Easy Mini Oreo Cheesecakes

5 from 11 votes

Easy 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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings Cheesecakes

Calories 271kcal

Author Krystle Smith

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

Ingredient 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.

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.

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.

Nutrition