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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
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Mini Oreo Cheesecakes are irresistibly creamy, perfectly crunchy, and delightfully bite-sized desserts that combine the iconic crunch of Oreo cookies with the smooth, rich texture of cheesecake. Easy to make and perfect for any occasion, these mini treats are a crowd-pleaser and ideal for portion control and sharing.

Ingredients

Scale

Crust

  • 20 Oreo Cookies, crushed into fine crumbs
  • 4 tablespoons melted Butter

Cheesecake Filling

  • 16 ounces softened Cream Cheese
  • ¾ cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Sour Cream or Heavy Cream

Instructions

  1. Prepare the Oreo Crust: Crush about 20 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and smashing them with a rolling pin. Mix the crumbs with 4 tablespoons of melted butter until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a mini muffin tin lined with paper liners, creating an even crust for each mini cheesecake.
  2. Make the Cheesecake Filling: In a mixing bowl, combine 16 ounces of softened cream cheese and ¾ cup sugar. Beat together until smooth and creamy. Add one egg and a teaspoon of vanilla extract, mixing gently. Finally, fold in 2 tablespoons of sour cream or heavy cream to add extra silkiness to the batter.
  3. Assemble the Mini Cheesecakes: Spoon the cheesecake filling over each Oreo crust in the mini muffin cups, filling nearly to the top but leaving a small space to avoid overflow during baking. Optionally, sprinkle a few crushed Oreo pieces on top of each filled cup for extra Oreo flavor.
  4. Bake and Chill: Bake the mini cheesecakes in a preheated oven at 325°F (160°C) for 15-18 minutes or until the centers are almost set but still slightly jiggly. Allow them to cool completely in the pan, then refrigerate for at least 2 hours to firm up and deepen the flavors before serving.

Notes

  • Use room temperature cream cheese and egg to ensure a smooth, lump-free filling.
  • Press the Oreo crust firmly to prevent crumbling when biting into the cheesecakes.
  • Do not overbake; the centers should be slightly jiggly when removed from the oven for perfect creamy texture once chilled.
  • Refrigerate for at least two hours to allow flavors to meld and the texture to firm up.
  • Use paper liners in the mini muffin tin for easy removal and maintaining shape.

Nutrition

Keywords: mini oreo cheesecakes, bite-sized cheesecakes, oreo dessert, easy mini cheesecakes, party desserts, oreo cheesecake bites

Find it online: https://mealsbymary.com/mini-oreo-cheesecakes/