Mini Oreo Cheesecakes

Introduction

These Mini Oreo Cheesecakes are the perfect no-fuss, individually-portioned dessert that delivers all the creamy, crunchy, chocolatey joy of a full-sized cheesecake. With an easy Oreo crust and a rich, Oreo-studded filling topped with whipped cream, they’re surprisingly simple to make. You get a guaranteed crowd-pleaser that’s ideal for parties, potlucks, or satisfying a specific sweet craving.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (plus chilling time)

Servings: 12

Ingredients

• 12 regular whole Oreo cookies (one 4.8 ounce (135 g) package)
• 2 tablespoons unsalted butter (melted)
• 16 ounces full fat cream cheese (softened to room temperature)
• ½ cup granulated sugar
• 2 large eggs (at room temperature)
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 10 regular whole Oreo cookies (roughly chopped, from a one 4.8 ounce (135 g) package)
• ½ cup heavy cream (double cream in the UK)
• 2 tablespoons powdered sugar
• 12 mini Oreo cookies

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
2. Prepare the crusts: Place the 12 whole Oreo cookies in a zip-top bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a small bowl and stir in the melted butter until the mixture resembles wet sand. Press about 1 heaping tablespoon of the crumb mixture firmly into the bottom of each prepared muffin cup.
3. Make the filling: In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes.
4. Add the room-temperature eggs one at a time, beating on low speed just until each is incorporated. Scrape down the sides of the bowl as needed.
5. Divide the cheesecake batter evenly among the 12 muffin cups, pouring it over the prepared crusts. Fill each cup nearly to the top.
6. Bake for 15-18 minutes, or until the centers of the cheesecakes are just set. They will still have a slight wobble. Remove from the oven and let cool completely in the pan on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
7. Before serving, make the topping: In a medium bowl, whip the heavy cream and powdered sugar with a mixer on medium-high speed until stiff peaks form. Pipe or dollop the whipped cream onto each chilled mini cheesecake and top each with a mini Oreo cookie.

Variations

• No-Bake Option: Prepare the crust as directed. For the filling, beat the cream cheese, sugar, sour cream, and vanilla until smooth. Fold in 1 cup of Cool Whip or extra whipped cream, then fold in the chopped Oreos. Spoon into the cups and chill until set (no baking required).
• Chocolate Drizzle: Melt some chocolate chips with a tiny bit of oil and drizzle over the finished cheesecakes before adding the whipped cream.
• Frozen Treat: Enjoy them semi-frozen! After chilling, place them in an airtight container in the freezer for a firmer, ice-cream-like texture.
• Serving Style: Skip the individual whipped cream topping and serve the chilled cheesecakes on a plate with a dollop of store-bought whipped cream or a scoop of vanilla ice cream on the side.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese and eggs are truly at room temperature to prevent a lumpy batter and ensure even baking.
• Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overmixing incorporates too much air, which can cause the cheesecakes to crack.
• Use a Cookie Scoop: For neat and even crusts, use a tablespoon-sized cookie scoop to portion the crumb mixture into the liners before pressing down.
• Cool Gradually: Letting the cheesecakes cool in the turned-off oven with the door cracked can prevent drastic temperature changes and minimize sinking.

Storage & Reheating

Store assembled cheesecakes in an airtight container in the refrigerator for up to 5 days. For best texture, add the whipped cream and mini Oreo topping just before serving. These mini cheesecakes freeze very well for up to 3 months; freeze them without the whipped cream topping in a single layer, then thaw overnight in the fridge before decorating and serving.

FAQ

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese provides the proper structure, richness, and texture. Low-fat versions can result in a softer, potentially runny filling.

Do I need to use paper liners?

Yes, liners are essential for easy removal. Foil liners are especially good as they peel away cleanly and don’t get soggy.

Why did my cheesecakes crack?

Cracking is often caused by overmixing the batter (incorporating too much air) or a sudden temperature change. Ensuring ingredients are at room temperature and avoiding over-beating after adding the eggs helps prevent this.

Can I make these ahead of time?

Absolutely. They are an excellent make-ahead dessert. Bake and chill them completely (without the whipped cream topping) 1-2 days in advance. Add the whipped cream and cookie garnish on the day you plan to serve them.

My cheesecakes are still jiggly after 15 minutes. Are they done?

They should have a slight wobble in the very center when you gently shake the pan. They will firm up significantly as they chill. Overbaking will make them dry.

Can I use a different type of cookie for the crust?

This recipe is specifically designed for Oreos, as the cream filling helps bind the crust. Using a different dry cookie (like graham crackers) would require more butter to hold together.