Mini Oreo Cheesecakes
These Mini Oreo Cheesecakes are an easy, yummy way to create personal desserts! Oreo lovers will go nuts for this mini cheesecake recipe!
Oreos are a staple in our pantry. Double Stuf to be specific. Using a regular Oreo for the crust makes these Individual Cheesecakes a breeze to make!
Why You Must Make
- I needed a little amuse-bouche for my friends who were coming over to learn the basics of baking cheesecakes.
- This mini cheesecake recipe came together quickly, especially when you use an Oreo instead of a cookie crumb crust.
- There is built-in portion control and fewer calories than eating a slice of a normal cheesecake!
Expert Tips
- PRO-Tip: Have your eggs and cream cheese at room temperature for the smoothest filling. You can hurry this process along if you don’t get them out early, by placing the eggs and the foil-wrapped cream cheese in a bowl of hot, not boiling water. I recommend taking these ingredients out of the refrigerator 1-2 hours before you start mixing.
- If you use a stand mixer, use the paddle attachment as this will keep the batter nice and dense.
- Use muffin liners for easy cleanup. Feel free to serve these mini cheesecakes placed in a second liner for a fancier presentation or even some pretty ramekins.
- These individual cheesecakes bake up with a slight dip in the centers. It’s the perfect spot to place 2-3 mini Oreos or some chopped full-sized Oreos for garnish.
- PRO-Tip: As with all cheesecakes, these taste better after refrigerating overnight.
- To serve, let them sit at room temperature for about an hour first. This will intensify their creaminess compared to serving them cold.
Frequently Asked Questions
It’s easy! Just put paper liners in your pan, tap in a crust, then fill with cheesecake batter. Bake as directed or until the centers look set.
The centers should look set, but it’s OK if they still jiggle slightly. Carryover heat will finish them off. They are not done if the middles look wet or raw.
Once they’ve cooled, store them in an airtight container in the refrigerator for 3-4 days. After that, freeze for up to 3 months. Defrost in the refrigerator and let sit at room temperature before serving for the best texture.
Even mixing and baking properly, mini cheesecakes can sink in the middle. But that divot makes the perfect spot to fill with fudge or caramel sauce, mini cookies, or berries. I love a nice garnish!
Place the mini cheesecakes in a second paper wrapper, then place it into a cellophane bag. Tie each with a pretty ribbon. Make sure to keep them refrigerated until gifting.
You May Also Like:
- Oreo Earthquake Cake from I Am Baker
- No-Bake Oreo Cheesecake
- Oreo Cheesecake with Oreo Cookie Crust
- Cookies and Cream Fudge
- Easy Oreo Truffles
- Double Decker Oreo Fudge
- Oreo Cheesecake Brownies
- More Homemade Chocolate Recipes
Mini Oreo Cheesecakes
These mini cheesecakes topped with Oreos are a fun individual dessert made easy by using a whole Oreo as a crust!
Ingredients
For crust:
- 12 Nabisco Famous Wafers, crushed
- 2 tablespoons butter, melted
- 1 tablespoon sugar OR
- 12 whole Oreos
For cheesecakes:
- 6 Oreo cookies, chopped
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs, at room temperature
For optional drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons shortening
Instructions
- Line standard muffin tin with foil baking cups or grease well with Baker's Joy or other flour/oil non-stick cooking spray. Preheat oven to 325º.
- Mix cookie crumbs, melted butter, and 1 tablespoon of sugar in a small bowl. Put 1 tablespoon of crumbs in each muffin cup, pressing down with fingers, spoon, or tamper to compress. Alternatively, you can use a whole Oreo for each crust.
- Mix together cream cheese, sugar, and vanilla till smooth. Mix in eggs, one at a time, just until blended. Spoon into prepared cups. Sprinkle with chopped Oreos.
- Bake for about 25 minutes or till set. Cool.
- Melt chocolate chips and shortening together in the microwave. Drizzle over cheesecakes. I use a quart ziplock bag with a corner clipped off for drizzling. Or top each with a few mini Oreos.
Notes
Recipe from my friend, Erica
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Nutrition Information:
Yield:
12Serving Size:
1 cheesecakeAmount Per Serving: Calories: 337Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 229mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 4g
55 Comments on “Mini Oreo Cheesecakes”
I’ll take an Oreo cookie crust over graham crackers anytime. It would also be in my best interest to have your Kitchen Sink Chopped Salad along with these for a healthy balance. 🙂
Omg these are so darn cute Liz! Who doesn’t love Oreos? Fabulous dessert idea – I will be making this one soon!
Thanks so much! 🙂
These little cute cheesecakes look absolutely irresistible topped with mini oreos !
I really haven’t done any baking this summer, I think it’s time to get back into the kitchen! Your cheesecakes are cute and I bet they taste great:@)
Loving these bite sized beauties! Perfectly sweet and creamy!
My grandson Antonio absolutely love cheesecake and oreo cookies ( he calls them brown cookies 🙂 I am sure this combination will win his heart and they look so good!
featured you on my shout out sundays! http://www.kimboscrafts.blogspot.com/2012/02/shout-outsbetter-late-than-never.html
Yum! I really like discovering new recipe for cheesecake. What a great blog!
I’m trying to catch up on my emails today and I saw your recipe and I had to stop by to say YUM!! These look amazing! Hope you’re having a wonderful holiday season!
I have a dessert table waiting on these!
Sorry I late to the party…just finally catching up on my Reader.
You’re killing me Liz…stop posting all these awesome desserts that are perfect for my palate! JK.
another delicious cheesecake. Having it in mini form means no calories…right?
What great and delicious looking cheesecakes!
Oh how I love oreos! I wish I had a few of these cheesecakes to munch on now. They look delicious, as always, and your words make me smile, yet again. I hope you have a blessed week and a wonderful season of joy and food and fun.
The Oreo mini-cheesecakes look so cute and tasty!