Mini Oreo Cheesecakes side on view. With crushed Oreos scattered around the table
Mini Oreo Cheesecakes
Prep Time
15 mins
Cook Time
25 mins
Chilling
4 hrs
Total Time
40 mins
 

Mini Oreo Cheesecakes have a crushed Oreo cookie base with a smooth and creamy, baked cheesecake filling, filled and topped with more Oreos!

Course: Dessert, Snack
Cuisine: American
Keyword: Baked Cheesecake, Mini Cheesecakes, Mini Oreo Cheesecakes, Oreo Cheesecake, Oreos
Servings: 12 Cheesecakes
Calories: 157 kcal
Author: Emma Burton
Ingredients
Base;
  • 14 Oreos, Crushed
  • 30 g Butter, Melted
Cheesecake Filling;
  • 325 g Cream Cheese
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/4 Cup Icing Sugar
  • 2 Tbsp Cream
  • 14 Oreos, Crushed
Instructions
  1. Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.

  2. Mix the melted butter and Oreo cookie crumbs together and press some of the mixture into each cupcake case.

  3. Beat the cream cheese until it is smooth.

  4. Add the egg, vanilla extract, icing sugar and cream and beat for at least two minutes until the mixture is light and creamy.

  5. Lightly crush or break the Oreos and place 10 of the Oreos into the mixture and mix through.

  6. Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.

  7. Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.

  8. Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.

  9. Peel the cheesecakes out of the cupcake cases before serving.

Recipe Notes

You can omit the cupcake cases, just ensure you grease your muffin tray really well.
Only swirl your skewer a few times. Through trial and error, I found less is more.