Easy Mini Oreo Cheesecakes
Mini Oreo Cheesecakes are a fun and indulgent dessert, perfect for parties or individual servings. These creamy cheesecakes are baked on a whole Oreo cookie base and swirled with crushed Oreos for extra flavor. Topped with whipped cream or a drizzle of chocolate, they’re a bite-sized treat that's as delicious as it is easy to make!
Servings 18 servings
Calories
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.