Easy Mini Oreo Cheesecakes
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I am a cheesecake fan and love it in just about any form. However, I am partial to the mini version. They cook faster and don’t require cutting into slices. I also love the pre-portions they come in, just like with these Easy Mini Oreo Cheesecakes.
I do a birthday dinner for each of my kids and their spouses every year. Recently, it was one of my daughter-in law’s birthday.
She requested Oreo cheesecake for her dessert as part of her dinner celebration. This is the recipe that I made for her. These would also work well to make for mom on Mother’s Day!
This recipe only needs 5 ingredients and you can prepare it in about 30 minutes! After they are prepared, they just require some chill time.
I love that you don’t need to make an Oreo crust for these mini cheesecakes. Instead, you use an entire Oreo cookie for the Oreo cookie crust!
Ingredients to Make Easy Mini Oreo Cheesecakes
- OREO COOKIES
- CREAM CHEESE
- SUGAR
- EGGS
- VANILLA
- WHIPPED CREAM, OPTIONAL FOR TOPPING
How to Make Easy Mini Oreo Cheesecake Recipe
Start by placing cupcake liners into 18 muffin cups. I used the foil liners. I prefer the foil liners over the paper ones because they look nicer and they don’t get soggy like the paper does. Once you line the muffin cups, place an Oreo cookie into the bottom of each one.
Next, you need to make the batter. In a mixing bowl, beat 2 bricks of softened cream cheese with 1/2 cup sugar, 2 eggs, and 1 tsp vanilla. Using and electric hand mixer, beat together for 2-3 minutes until smooth. Scrape the sides of the bowl about half way through mixing to make sure everything is getting mixed together well.
Chop up 6 Oreos with a knife, creating large and small Oreo crumbs. Don’t use a food processor or blender, it will give you too fine of crumbs. You want those nice chunks of Oreos instead. Then, fold those into the batter to get that creamy Oreo cheesecake filling.
Now, it’s time to fill those muffin tins with the batter. I like to use a cookie scoop to do this. Just divide the mixture evenly among the 18 cups.
Carefully smooth out the tops with a spatula. Then chop up 2 more Oreos. You can chop these a little smaller as they are sprinkled on top. Then, sprinkle the crumbs over the tops of the creamy cheesecake filling.
Bake the cheesecakes at 350 degrees for 14-16 minutes until the middles are set. Allow the cheesecakes to cool at room temperature for 30 minutes and then place in the refridgerator to chill. They need at least 2 hours to get cold.
To finish these off, I like to top each of them with a little whipped cream. You can pipe it on to make them fancy or just spoon on a dollop. It isn’t a necessary step, but I think it makes these cheesecakes even better with that added creamy sweetness.
Frequently Asked Questions
Can I use reduced-fat cream cheese or Greek yogurt instead of full-fat cream cheese?
While you can substitute reduced-fat cream cheese or Greek yogurt for the full-fat cream cheese, it may affect the texture and flavor of the cheesecakes. Full-fat cream cheese provides richness and creaminess to the cheesecake filling, resulting in a more decadent dessert.
How do I store leftover Mini Oreo Cheesecakes?
Store leftover Mini Oreo Cheesecakes in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover them tightly to prevent them from absorbing any odors from other foods in the refrigerator.
Can I freeze Mini Oreo Cheesecakes?
Yes, you can freeze Mini Oreo Cheesecakes for future enjoyment. Place the cheesecakes on a baking sheet in a single layer and freeze until firm.
Once frozen, transfer them to a freezer-safe container or zip-top bag, separating each cheesecake with parchment paper or wax paper to prevent sticking. They can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Can I make these cheesecakes ahead of time?
Yes, you can prepare the Mini Oreo Cheesecakes ahead of time and store them in the refrigerator until ready to serve. However, it’s best to add the whipped cream just before serving to ensure they stay fresh and crispy.
How can I make stabilzed whipped cream?
The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.
FOR more RECIPES like this, TRY:
- Oreo Truffles
- Chocolate Oreo Cream Cake
- Oreo Buttercream Frosting
- Simple Chocolate Peanut Butter Pie
Easy Mini Oreo Cheesecakes
Real Mom Kitchen
Equipment
Ingredients
- 26 Oreo cookies divided
- 16 ounces cream cheese softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- whipped cream optional for topping
Instructions
- Preheat oven to 350 degrees.
- Line muffin baking pans with 18 paper or foil liners. Take 18 of the Oreo cookies and place an Oreo in the bottom of each liner. Set aside.
- In a large bowl, beat the cream cheese, sugar, eggs and vanilla extract together with an electric mixer for a 2-3 minutes until smooth.
- Chop up 6 Oreos with a knife creating large and small crumbs. Don't use a food processor or blender, it will give you too fine of crumbs. You want those nice chunks of Oreos instead.
- Add the Oreo cookie crumbs to the cheesecake batter and fold in with a spatula until combined.
- Using a tablespoon or cookie scoop, evenly distribute about two tablespoons of cheesecake batter into each muffin cup liner.
- Chop up the remaining 2 Oreos and divide the crumbs evenly to sprinkle on top of each cheesecake. You can chop these into smaller pieces as they are going on top of the cheesecakes.
- Bake at 350 degrees for 14-16 minutes or until the middles are set. Be sure not to over-bake.
- Allow the cheesecake to cool for at least 30 minutes, then place in the refrigerator until ready to serve. They will need at least 2 hours in the refrigerator to get cold. To serve, top with whipped cream if desired. Makes 18 cheesecakes.
Recipe adapted from Kathryn’s Kitchen.
