Bite-sized Bliss: Dreamy Mini Oreo Cheesecakes Recipe

Dessert lovers rejoice as these mini Oreo cheesecakes steal the spotlight with their irresistible charm.

Creamy, decadent, and impossibly cute, these bite-sized treats pack a powerful punch of flavor.

The classic combination of rich cream cheese and crunchy Oreo cookies creates a dessert that’s simply impossible to resist.

Each mini cheesecake sits on a perfect Oreo cookie crust, delivering a delightful texture in every single bite.

The recipe is surprisingly simple, requiring minimal baking skills and just a handful of ingredients.

Chocolate lovers and cheesecake enthusiasts will find themselves head over heels for these adorable individual desserts.

Get ready to become the ultimate dessert hero at your next gathering with these show-stopping mini Oreo cheesecakes.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Calories: 263 kcal

Servings: 13

Mini Oreo Cheesecakes – What to Gather

• Oreo Cookies: Crushes into a delightful base, bringing rich chocolate flavor and crumbly texture.
• Unsalted Butter: Binds the cookie crumbs together, creating a sturdy and deliciously crisp foundation.

• Cream Cheese: Provides creamy, velvety smoothness and classic tangy cheesecake essence.
• Granulated Sugar: Sweetens the filling and balances the cream cheese's tanginess.
• Vanilla Extract: Adds warm, aromatic depth and enhances overall flavor profile.
• Large Eggs: Helps bind the filling, creating a stable and silky smooth texture.
• Oreo Cookies: Adds delightful chocolate crunch and dramatic visual swirls throughout the cheesecake.

• Oreo Cookies: Sprinkled on top for extra crunch and decorative chocolate appeal.

Tools for Mini Oreo Cheesecake Baking

• Muffin pan: Standard 12-cup size for perfect mini cheesecakes.
• Muffin liners: Paper cups to prevent sticking and easy removal.
• Electric mixer: Essential for smooth, creamy cheesecake batter.
• Mixing bowls: One for crust, another for cheesecake filling.
• Measuring cups and spoons: Precise measurements for consistent results.
• Spatula: Helps fold oreo pieces and scrape batter evenly.
• 1/3 cup measuring cup or flat-bottomed tool: Presses crust firmly into pan.
• Cooling rack: Allows cheesecakes to cool at room temperature.
• Plastic wrap: Optional for covering when refrigerating overnight.

Baking Instructions for Mini Oreo Cheesecakes

• Crust Foundation

Create a crumbly base using crushed oreo cookies and melted butter. Mix until the texture resembles wet sand, ensuring all crumbs are evenly coated and clumpy.

• Crust Preparation

Carefully press the cookie mixture into muffin liners, compacting it firmly to create a solid bottom layer. A smooth, even surface will help support the creamy filling.

• Cheesecake Filling

Blend cream cheese until silky smooth, gradually incorporating sugar and vanilla. Gently introduce eggs one at a time, maintaining a light and airy consistency.

• Oreo Incorporation

Fold chopped oreo cookies into the cheesecake mixture, distributing them evenly to create delightful cookie pockets throughout the filling.

• Baking Process

Pour the creamy mixture into prepared muffin cups, filling each about three-quarters full. Sprinkle additional cookie crumbs on top for extra crunch and visual appeal.

• Cooling and Setting

Bake until centers are slightly wobbly. Allow cheesecake bites to cool completely at room temperature, then refrigerate for several hours to achieve the perfect creamy texture.

Creative Cheesecake Tips for Mini Oreo Treats

• Press the oreo crumb mixture firmly and evenly to create a sturdy, compact base that won't crumble when serving mini cheesecakes.
• Beat cream cheese at room temperature and avoid overmixing eggs to maintain a smooth, crack-free surface on your delicate mini desserts.
• Experiment with different oreo quantities – crush some finely for even distribution or use larger chunks for surprising cookie bursts in each bite.
• Watch cheesecakes closely during baking; a slightly jiggly center indicates they're perfectly done and will set beautifully when chilled, preventing dry or overcooked texture.
• Garnish mini cheesecakes with whole oreo cookies, chocolate drizzle, whipped cream, or fresh berries to elevate their visual appeal and add complementary flavors.

Serving Mini Oreo Cheesecakes Like a Pro

• Savor Solo Delights: Enjoy these mini cheesecakes as a personal treat with a cold glass of milk or coffee.
• Dress Up Dessert Plates: Garnish with whipped cream, chocolate drizzle, or fresh berries to elevate the presentation and add extra flavor layers.
• Party Perfect Portions: Serve these bite-sized treats at gatherings, allowing guests to easily grab and enjoy without messy cutting or portioning.
• Chill and Store Smart: Keep leftovers in an airtight container in the refrigerator for up to 5 days, ensuring maximum freshness and taste.

Storing Mini Oreo Cheesecake Leftovers

• Refrigerate Wisely: Store mini Oreo cheesecakes in an airtight container in the refrigerator for up to 5 days, keeping them fresh and creamy.
• Freeze for Later: Wrap individual cheesecakes tightly in plastic wrap and aluminum foil, then freeze for 2-3 months for a make-ahead dessert option.
• Thaw Carefully: Remove frozen cheesecakes from the freezer and let them defrost in the refrigerator overnight to maintain their delicate texture.
• Serve Chilled: Always serve these mini cheesecakes cold directly from the refrigerator to enjoy their best flavor and creamy consistency.

Dreamy Mini Oreo Cheesecakes

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4.5 from 9 reviews

• Total Time: 32 minutes
• Yield: 13 1x

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Description

Creamy mini oreo cheesecakes showcase a delightful blend of rich cream cheese and chocolate cookie crumbs. Dessert enthusiasts can savor each bite of these individually portioned treats that deliver maximum flavor with minimal effort.

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Ingredients

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• 16 oz (454 g) cream cheese, full fat, room temperature
• ⅓ cup (67 g) sugar, granulated
• 2 large eggs, added one at a time
• 1 tsp vanilla extract
• 1 ½ cups (180 g) oreo crumbs (about 16 whole oreos)
• 4 tbsps (57 g) unsalted butter, melted (½ stick)
• ¼ cup (30 g) oreo crumbs
• 4–5 whole oreos, broken into larger pieces

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Instructions

1. Preparation: Line a standard 12-cup muffin tin with paper liners and preheat the oven to 350°F (175°C).
2. Crust Formation: Pulverize Oreo cookies into fine crumbs, blend with melted butter until sand-like, then press firmly into each liner using a measuring cup.
3. Initial Baking: Quickly toast the crust for 5 minutes, allowing it to set and develop a slightly crisp foundation while cooling.
4. Filling Creation: Whip cream cheese until silky smooth, gradually introducing sugar and vanilla extract, ensuring a lump-free consistency.
5. Egg Integration: Incorporate eggs individually at low speed, gently folding to maintain a delicate texture and prevent overworking the mixture.
6. Oreo Infusion: Softly fold additional Oreo crumbs and cookie fragments throughout the cheesecake batter, creating pockets of chocolate crunch.
7. Filling Muffin Cups: Distribute cheesecake mixture evenly, filling each liner approximately 3/4 full, with optional decorative Oreo crumb sprinkle on top.
8. Final Baking: Bake for 15-17 minutes until centers exhibit a gentle wobble, indicating perfect custard-like consistency.
9. Cooling and Chilling: Allow mini cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to set and intensify flavors.

Notes

• Crush Cookies Carefully: Use a food processor or seal cookies in a bag and crush with a rolling pin to achieve fine, uniform crumbs for the perfect crust texture.
• Prevent Overmixing Batter: Mix cheesecake ingredients on low speed to avoid incorporating too much air, which can cause cracking and uneven texture.
• Temperature Matters: Ensure cream cheese and eggs are at room temperature before mixing to create a smooth, lump-free batter that blends seamlessly.
• Chill for Best Flavor: Refrigerate mini cheesecakes for at least 2 hours to allow flavors to develop and achieve a firm, creamy consistency that slices cleanly.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 263
• Sugar: 15 g
• Sodium: 195 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg