Easy Mini Oreo Cheesecakes
I can't tell you how many times I've made these mini Oreo cheesecakes over the past month. With crumbly Oreo cookie crust, the creamiest filling, and a dollop of whipped cream, they're a go-to for parties and gatherings! I mean truly, they are the best. And you only need 20 minutes of hands-on work to whip them up!
Ingredients
Cookie Crust
- 24 Oreo Thins
- 42 grams unsalted butter, melted (3 Tablespoons)
- 1 pinch of Kosher salt
Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream (2/3 cup)
- 15 milliliters vanilla extract (1 Tablespoon)
- 2 eggs, room temperature
- 60 grams chopped Oreos (1/2 cup)
- Whipped cream, for serving (optional)
- Mini Oreos, for serving (optional)
Equipment
- Mini cheesecake pan or standard muffin tin
Instructions
Cookie Crust
- Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with baking spray. Or, you can use a standard cupcake pan - just line the cupcake pan with paper liners for easy removal. (See the Recipe Notes for more details on using a standard cupcake pan.)
- Add the Oreo Thins to the bowl of a food processor and pulse until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs (170 grams). Add the melted butter and pinch of salt. Pulse the mixture until the Oreos are finely ground and you have a thick dough.
- Evenly divide the cookie crust into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 Tablespoons per cupcake liner). Using a pastry tamper, spoon, or clean fingers, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts smell toasty and chocolatey. Let the crusts cool while you prepare the filling.
Cheesecake Filling
- Fill an oven-safe pan (like a cake pan) with a few inches of water. Set aside.
- Add the butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is sandy, about 1 minute. Add the cream cheese and beat until the cream cheese is light and fluffy. Mix in the sour cream and vanilla extract. Then, add the eggs and beat just until the filling is mixed together. Gently fold the chopped Oreos into the filling until they're well-combined.
- Using a #60 cookie scoop, evenly divide the filling between the cooled crusts. Use a butter knife to smooth the filling over the crusts.
Bake & decorate
- Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit jiggly (like Jell-O!).
- Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 30-60 minutes in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for about 2-3 hours or until the filling is completely set.
- Top each chilled cheesecake with a dollop of whipped cream. Decorate the cheesecakes with a mini Oreo, if desired. Enjoy!
Notes
If you’re using a cupcake pan instead of a mini cheesecake pan, you may end up with closer to 18 cheesecakes. Start checking for doneness around 14 minutes.
Use room temperature ingredients like cream cheese, butter, sour cream, etc. This will make the filling come out lump-free.
If you don't have a food processor, you can also place the cookies in a zipper bag and use a rolling pin to crush them into fine crumbs. Then, mix the crust together by hand.
It's super important to not over-bake the cheesecakes or they will come out dense and crumbly. The cheesecakes are ready when they're set on the edges but a little jiggly in the center like Jell-O!
You need to let the cheesecakes chill for at least 2-3 hours. Refrigerating the filling is key for helping the custard set up and come out nice and creamy.
Serving: 1mini cheesecake, Calories: 279kcal, Carbohydrates: 17g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 85mg, Sodium: 176mg, Potassium: 79mg, Fiber: 0.34g, Sugar: 13g, Calcium: 58mg, Iron: 0.31mg
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