Mini Oreo Cheesecakes

Mini oreo cheesecake with a bite missing.

Mini Oreo cheesecakes are made with an Oreo cookie crust and a creamy cheesecake filling with more crumbled Oreo cookies. You only need six ingredients to whip up a batch of these bite-size dessert treats.

Prep Time 15

Cook Time 17

Total Time 32

Servings cupcakes

Author Heather

Ingredients

27 Oreo cookies divided
16 ounces (454 g) block-style cream cheese room temperature
½ cup (100 g) granulated sugar
2 large eggs room temperature
½ cup (114 g) sour cream room temperature
1 teaspoon vanilla extract

Instructions

Preheat oven to 350℉. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and place one Oreo cookie in the bottom of each liner. Set aside.
Place remaining 9 Oreo cookies in a plastic bag and seal shut. Gently crush into pieces with a rolling pin or mallet. Set aside.
In a large bowl, add cream cheese. Using a hand mixer or stand mixer, beat until smooth. Add granulated sugar, then mix until smooth.
Next, add eggs and mix until incorporated. Add sour cream and mix until incorporated. Last, add vanilla and mix until incorporated. Don't overmix your batter.
Stir crumbled Oreo cookies into batter.
Distribute batter evenly between the 18 prepared cupcake liners. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles.
Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.
Refrigerate for at least 2 hours, up to 1 day. Cheesecakes will sink slightly while chilling. Optionally top with whipped cream, chocolate sauce, or fruit sauce.

Video

Notes

Pan size: You'll need a standard-size muffin/cupcake pan for this recipe. "Mini" refers to the size compared to a regular whole cheesecake and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary.
Bring ingredients to room temperature: Room temperature ingredients are important for a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
Have lumpy batter?: Press it through a fine mesh sieve to remove the lumps.
Storage: Cheesecake will keep for up to 5 days in a sealed container in the refrigerator.

Nutrition