Mini Oreo Cheesecakes (Creamy, Crunchy, and Simply Delicious!)

These Mini Oreo Cheesecakes are the perfect sweet treat for any Oreo lover! With a whole Oreo cookie as the base, a creamy cheesecake filling speckled with even more Oreo pieces, and topped with whipped cream and crushed cookies, each bite is a delightful blend of crunch and creaminess. They’re easy to make and great for any occasion, whether you’re hosting a party, bringing a dessert to a potluck, or just craving a bite of indulgence. Best of all, they’re portioned perfectly into bite-sized pieces!

Why You’ll Love These Mini Oreo Cheesecakes

• Easy & Fun: Simple ingredients and easy steps make these cheesecakes a breeze to whip up.
• Creamy & Crunchy: The smooth, rich cheesecake filling is perfectly balanced by the crunchy Oreo cookie base.
• Perfect Portions: Bite-sized cheesecakes that are great for sharing or as individual desserts.
• Versatile: Top them with whipped cream, chocolate sauce, or even more Oreos for added indulgence!
• Make Ahead Friendly: You can make these in advance and keep them in the fridge or freezer for later.

Ingredients

For the Oreo Crust

• 12 whole Oreo cookies (for the base of each cheesecake)

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup (100g / 0.22 lb) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 6 Oreo cookies, crushed (for mixing into the batter)

Optional Toppings

• Whipped cream
• Crushed Oreos
• Chocolate sauce

Directions

Step 1: Preheat the Oven and Prepare the Muffin Tin

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Oreo Base:
   Place a whole Oreo cookie at the bottom of each cupcake liner. This serves as the base for each mini cheesecake.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese:
   In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
2. Add the Eggs and Vanilla:
   Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
3. Mix in the Sour Cream:
   Add the sour cream and mix until smooth. Stir in the 6 crushed Oreos, gently folding them into the batter.

Step 3: Assemble and Bake

1. Fill the Muffin Tin:
   Spoon the cheesecake filling into each cupcake liner, filling them nearly to the top.
2. Bake:
   Bake for 18-22 minutes, or until the centers are set and slightly jiggly. The cheesecakes will firm up as they cool.
3. Cool:
   Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Chill and Serve

1. Chill the Cheesecakes:
   Once the cheesecakes are completely cool, refrigerate them for at least 2 hours to set.
2. Top and Serve:
   Before serving, top the mini Oreo cheesecakes with whipped cream, extra crushed Oreos, or a drizzle of chocolate sauce. Enjoy!

Notes

• Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer-Friendly: You can freeze these mini cheesecakes for up to 2 months. Just thaw in the fridge before serving.
• Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.

Frequently Asked Questions

Can I use a boxed cheesecake mix?
Yes! If you’re short on time, you can use a boxed cheesecake mix for convenience, but homemade will always have that extra creaminess.

Can I make these without the sour cream?
Yes, you can substitute sour cream with Greek yogurt or leave it out, though it adds a lovely creaminess and tang.

What toppings go well with mini Oreo cheesecakes?
Whipped cream, crushed Oreos, chocolate sauce, or even a drizzle of caramel would be delicious options!

Can I make this recipe into a full-size cheesecake?
Yes! You can make this recipe in a 9-inch springform pan. The baking time will increase to about 45-50 minutes.

Do I need a water bath for these cheesecakes?
No water bath is needed for these mini cheesecakes. They bake perfectly as-is!

Tips and Notes

• My Tip: For a pretty presentation, pipe whipped cream on top of each mini cheesecake and sprinkle with crushed Oreos just before serving.
• Pro Trick: To prevent cracks in the cheesecake, don’t overbake them. The centers should still have a slight jiggle when you take them out of the oven.
• Serving Suggestion: Serve these cheesecakes chilled with a side of coffee or tea for a delightful treat.

Variations

• Peanut Butter Oreo Cheesecakes: Swirl in a tablespoon of peanut butter into the cheesecake batter for a chocolate and peanut butter combo.
• Mint Oreo Cheesecakes: Use mint-flavored Oreos and add a drop of peppermint extract to the cheesecake filling for a minty twist.
• Double Chocolate Cheesecakes: Use chocolate cream-filled Oreos and add 2 tablespoons of cocoa powder to the cheesecake filling for extra chocolate flavor.
• Gluten-Free Oreo Cheesecakes: Use gluten-free Oreos and make sure all other ingredients are gluten-free for a safe treat for those with gluten sensitivities.