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Mini Oreo Cheesecakes Recipe

Mini Oreo Cheesecakes Recipe
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★★★★★

5.2 from 8 reviews

These Mini Oreo Cheesecakes are delightful bite-sized treats featuring a creamy cheesecake filling with Oreo cookie chunks baked atop whole Oreo crusts. Perfect for parties or an indulgent snack, they combine the rich flavor of cream cheese with the crunch of Oreos in an easy-to-make cupcake format.

Ingredients

Scale

For the Cheesecake Crust

  • 16 Oreo cookies

For the Cheesecake Filling

  • 16 ounces cream cheese, softened (2 – 8 ounce packages)
  • 1/2 cup sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup large and small Oreo cookie crumbs (about 6 Oreos), chopped with a knife to keep chunks (reserve a few tablespoons for topping)

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Line a standard muffin pan with 16 paper liners and place one whole Oreo cookie into each liner. Set aside.
  2. Mix Cheesecake Filling: In a large mixing bowl, beat softened cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until the mixture is smooth and creamy.
  3. Add Oreo Chunks: Gently fold in the chopped Oreo cookie crumbs to the cheesecake batter using a spatula, ensuring even distribution without over-mixing.
  4. Fill Cupcake Liners: Using a tablespoon, spoon about two tablespoons of cheesecake mixture evenly over each Oreo cookie in the liners. Sprinkle the reserved Oreo crumbs on top of each cheesecake mini.
  5. Bake: Bake in the preheated oven for 14-16 minutes, or until the centers are set but still slightly jiggly. Avoid over-baking to maintain creamy texture.
  6. Cool and Chill: Allow the cheesecakes to cool in the pan for at least 30 minutes. Remove the paper liners and transfer the mini cheesecakes to the refrigerator. Chill for at least 2 hours to firm up before serving.
  7. Optional Toppings: Top with whipped cream and additional crushed Oreos for extra indulgence if desired.

Notes

  • Do not use a food processor to chop Oreos for the filling, as it will turn them into fine crumbs instead of nice chunks.
  • Letting cheesecakes chill overnight will improve the texture and flavor.
  • Use full-fat cream cheese for best creamy texture and flavor.
  • Make sure the cream cheese is softened to avoid lumps in batter.
  • These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Mini Oreo Cheesecake, Oreo dessert, Bite-sized cheesecake, Oreo treats, Easy cheesecake recipe

Find it online: https://dinewithlily.com/mini-oreo-cheesecakes-recipe/