Mini Oreo Cheesecakes

What happens when you combine two of the very best things in life? You get Oreo cheesecake! The most amazing rich, sweet and smooth cheesecake mix loaded up with crunchy Oreo cookies. When you’ve tried these mini Oreo cheesecakes, you’ll never go back to ordinary vanilla cheesecake ever again!

These cheesecakes are loaded up with so many Oreos you won’t believe it. To start off, instead of an ordinary graham cracker base like you get with most cheesecakes, the base here is a whole Oreo cookie!

So not only do you get a yummy cookie to go with your cheesecake, but you also save yourself oodles of time and hassle that you would have otherwise had to spend crushing graham crackers and melting butter to make a crust.

The Oreo base is topped with the best ever cheesecake mixture that’s filled with even more Oreos. This time, chopped up ones. This guarantees the delicious Oreo flavor and crumbly texture in every single mouthful. Finally (because you can never, ever have too many Oreos) each cheesecake is finished off with a mini Oreo cookie nestled into the top.

The results are both delicious and beautiful. So much so that your friends and family will think you’ve got some serious kitchen skills to pull off a dessert as amazing as this. But that’s the best part – these mini Oreo cheesecakes are so easy to make that even the kids can help out! They’re perfect for tiny hands who want to be part of the action.

Another major plus point of these cheesecakes is that each one is a single-serving portion. So if you take them to an event or just to someone’s house, you don’t have to worry about cutting perfect slices of cheesecake. All the portioning-up has already been done for you. Plus, since each cheesecake comes in its own cupcake wrapper, you can save on the washing up, too. Win!

Print Recipe

Mini Oreo Cheesecakes

Prep Time10 mins

Cook Time20 mins

1 hour cooling + 4 hours chilling5 hrs

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: Cheesecake, oreo

Servings: 4

Ingredients

• 4 full-size Oreos
• 3.5 oz cream cheese at room temperature
• ¼ cup sour cream at room temperature
• ¼ cup granulated sugar
• 1 egg at room temperature
• 1 Oreo chopped into small pieces
• 4 mini Oreos

Instructions

• Preheat the oven to 350°F and place 4 paper cupcake liners into a muffin pan. Place 1 full-size Oreo into the base of each liner.
• In a medium-size bowl, beat together the cream cheese, sour cream, sugar and egg until everything is totally combined. With a large spoon, stir in the chopped Oreo.
• Evenly divide the cheesecake mix between the cupcake liners and bake in the oven for around 20 minutes, until the edges are fully set, but there’s still a little wobble in the middle.
• Carefully wedge 1 mini Oreo into the center of each cheesecake then leave to cool to room temperature on a wire rack. Transfer to the refrigerator and leave to chill for at least 4 hours.

Notes

These mini cheesecakes are best kept inside a sealed container in the refrigerator for up to one week, but they’ll also store in the freezer for up to six months.