Mini Oreo Cheesecakes

5 from 1 vote

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

Prep Time15

Cook Time25

Chilling4

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: Cheesecakes

Calories: 143kcal

Author: Emma Burton

Ingredients

Base;

14 Oreos, Crushed
2 and ½ Tbsp. Butter, Melted (30g)

Cheesecake Filling;

1 and ½ Cups Cream Cheese (325g)
1 Large Egg
1 teaspoon Vanilla Extract
¼ Cup Icing Sugar (30g)
2 Tbsp. Cream
14 Oreos, Crushed

Metric - US Conventional

Instructions

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.

Video

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.

Nutrition