Mini Oreo Cheesecakes have a crushed Oreo cookie base with a smooth and creamy, baked cheesecake filling, filled and topped with more Oreos!
The recipe is beyond easy to make, has the cookies and cream flavour we all love and are mini so have they automatically have a serving size… If you can stop at one!
By now you should know that I love mini desserts. Take these mini chocolate cupcakes for instance.. Too cute!
I particularly like mini cheesecakes. There are a number of reasons I like them. They’re cute, they quick and easy, bake faster than a regular sized cheesecake, far less chance of cracking. Mostly I like them because I live in a household of two and baking a whole cheesecake can be pointless. We often end up freezing a lot of the extra baked goods and although freezing cheesecake slices fine to do, they can get warped or “squished” in the freezing process. The slices taste the same but not as pretty!
I also love that these can be served as individual desserts at a party or special occasion. As they are baked in a muffin tin, they are the perfect size for an after-dinner treat.
I made sure these were proper Oreo cheesecakes by using two packets of (28) Oreos! We don’t skimp out on Oreos or flavour here. No sir!
The base recipe for these cheesecakes is the same recipe I have used in my previous two mini cheesecakes. The chocolate marbled and the salted caramel. The recipe has never let me down and always results in a smooth and creamy cheesecake.
Mini Oreo Cheesecakes
- 14 Oreos, Crushed
- 2 and 1/2 Tbsp. Butter, Melted (30g)
- 1 and 1/2 Cups Cream Cheese (325g)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Icing Sugar (30g)
- 2 Tbsp. Cream
- 14 Oreos, Crushed
- Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- Mix the melted butter and Oreo cookie crumbs together and press some of the mixture into each cupcake case.
- Beat the cream cheese until it is smooth.
- Add the egg, vanilla extract, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.
- Lightly crush or break the Oreos and place 10 of the Oreos into the mixture and mix through.
- Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
- Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
- Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
- Peel the cheesecakes out of the cupcake cases before serving.
Only swirl your skewer a few times. Through trial and error, I found less is more.