down so it sits flat and creates a sturdy base.

Step 3: Mix the Filling

In a large bowl I beat the cream cheese until completely smooth. I make sure there are no lumps before adding the sugar. Then I mix in the sugar and continue beating until creamy. I add the eggs one at a time mixing gently after each addition. I stir in the vanilla extract and sour cream until everything is fully combined and silky.

Step 4: Add the Oreo Pieces

I crush several Oreo cookies and fold them into the cheesecake batter using a spatula. I do this gently so the batter stays light and the cookie pieces are evenly distributed.

Step 5: Fill the Muffin Tin

I spoon the cheesecake mixture over each Oreo base filling each liner almost to the top. Then I sprinkle extra crushed Oreo pieces over the surface for added texture and flavor.

Step 6: Bake the Cheesecakes

I bake them for about 15 to 18 minutes until the centers are set but still slightly soft. I avoid overbaking because that can cause cracks and a dry texture.

Step 7: Cool and Chill

Once baked I let them cool in the pan at room temperature before transferring them to the refrigerator. I chill them for at least 2 hours so they firm up and develop their full flavor.

Tips

When I make Mini Oreo Cheesecakes I always ensure the cream cheese is fully softened before mixing because this prevents lumps in the filling. I also mix the batter on low speed once the eggs are added since overmixing can introduce too much air and cause cracks during baking. If I want extra cookie flavor I sometimes place a thin layer of crushed Oreos between the base and the filling. For an even smoother texture I bake the cheesecakes in a water bath by placing a pan of hot water on the lower oven rack.

Ways to Serve

I love serving Mini Oreo Cheesecakes chilled straight from the refrigerator because the texture is firm and creamy at the same time. Sometimes I top them with whipped cream chocolate drizzle or even a mini Oreo cookie for decoration. They are perfect for birthday parties baby showers holiday dessert tables or as a simple make ahead dessert for weekend gatherings. Since they are individually portioned they are easy to plate and serve without slicing.

Storage Instructions

I store Mini Oreo Cheesecakes in an airtight container in the refrigerator for up to five days. I make sure they are fully cooled before sealing the container to prevent condensation from forming. If I need to store them longer I freeze them in a single layer until solid then transfer them to a freezer safe bag. When ready to serve I let them thaw overnight in the refrigerator for best texture.

Frequently Asked Questions

Can I make Mini Oreo Cheesecakes ahead of time?

Yes you can make Mini Oreo Cheesecakes a day or two in advance and store them in the refrigerator until ready to serve.

Do Mini Oreo Cheesecakes need to be refrigerated?

Yes Mini Oreo Cheesecakes should always be kept refrigerated because they contain cream cheese and eggs.

Can I freeze Mini Oreo Cheesecakes?

Yes Mini Oreo Cheesecakes freeze very well and can be stored in the freezer for up to two months in an airtight container.

How do I prevent cracks in Mini Oreo Cheesecakes?

To prevent cracks in Mini Oreo Cheesecakes I avoid overmixing the batter and I do not overbake them since gentle baking keeps the texture smooth.

See You in the Kitchen

I hope you give these Mini Oreo Cheesecakes a try because they are simple to make and perfect for sharing. I would love to hear how yours turn out so feel free to leave a comment and save this recipe for later. These little cheesecakes are always a crowd favorite in my kitchen and I am sure they will be in yours too.

Happy Cooking!

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