Mini Oreo Cheesecakes
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Mini Oreo Cheesecakes
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Mini Oreo Cheesecakes combine cookies and cream and everything nice. It's a fast, easy, and hassle-free cheesecake recipe perfect for the holidays, and Oreo lovers! Make-ahead and freezer-friendly.
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Ingredients
For the Crust
- 12 whole Oreo cookies leave the filling in
- 1 ½ tablespoons butter melted, unsalted
For the Filling
- 12 oz cream cheese softened, 1.5 blocks
- ⅓ cup Greek yogurt or Skyr
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 large egg room temperature, white
- 1 tsp vanilla extract
- ½ cup Oreo cookies leave filling in, crushed
Toppings (optional)
- Whipped Cream
- Oreo cookie mini size
Instructions
- Preheat oven to 325ºF and line muffin tin with muffin liners; set aside.
- Make the crust: Using a small food processor, process cookies into crumbs – you should get about 1 cup. Transfer to bowl and combine with melted butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into 12-cup muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
- Make the filling: In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add egg and egg white, mixing until just combined – be careful not to overmix. Lastly, fold in crushed oreo cookies. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
- Bake the mini cheesecakes about 15-20 minutes, until the edges have set and middle only slightly jiggles. If the cheesecakes have cracked they're definitely done. Watch closely after 14 minutes.
- Cool: Allow cheesecakes to cool in pan for 30 minutes before transferring to fridge to chill for 2-3 hours.
Notes
- STORAGE - store in an airtight container or tightly wrapped with plastic wrap in the fridge for 4 days.
- FREEZE - flash freeze mini cheesecakes on a baking sheet, then transfer them to a Ziplock bag . Freeze for 2 months. Thaw slightly before enjoying.
- Total time includes 2 hours of chill time.
Nutrition Information
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Calories
180kcal
(9%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
48mg
(16%)
Sodium
132mg
(6%)
Potassium
74mg
(2%)
Fiber
0.2g
(1%)
Sugar
10g
(20%)
Vitamin A
447IU
(9%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 132mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 447IU | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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