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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

Mini Oreo cheesecakes are a fun and indulgent twist on the classic cheesecake, featuring a crisp Oreo cookie crust and a creamy cheesecake filling topped with an additional Oreo cookie. They are the perfect individual-sized dessert, making them ideal for parties, gatherings, or simply as a sweet treat to enjoy.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 7 hours 24 minutes
Servings: 12
Course: Celebrations, Dessert, holidays
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Mini Oreo Cheesecakes
  • 12 oz 339 g cream cheese, room temperature (blocks, not in a tub)
  • ½ cup 100 g granulated sugar
  • ¼ cup 60 g sour cream, room temperature
  • 2 large eggs US, room temperature
  • 1 tsp 5 ml vanilla extract
  • ½ cup Oreo cookies crushed (about 4 whole Oreo cookies)
  • 12 whole Oreo cookies for the base and topping
  • Mini Oreo Cheesecake Topping
  • ½ cup 120 g sour cream
  • 1 tbsp 13 g granulated sugar
  • ½ tsp vanilla extract
  • ½ cup Oreo cookies crushed or coarsely chopped (about 4 whole Oreo cookies for topping)

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  3. Make the Cheesecake Filling:
  4. In a large mixing bowl, beat the cream cheese on low speed until smooth.
  5. Add the granulated sugar and beat on low for about 2 minutes, until the mixture becomes smooth.
  6. Beat in the sour cream and vanilla extract until well combined and smooth.
  7. With the mixer on low, add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix after adding the eggs.
  8. Gently fold in the crushed Oreo cookies by hand.
  9. Prepare the Muffin Pan:
  10. Place one whole Oreo cookie at the bottom of each cupcake liner.
  11. Fill each cupcake well with the cheesecake filling.
  12. Bake:
  13. Bake the mini Oreo cheesecakes for 14-16 minutes, or until the centers are set but still slightly jiggly.
  14. Cool:
  15. Remove the muffin pan from the oven and place it on a cooling rack. Let it cool for 1 hour.
  16. Loosely cover the pan with plastic wrap and transfer the cheesecakes to the fridge. Chill for at least 6 hours to set.
  17. Make the Topping:
  18. In a small mixing bowl, stir together the sour cream, sugar, and vanilla extract until smooth.
  19. Serve:
  20. Before serving, top each mini Oreo cheesecake with a dollop of the sweetened sour cream mixture and a sprinkle of crushed Oreo cookies.
  21. Enjoy!

Notes

  • Room Temperature Ingredients:
    Bring all cold ingredients (cream cheese, eggs, and sour cream) to room temperature about 1 hour before making the recipe. This helps the ingredients mix more evenly and reduces the need for excessive mixing, resulting in perfectly creamy mini cheesecake bites.
  • Storing Leftovers:
    Store any leftover cheesecake bites in an airtight container in the fridge for up to 3 days.