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Mini Oreo Cheesecake Recipe

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★★★★★

4.6 from 66 reviews

These Mini Oreo Cheesecakes are rich, creamy, and perfectly portioned treats featuring a whole Oreo cookie crust, a smooth cheesecake filling studded with chopped Oreos, and topped with sweet whipped cream and mini Oreos for decoration. Baked in muffin tins, they are easy to make and perfect for parties or indulgent snacks.

Ingredients

Scale

Crust and Filling

  • 18 Oreo cookies
  • 16 ounces cream cheese, softened (two 8-ounce packages)
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 eggs
  • 6 standard Oreo cookies, finely chopped

Topping

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 18 mini Oreos, for decorating (Oreo crumbs can also be used)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecakes.
  2. Prepare Muffin Tins: Line a standard muffin tin with cupcake liners and place one whole Oreo cookie at the bottom of each liner to form the crust.
  3. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy to ensure a creamy texture.
  4. Add Sugar & Vanilla: Mix in the granulated sugar and vanilla extract thoroughly until fully combined with the cream cheese.
  5. Incorporate Sour Cream: Beat in the sour cream to add richness and moisture to the filling.
  6. Add Eggs: Add eggs one at a time, stirring by hand after each addition until just combined to avoid overmixing.
  7. Fold in Chopped Oreos: Gently fold the finely chopped Oreo cookies into the batter to evenly distribute cookie bits throughout the cheesecake.
  8. Fill Muffin Cups: Spoon the cheesecake mixture over the Oreos in the lined muffin tins, filling each almost to the top.
  9. Bake: Bake in the preheated oven for 20 minutes, or until cheesecakes are set and the tops are dry to the touch.
  10. Cool: Remove from oven and allow cheesecakes to cool to room temperature for about 30 minutes.
  11. Chill: Refrigerate the cheesecakes for 1 to 2 hours to set completely and enhance flavor.
  12. Prepare Whipped Cream: Whip the heavy cream until soft peaks form; then add powdered sugar and continue whipping until stiff peaks form.
  13. Decorate: Pipe the whipped cream on top of each chilled mini cheesecake and garnish with mini Oreos and optional Oreo crumbs for an attractive finish.

Notes

  • Ensure cream cheese is fully softened at room temperature for easier mixing and a smoother filling.
  • Do not overmix the batter after adding eggs to prevent a dense texture.
  • Chilling is essential for the cheesecakes to firm up properly before serving.
  • Use cupcake liners to prevent sticking and make removal easier.
  • You can substitute mini Oreos toppings with generous Oreo crumbs for a different texture.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Mini Oreo Cheesecake, Oreo Desserts, No-bake Cheesecake, Mini Cheesecakes, Party Dessert, Cream Cheese Dessert

Find it online: https://thefoodrecipe.com/mini-oreo-cheesecake-recipe/