Oreo Mini Cheesecakes
User Reviews
4.6
Oreo Mini Cheesecakes
Description
The recipe begins with placing whole Oreo cookies as crusts in cupcake liners, serving as a crunchy foundation. The cream cheese filling is mixed smooth with sugar, vanilla extract, and eggs, followed by folding in crushed Oreo pieces for texture. The batter is spooned generously over the cookies in the muffin tin.
Baked at 350°F just until the centers remain slightly jiggly ensures a soft, creamy cheesecake texture without overcooking. After cooling to room temperature, the cheesecakes chill in the refrigerator to set fully, which enhances firmness and flavor melding. The topping of whipped cream and an Oreo cookie garnish adds a finishing touch with additional sweetness and crunch.
The portion size and individual baking method make these personal treats easy to serve and share. They are suitable for occasions where small, handheld desserts are preferred, and the balance of cream cheese softness with cookie crunch is their defining character.
Ingredients
- 12 Oreo cookies
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg
- ¼ cup oreo cookie crumbs
- Oreo cookies for garnish
- Whipped Cream for garnish, or Cool Whip
Instructions
- Preheat the oven to 350 degrees F. Place 12 cupcake liners in a muffin tin, and then place one Oreo cookie in the bottom of each cup. Set aside.
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth, about 2-3 minutes. Mix in the sugar and vanilla extract until smooth. Mix in the eggs, one at a time. Add the Oreo crumbs and larger Oreo pieces to the bowl and mix in with a rubber spatula.
- Place a heaping 2 tablespoons of cheesecake batter into each muffin tin cup. (see note)
- Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. (Do not overbake.)
- Remove from the oven. Let the cheesecakes rest in the pan for about 10 minutes. Then transfer them to a wire rack to cool to room temperature, about 1 hour.
- Once cooled, place the cheesecakes in the fridge for at least 2 hours to chill. Top with whipped cream or Cool Whip and an oreo cookie for garnish.
Notes
- If not adding whipped cream or Cool Whip as a topping, sprinkle extra Oreo crumbs and small cookie pieces on top before baking for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1mini cheesecake | |
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 165mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 293IU | 6% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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