Mini Oreo Cheesecakes (Creamy, Crunchy, and Simply Delicious!)

These Mini Oreo Cheesecakes are the perfect sweet treat for any Oreo lover! With a whole Oreo cookie as the base, a creamy cheesecake filling speckled with even more Oreo pieces, and topped with whipped cream and crushed cookies, each bite is a delightful blend of crunch and creaminess. They’re easy to make and great for any occasion, whether you’re hosting a party, bringing a dessert to a potluck, or just craving a bite of indulgence. Best of all, they’re portioned perfectly into bite-sized pieces!

Why You’ll Love These Mini Oreo Cheesecakes

• Easy & Fun: Simple ingredients and easy steps make these cheesecakes a breeze to whip up.
• Creamy & Crunchy: The smooth, rich cheesecake filling is perfectly balanced by the crunchy Oreo cookie base.
• Perfect Portions: Bite-sized cheesecakes that are great for sharing or as individual desserts.
• Versatile: Top them with whipped cream, chocolate sauce, or even more Oreos for added indulgence!
• Make Ahead Friendly: You can make these in advance and keep them in the fridge or freezer for later.

Ingredients

For the Oreo Crust

• 12 whole Oreo cookies (for the base of each cheesecake)

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup (100g / 0.22 lb) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 6 Oreo cookies, crushed (for mixing into the batter)

Optional Toppings

• Whipped cream
• Crushed Oreos
• Chocolate sauce

Directions

Step 1: Preheat the Oven and Prepare the Muffin Tin

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Oreo Base:
   Place a whole Oreo cookie at the bottom of each cupcake liner. This serves as the base for each mini cheesecake.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese:
   In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
2. Add the Eggs and Vanilla:
   Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
3. Mix in the Sour Cream:
   Add the sour cream and mix until smooth. Stir in the 6 crushed Oreos, gently folding them into the batter.

Step 3: Assemble and Bake

1. Fill the Muffin Tin:
   Spoon the cheesecake filling into each cupcake liner, filling them nearly to the top.
2. Bake:
   Bake for 18-22 minutes, or until the centers are set and slightly jiggly. The cheesecakes will firm up as they cool.
3. Cool:
   Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Chill and Serve

1. Chill the Cheesecakes:
   Once the cheesecakes are completely cool, refrigerate them for at least 2 hours to set.
2. Top and Serve:
   Before serving, top the mini Oreo cheesecakes with whipped cream, extra crushed Oreos, or a drizzle of chocolate sauce. Enjoy!

Notes

• Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer-Friendly: You can freeze these mini cheesecakes for up to 2 months. Just thaw in the fridge before serving.
• Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.

Frequently Asked Questions

Can I use a boxed cheesecake mix?
Yes! If you’re short on time, you can use a boxed cheesecake mix for convenience, but homemade will always have that extra creaminess.

Can I make these without the sour cream?
Yes, you can substitute sour cream with Greek yogurt or leave it out, though it adds a lovely creaminess and tang.

What toppings go well with mini Oreo cheesecakes?
Whipped cream, crushed Oreos, chocolate sauce, or even a drizzle of caramel would be delicious options!

Can I make this recipe into a full-size cheesecake?
Yes! You can make this recipe in a 9-inch springform pan. The baking time will increase to about 45-50 minutes.

Do I need a water bath for these cheesecakes?
No water bath is needed for these mini cheesecakes. They bake perfectly as-is!

Tips and Notes

• My Tip: For a pretty presentation, pipe whipped cream on top of each mini cheesecake and sprinkle with crushed Oreos just before serving.
• Pro Trick: To prevent cracks in the cheesecake, don’t overbake them. The centers should still have a slight jiggle when you take them out of the oven.
• Serving Suggestion: Serve these cheesecakes chilled with a side of coffee or tea for a delightful treat.

Variations

• Peanut Butter Oreo Cheesecakes: Swirl in a tablespoon of peanut butter into the cheesecake batter for a chocolate and peanut butter combo.
• Mint Oreo Cheesecakes: Use mint-flavored Oreos and add a drop of peppermint extract to the cheesecake filling for a minty twist.
• Double Chocolate Cheesecakes: Use chocolate cream-filled Oreos and add 2 tablespoons of cocoa powder to the cheesecake filling for extra chocolate flavor.
• Gluten-Free Oreo Cheesecakes: Use gluten-free Oreos and make sure all other ingredients are gluten-free for a safe treat for those with gluten sensitivities.
  

  Lemon Crinkle Cookies

  These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. With their crackled, powdered sugar coating and fresh citrus taste, these cookies are the perfect treat for lemon lovers. They’re easy to make and ideal for springtime gatherings or whenever you’re craving a zesty, sweet snack!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 12 minutes mins

  30 minutes mins

  Total Time 52 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 24

  Ingredients

    

  1x2x3x

  • 1 ½ cups 0.375 lb all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 0.25 lb unsalted butter, softened
  • 1 cup 0.25 lb granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup 0.12 lb powdered sugar (for rolling)

  Instructions

   

  Step 1: Prepare the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  Step 2: Cream the Butter and Sugar

  • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.

  Step 3: Add the Wet Ingredients

  • Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture. Beat until well combined.

  Step 4: Combine the Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

  Step 5: Chill the Dough

  • Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.

  Step 6: Preheat the Oven and Roll the Dough

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls, then roll each ball in the powdered sugar until fully coated.

  Step 7: Bake the Cookies

  • Place the dough balls on the prepared baking sheet, about 2 inches apart.
  • Bake for 10–12 minutes, or until the cookies are set but still soft in the center. The cookies will spread and develop crinkles as they bake.

  Step 8: Cool and Serve

  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

  Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezer-Friendly: Freeze the dough balls before rolling them in powdered sugar. When ready to bake, thaw slightly, roll in sugar, and bake as directed.
  • Variation: For extra lemon flavor, add an additional tablespoon of lemon zest or a teaspoon of lemon extract.
  • Serving Idea: These cookies pair perfectly with a cup of tea or lemonade for a refreshing snack.

  Tried this recipe?Let us know how it was!