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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are creamy, rich, and packed with Oreo goodness. With a whole Oreo cookie as the crust and a smooth cheesecake filling mixed with crushed Oreos, these bite-sized treats are perfect for parties, celebrations, or just a sweet indulgence. They’re easy to make and guaranteed to satisfy any sweet tooth!
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Prep Time 15 minutes
Cook Time 18 minutes
2 hours
Total Time 2 hours 33 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Crust

  • 12 whole Oreo cookies for the base, one per cheesecake

For the Cheesecake Filling

  • 16 oz 1 lb cream cheese, softened
  • ½ cup 0.12 lb granulated sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup 0.12 lb sour cream
  • 6 Oreo cookies crushed

For Garnish (Optional)

  • Whipped cream
  • Extra Oreo cookie crumbles
  • Chocolate drizzle

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Prepare the Crust

  • Place one whole Oreo cookie at the bottom of each lined muffin cup. This will serve as the crust for your mini cheesecakes.

Step 3: Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2–3 minutes.
  • Add the vanilla extract and eggs, one at a time, beating well after each addition.
  • Mix in the sour cream until fully combined.
  • Gently fold in the crushed Oreos until evenly distributed.

Step 4: Assemble the Mini Cheesecakes

  • Spoon the cheesecake filling evenly over each Oreo crust in the muffin tin, filling each liner almost to the top.

Step 5: Bake the Cheesecakes

  • Bake for 15–18 minutes, or until the centers are just set. The cheesecakes will still be slightly jiggly in the middle.
  • Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.

Step 6: Chill and Garnish

  • Refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and set.
  • Before serving, garnish with whipped cream, extra Oreo cookie crumbles, or a drizzle of chocolate, if desired.

Notes

  • Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freezer-Friendly: Wrap the cheesecakes individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Variation: Try using different Oreo flavors, like Golden Oreos or Mint Oreos, for a fun twist.
  • Serving Tip: These mini cheesecakes are perfect for parties and can be made a day ahead for convenience.
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