Description
Silky smooth Mini Oreo Cheesecakes deliver pure chocolate bliss with their creamy texture and classic cookie crunch. Quick individual desserts promise rich indulgence you cannot resist, perfect for intimate gatherings or sweet personal moments.
Ingredients
Scale
Cheesecake Base Ingredients:
- 16 ounces (454 grams) full fat cream cheese, room temperature
- ⅓ cup (67 grams) granulated sugar
- 2 large eggs, added one at a time
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 ½ cups (180 grams) oreo crumbs (about 16 whole oreos)
- 4 tablespoons (57 grams) melted unsalted butter (½ stick)
Topping Ingredients:
- ¼ cup (30 grams) oreo crumbs
- 4–5 whole oreos, broken into larger pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a standard 12-cup muffin tin by lining it with paper liners.
- Crush the Oreo cookies into fine crumbs and mix thoroughly with melted butter until the texture resembles damp sand.
- Distribute 1-of the Oreo-butter mixture into each muffin liner, pressing down firmly with the bottom of a measuring cup to create a compact base.
- Bake the crust for 5 minutes, then remove from the oven and allow to cool while preparing the cheesecake filling.
- Using an electric mixer, beat the cream cheese until completely smooth and creamy, approximately 2-3 minutes.
- Gradually incorporate the granulated sugar and vanilla extract, mixing until the mixture is uniform and free of lumps.
- Add eggs one at a time, ensuring each is fully integrated before adding the next, mixing on low speed to prevent overbeating.
- Gently fold in the additional Oreo cookie crumbs and broken Oreo pieces using a spatula, maintaining a light, even distribution.
- Carefully spoon approximately 2-of cheesecake batter into each prepared muffin cup, filling them about 3/4 full.
- Optionally sprinkle extra Oreo crumbs or cookie pieces on top of each mini cheesecake for additional decoration.
- Bake for 15-17 minutes, or until the centers are slightly jiggly but not liquid, indicating they are perfectly set.
- Remove from the oven and let the mini cheesecakes cool completely at room temperature.
- Refrigerate for a minimum of 2 hours before serving, covering loosely with plastic wrap if chilling overnight.
Notes
- Perfectly portioned mini cheesecakes deliver all the creamy Oreo goodness in a single bite-sized treat.
- Crush Oreo cookies completely to create a smooth, even crust that holds together beautifully when baking.
- Room temperature ingredients ensure a silky smooth cheesecake filling without lumps or streaks.
- Gentle mixing prevents over-aerating the batter, which can cause cracking during baking.
- Cool cheesecakes slowly to prevent sudden temperature changes that might cause surface cracks.
- Store in an airtight container for up to 5 days, keeping the texture creamy and fresh.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg