Make Mini Oreo Cheesecakes

why make this recipe

Mini Oreo Cheesecakes are a delightful treat that combines the creamy goodness of cheesecake with the beloved flavor of Oreos. They are perfect for parties, celebrations, or even a simple dessert at home. Their small size makes them easy to serve and enjoy without much mess, while still delivering that rich, indulgent taste everyone loves.

how to make Mini Oreo Cheesecakes

Ingredients :

• 1 ½ cups oreo crumbs (about 15 or 16 Oreos run through a food processor)
• 4 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• ¼ cup greek yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup chopped Oreos
• Whipped cream
• Oreo crumbs
• Mini Oreos

Directions :

1. Preheat the oven to 350F and prepare a 12 count cupcake pan with cupcake liners. Set aside.
2. In a small mixing bowl, combine the Oreo crumbs and melted butter. Mix until combined, then evenly distribute into each cupcake liner and press firmly into an even layer. Bake at 350F for 5 minutes and allow to cool.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the Greek yogurt and vanilla, mixing until combined.
4. Add the eggs and mix just until combined, then fold in the crushed Oreos.
5. Evenly distribute the cheesecake filling into the cupcake liners and bake at 350F for 15-17 minutes, or until centers are slightly jiggly and not cracked.
6. Remove from the oven and allow to cool at room temperature, then chill in the fridge for at least 2 hours.
7. Top with whipped cream, Oreo crumbs, and a mini Oreo.

how to serve Mini Oreo Cheesecakes

Serve these mini cheesecakes chilled for the best flavor and texture. They are great on their own but can be even more fun with toppings. Add a dollop of whipped cream, sprinkle extra Oreo crumbs on top, or place a mini Oreo for that perfect finishing touch.

how to store Mini Oreo Cheesecakes

Once fully cooled, store the mini cheesecakes in an airtight container in the refrigerator. They can last up to 4-5 days. If you want, you can freeze them for future enjoyment. Just ensure they are well-wrapped to avoid freezer burn, and defrost in the refrigerator before serving.

tips to make Mini Oreo Cheesecakes

• Make sure the cream cheese is softened to get a smooth texture.
• Do not overmix the eggs; mix just until combined.
• For added flavor, consider incorporating mint extract if you like mint chocolate.
• Use different types of Oreos, such as double stuf, for extra creaminess in the crust or filling.

variation

You can easily adapt this recipe by using different flavored cookies like chocolate graham crackers for the crust or adding different toppings like caramel or chocolate sauce. Mini cheesecakes can also be made with different types of cheeses, like mascarpone or ricotta, for a unique taste.

FAQs

1. Can I make these ahead of time?
   Yes, these mini cheesecakes can be made a day or two in advance. Just keep them refrigerated until ready to serve.

2. What can I use instead of Greek yogurt?
   You can use sour cream or regular yogurt if you don’t have Greek yogurt on hand.

3. Can I use a different cookie for the crust?
   Absolutely! Feel free to try other cookies like graham crackers or even chocolate cookies for a twist on the flavor.

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes are a delightful treat combining creamy cheesecake with the beloved flavor of Oreos, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 ½ cups oreo crumbs About 15 or 16 Oreos run through a food processor
• 4 tablespoons 4 tablespoons unsalted butter, melted

Filling

• 16 oz 16 oz cream cheese, softened Ensure cream cheese is softened to achieve a smooth texture
• 0.5 cup ⅔ cup granulated sugar
• 0.25 cup ¼ cup greek yogurt Can substitute with sour cream or regular yogurt
• 1 teaspoon 1 teaspoon vanilla extract
• 2 large 2 large eggs Do not overmix the eggs
• 1 cup 1 cup chopped Oreos For folding into the cheesecake filling
• Whipped cream For topping
• Oreo crumbs For topping
• Mini Oreos For topping

Method

 

Preparation

1. Preheat the oven to 350F and prepare a 12 count cupcake pan with cupcake liners.
2. In a small mixing bowl, combine the Oreo crumbs and melted butter. Mix until combined, then evenly distribute into each cupcake liner and press firmly into an even layer.
3. Bake at 350F for 5 minutes and allow to cool.

Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add the Greek yogurt and vanilla, mixing until combined.
3. Add the eggs and mix just until combined, then fold in the crushed Oreos.

Baking

1. Evenly distribute the cheesecake filling into the cupcake liners.
2. Bake at 350F for 15-17 minutes, or until centers are slightly jiggly and not cracked.
3. Remove from the oven and allow to cool at room temperature, then chill in the fridge for at least 2 hours.

Serving

1. Top with whipped cream, Oreo crumbs, and a mini Oreo.

Notes

These mini cheesecakes can be made a day or two in advance. Keep them refrigerated until ready to serve. For added flavor, consider incorporating mint extract or trying different types of Oreos for the crust or filling.