Mini Oreo Cheesecakes

Growing up, weekends in our home meant two things: the warm buzz of family gathered around the kitchen island and the sweet aroma of something indulgent baking in the oven. One of the most requested treats by far was my mother’s homemade cheesecake. But as life grew busier and time scarcer, I began to crave that same decadent comfort in a quicker, more convenient form—and that’s how Mini Oreo Cheesecakes became a treasured staple in my kitchen.

These little delights are not just a recipe; they’re a tradition in the making. Each bite-sized cheesecake is built on a whole Oreo cookie crust, topped with a velvety cheesecake filling, and scattered with crunchy cookie bits. It’s everything you love about a full-sized Oreo cheesecake, made effortlessly in muffin tins. Perfect for birthday parties, baby showers, potlucks, or just a Tuesday night when cravings hit.

There’s something special about holding a mini dessert in your hand—it feels personal, intentional, and above all, nostalgic. These cheesecakes are a blend of simplicity and indulgence, offering a charming dessert experience that both kids and adults will adore.

Why You’ll Love This Recipe:

• Kid-friendly and crowd-pleasing: Perfectly portioned and topped with familiar Oreo flavor, they’re guaranteed to disappear fast.
• Quick and easy: Just a few pantry staples and minimal prep stand between you and dessert heaven.
• Customizable: Use flavored Oreos, add chocolate chips, or drizzle with caramel—make them your own!
• Make-ahead magic: These chill beautifully in the fridge, which means you can prep them ahead of time and pull them out when guests arrive.

INGREDIENTS YOU’LL NEED:

• 16 whole Oreo cookies (for crust)
• 16 oz full-fat cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup crushed Oreo cookies (about 6 cookies, chopped; reserve 2–3 tablespoons for topping)

HOW TO MAKE MINI OREO CHEESECAKES:

The Perfect Oreo Cheesecake in a Muffin Tin

You’re going to fall in love with how simple this process is. These Mini Oreo Cheesecakes come together in just a few steps and require no special equipment or water bath.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Line
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin (plus 4 more cups in a second pan) with cupcake liners. Drop a whole Oreo into the bottom of each liner.

Step 2: Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add in sugar and mix until combined. Then beat in the eggs, one at a time, followed by the vanilla extract.

Step 3: Fold in Cookie Crumbs
Using a spatula, gently fold in the crushed Oreos. You want bits of cookie throughout, but not overly pulverized.

Step 4: Fill and Top
Spoon the cheesecake mixture evenly over each Oreo base, filling nearly to the top. Sprinkle the reserved crushed Oreo crumbs on top of each one for that signature cookies-and-cream look.

Step 5: Bake to Perfection
Bake for 14–16 minutes, or until the centers are set. They should jiggle slightly in the middle but not be liquidy.

Step 6: Cool and Chill
Let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the fridge for at least 2 hours. This chill time helps them set completely and develop that ultra-creamy texture.

HELPFUL TIPS:

• Use full-fat cream cheese for the creamiest result.
• Don’t overmix after adding eggs—this prevents cracking and keeps the cheesecakes dense and smooth.
• Let them chill thoroughly before serving. The texture becomes more velvety with time in the fridge.
• Decorate before serving with whipped cream, a mini Oreo, or a drizzle of melted chocolate for an extra touch.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus chilling time)
• Yield: 16 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can use flavored Oreos like mint, peanut butter, or birthday cake for fun variations.
• These mini cheesecakes are perfect for holidays—red velvet Oreos for Valentine’s Day or peppermint for Christmas!

NUTRITIONAL INFORMATION: (Per cheesecake)

• Calories: 180
• Fat: 12g
• Carbohydrates: 15g
• Sugar: 11g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make these ahead of time?
Yes! They’re even better the next day after chilling in the fridge.

Can I freeze them?
Absolutely. Wrap them in plastic wrap and freeze in a container for up to 3 months. Thaw overnight in the refrigerator.

Do I have to use muffin liners?
It’s highly recommended—they make it easier to remove the cheesecakes and serve them neatly.

STORAGE INSTRUCTIONS:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap each cheesecake individually and store in a freezer-safe container for up to 3 months. Thaw in the fridge.

Related Recipes:

If you liked these mini Oreo cheesecakes, you’ll definitely enjoy these other creamy favorites:

• The Cozy Magic of Chocolate Mint Cookies
• Super Fudgy Raspberry Stuffed Brownie Cookies
• Decadent Blackberry Cream Cheese Danish

CONCLUSION:

These Mini Oreo Cheesecakes are a must-bake for anyone who loves the sweet combination of cookies and creamy cheesecake. Whether you’re baking for a special occasion or just indulging in a treat-yourself moment, they’re simple, satisfying, and always a hit. You’ll love how easy they are to make—and everyone else will love how irresistible they are to eat.

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