If you love Oreos, you’ll fall head over heels for these Mini Oreo Cheesecakes. The perfect combination of rich, creamy cheesecake and crunchy, chocolaty Oreos creates a dessert that’s as satisfying to make as it is to eat. These mini cheesecakes are not only easy to prepare but also make the perfect dessert for parties, gatherings, or a sweet snack to indulge your cravings.
Whether you’re an experienced baker or a beginner in the kitchen, this recipe is perfect for all skill levels. With just a handful of ingredients and simple steps, you’ll be enjoying these bite-sized beauties in no time.
Why You’ll Love These Mini Oreo Cheesecakes:
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Perfectly Portioned: No more slicing into big cakes—just grab a mini cheesecake and enjoy!
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Easy to Make: Requires minimal effort, making them perfect for beginner bakers.
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Oreo Lover’s Dream: A crunchy Oreo crust, a creamy filling, and a whole Oreo inside—what’s not to love?
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Customizable: You can add toppings like whipped cream, chocolate drizzle, or more Oreos.
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Make-Ahead: These can be made the day before, saving you time on the big day.
Ingredients You’ll Need:
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18 Oreo cookies (whole for the crust)
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12 Oreo cookies (crushed for the filling)
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2 packages (8 oz each) cream cheese, softened
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½ cup granulated sugar
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1 tsp vanilla extract
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2 large eggs
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½ cup sour cream
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Pinch of salt
Instructions:
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Preheat the Oven: Begin by preheating your oven to 300°F (150°C). Line a muffin tin with paper cupcake liners.
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Make the Oreo Crust: Place one whole Oreo cookie in the bottom of each liner. This will create a crunchy base for your mini cheesecakes.
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Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, then beat in the vanilla extract. Add the eggs, one at a time, mixing gently after each addition. Stir in the sour cream and salt.
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Add the Crushed Oreos: Gently fold in the crushed Oreo cookies to the cheesecake mixture.
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Fill the Muffin Liners: Spoon the mixture into each muffin liner, filling them almost to the top. You can press an extra whole Oreo into the center for an extra Oreo flavor kick.
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Bake: Bake the mini cheesecakes for 18-22 minutes or until they are set. They should be firm around the edges but slightly soft in the center.
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Cool and Chill: Let the cheesecakes cool completely before refrigerating for at least 2 hours. For best results, refrigerate overnight.
Pro Tips for the Perfect Mini Cheesecakes:
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Room Temperature Ingredients: For a smoother batter, make sure the cream cheese and eggs are at room temperature before mixing.
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Avoid Overmixing: Overmixing can lead to cracks, so mix the batter gently after adding the eggs.
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Chill Properly: Ensure they are fully chilled before serving. They hold their shape better and taste richer after resting in the fridge.
Frequently Asked Questions:
Q: Can I make these mini cheesecakes in advance?
Absolutely! These mini cheesecakes are perfect for prepping the day before. Just cover them with plastic wrap or store them in an airtight container and refrigerate.
Q: How do I store these mini Oreo cheesecakes?
Store your mini cheesecakes in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months.
Q: Can I use a different crust?
Yes! Feel free to substitute the Oreo crust with a graham cracker crust, chocolate chip cookie base, or any other cookie you like.
Conclusion:
These Mini Oreo Cheesecakes are the perfect bite-sized indulgence for Oreo lovers and cheesecake fans alike. Easy to make, fun to serve, and even more fun to eat, they’ll quickly become your go-to dessert for any occasion. Whether you’re hosting a party, having a cozy night in, or just satisfying a sweet craving, these mini cheesecakes are sure to wow everyone who tries them. Don’t wait—give this simple and delicious recipe a try today!