Description
These Mini Oreo Cheesecakes deliver all the creamy, rich decadence of classic cheesecake—but in perfectly portioned, party-ready bites atop a chocolatey Oreo crust. With only a handful of ingredients and simple prep, they’re ideal for entertaining or a fun, sweet snack anytime.
Ingredients
Scale
For the Crust
- 18 Oreo cookies, finely crushed (reserve 6 halves for topping)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping
- 6 Oreo halves, reserved from above
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners to make removing the cheesecakes easy and mess-free.
- Make the Oreo Crust: In a small bowl, stir together the finely crushed Oreo cookies (set aside 6 halves for topping) with the melted butter until all the crumbs are evenly moistened. Spoon the mixture evenly into the bottoms of the lined muffin cups and press firmly to create a compact crust layer.
- Mix the Cheesecake Filling: In a medium bowl, use a hand or stand mixer to beat the softened cream cheese and granulated sugar together until very smooth and creamy with no lumps. Add in the egg, vanilla extract, and pinch of salt, mixing until just combined—take care not to overmix.
- Assemble the Cheesecakes: Evenly distribute the cheesecake filling over each prepared crust, filling the muffin cups about 3/4 full to allow for slight puffing as they bake.
- Bake: Transfer the muffin tin to your preheated oven and bake for 18–20 minutes. The cheesecakes are done when the edges look set but the centers still jiggle slightly if gently shaken.
- Cool and Chill: Remove pan from oven and let the mini cheesecakes cool in the tin at room temperature for 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours to set completely.
- Top and Serve: Before serving, gently peel away the paper liners and top each mini cheesecake with a reserved Oreo half for a playful finish.
Notes
- Use room temperature cream cheese for a smoother, lump-free filling.
- You can crush the Oreos in a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
- Chill thoroughly so cheesecakes hold their shape when unwrapped.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Mini cheesecakes freeze well for up to 1 month; thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 11g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg