Mini Oreo Cheesecakes
Delightful bite-sized Mini Oreo Cheesecakes that combine rich creaminess with the irresistible crunch of Oreo cookies, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 20 Oreo cookies (plus more for garnish)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8–10 Oreo cookies, crushed
Instructions
- Preheat your oven to 325°F (160°C).
- Place 20 Oreo cookies in a food processor and pulse until you get fine crumbs.
- Transfer the Oreo crumbs to a mixing bowl and add 4 tablespoons of melted unsalted butter. Mix until fully coated.
- Line a muffin tin with cupcake liners and distribute the crust mixture into each liner, pressing down firmly.
- In a large mixing bowl, beat 16 oz of softened cream cheese until creamy and smooth.
- Gradually add 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract, continuing to beat until fluffy.
- Gently fold in the crushed Oreo cookies using a spatula.
- Spoon the cheesecake mixture over the crusts, filling each liner to about ¾ full.
- Bake for 15-20 minutes or until the edges are set but the centers jiggle slightly.
- Allow to cool at room temperature for about an hour, then refrigerate for at least 3 hours.
- Garnish each cheesecake with additional crushed Oreos before serving.
Notes
These mini cheesecakes can be customized with different cookie flavors or toppings. They freeze beautifully; just ensure they’re well wrapped.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, mini desserts, Oreo recipes, bite-sized treats, easy desserts