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Mini Oreo Cheesecakes

Delightful bite-sized Mini Oreo Cheesecakes that combine rich creaminess with the irresistible crunch of Oreo cookies, perfect for any occasion.

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
  • 810 Oreo cookies, crushed

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Place 20 Oreo cookies in a food processor and pulse until you get fine crumbs.
  3. Transfer the Oreo crumbs to a mixing bowl and add 4 tablespoons of melted unsalted butter. Mix until fully coated.
  4. Line a muffin tin with cupcake liners and distribute the crust mixture into each liner, pressing down firmly.
  5. In a large mixing bowl, beat 16 oz of softened cream cheese until creamy and smooth.
  6. Gradually add 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract, continuing to beat until fluffy.
  7. Gently fold in the crushed Oreo cookies using a spatula.
  8. Spoon the cheesecake mixture over the crusts, filling each liner to about ¾ full.
  9. Bake for 15-20 minutes or until the edges are set but the centers jiggle slightly.
  10. Allow to cool at room temperature for about an hour, then refrigerate for at least 3 hours.
  11. 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

Keywords: cheesecake, mini desserts, Oreo recipes, bite-sized treats, easy desserts