Mini Oreo Cheesecakes
My mini Oreo cheesecakes have a buttery Oreo crust, creamy cheesecake, and a fluffy cookies and cream whipped cream. You've heard of milk's favorite cookie, meet milk's favorite cheesecake!
If you like Oreos like I do you're going to love these cheesecakes. We've previously shared some fun recipes on the blog like Oreo Cake, Oreo Pancakes, and Oreo Buckeyes.
However, these Oreo cheesecakes are my new fave. They're rich, creamy and bursting with Oreos!
I like to top mine with whipped cream too! These are easy enough for beginner bakers but impressive enough for entertaining too.
Why This Recipe Works
- Oreos In Every Bite: From the crust to the batter to the topping, you'll get some in every layer.
- Perfect Texture: Cream cheese and sour cream make this super creamy but never dense or heavy.
- Dessert in 30 Minutes: Quick and easy, these are ready in hardly any time at all.
Ingredient Notes and Shopping Tips
- Cream Cheese: Cream Cheese: Use full-fat cream cheese for the best texture and flavor. I always go for Philadelphia brand.
- Make sure it is softened so things blend smoothly and you don't get lumps.
- Avoid cream cheese spreads which contain filler ingredients.
- Sour Cream: Use full fat for the best results. It adds moisture and a subtle tang.
- Eggs: Use room temperature eggs to help everything come together smoothly. You can do this quickly by placing them into warm (not hot) water for around 5 minutes.
How To Soften Cream Cheese
Soften at room temperature for around 1 hour.
In a rush? Cut into cubes which will speed up the process.
You can also dunk the foil wrapped in warm (not hot) water.
Leftovers
Storage
Store in the fridge for 4-5 days.
Freezing
Freeze for up to 3 months without the whipped cream. Thaw overnight before enjoying.
FAQs
Yes, you can make these mini oreo cheesecake bites up to 2 days in advance.
The edges will be set and the center will still be a tad bid jiggly. They'll firm up as they cool.
Yes! Follow the instructions for my no bake oreo cheesecake.
Krystle's Tips
- Don't Overmix: Excessive mixing will cause you to incorporate too much air. This will cause them to rise and then fall in the oven leading to cracks.
- Use Room Temperature Ingredients: This will help everything come together smoothly without lumps.
- Cool Gradually: Cheesecakes are sensitive to quick temperature changes. I like to cool completely for around 1-1.5 hours before putting in the fridge.
A Sprinkle of Food Science: Whipped Cream
Make sure your cream is ice cold. Chill your bowl and whisk too. Cold fat better traps air for light and fluffy cream that whips up quick.
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📖 Recipe
Easy Mini Oreo Cheesecakes
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Ingredients
For the Crust
- 2 Cups Oreo Cookie Crumbs Around 20 Cookies
- 4 Tablespoons Butter Melted
For the Filling
- 16 Ounces Cream Cheese Softened, (Two 8 Ounce Package)
- 1 Cup White Sugar
- ½ Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 1 Pinch Kosher Salt
- 2 Eggs
- 1 ½ Cups Oreos Roughly Chopped
- Mini Oreos If Desired, For Garnish
For the Oreo Whipped Cream
- 1 ½ Cups Heavy Whipped Cream
- ¼ Cup Powdered Sugar
- ½ Cup Oreos Ground
Instructions
For the Crust
- Line a cupcake pan with paper liners.
- Combine Oreos and melted butter. Press into prepared pan.
For the Cheesecake
- Preheat oven to 325 ℉.
- Beat cream cheese and sugar until smooth and creamy.
- Stir in sour cream, vanilla, salt, and eggs.
- Fold in Oreos.
- Scoop about ¼ cup of the cheesecake batter into the prepared crusts.
- Bake for 17-21 minutes. Cool completely.
For Whipped Cream
- Combine whipping cream and powdered sugar. Beat to stiff peaks.
- Fold in Oreos.
- Pipe onto the top of each cheesecake and garnish with a mini Oreo.
Notes
- Cream Cheese:Use full-fat cream cheese for the best texture and flavor. I always go for Philadelphia brand.
- Make sure it is softened so things blend smoothly and you don't get lumps.
- .Sour Cream: Use full fat for the best results. It adds moisture and a subtle tang.
- Eggs: Use room temperature eggs to help everything come together smoothly. You can do this quickly by placing them into warm (not hot) water for around 5 minutes.
- Don't Overmix: Excessive mixing will cause you to incorporate too much air. This will cause them to rise and then fall in the oven leading to cracks.
- Use Room Temperature Ingredients: This will help everything come together smoothly without lumps.
- Cool Gradually: Cheesecakes are sensitive to quick temperature changes. I like to cool completely for around 1-1.5 hours before putting in the fridge.
I made your Mini Oreo Cheesecakes, and they were a hit! The combination of the crunchy Oreo base and creamy cheesecake filling was perfect. Thanks for sharing this delightful recipe!
These cute mini oreo cheesecakes were a hit in my kids birthday party. Everyone loved it.
The kids and I wanted something to bake, so we tried this. They’re already asking to make it again.
This worked exactly as written, thanks!
Easy mini oreo cheeesecake is wonderful idea, I made it for my husband birthday. Everybody enjoyed it.
These turned out as good as I expected! We all loved these!
My family loved this! These are simply a keeper, a perfect bite!
These are heavenly, everyone loved them at my baby shower.
This worked exactly as written, thanks!