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Mini Oreo Cheesecakes

Rich, creamy, and easy to make, these Mini Oreo Cheesecakes are perfect for any gathering, offering individual bites with a buttery Oreo crust and smooth filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Oreo crust
  • 1.5 cups Oreo crumbs (about 16 whole Oreos)
  • 4 tablespoons unsalted butter, melted
For the cheesecake filling
  • 16 ounces full-fat cream cheese, room temperature Make sure it's at room temperature for a smooth batter.
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature Should be at room temperature for blending.
  • ¼ cup Oreo crumbs
  • 4-5 whole Oreos, roughly chopped (cream included)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a small bowl, mix Oreo crumbs with melted butter until moistened. Spoon 1-2 tablespoons into each liner and press down to form the crust.
  3. Pre-bake the crusts for 5 minutes, then let them cool slightly.
  4. In a large bowl, beat cream cheese for 2-3 minutes until smooth.
  5. Add sugar and vanilla, mixing until fully incorporated. Then add eggs one at a time, mixing on low speed.
  6. Gently fold in Oreo crumbs and chopped Oreos.
  7. Spoon filling into each pre-baked crust until nearly full. Bake for 15-17 minutes until the centers jiggle slightly.
  8. Allow cheesecakes to cool at room temperature for 30-45 minutes, then refrigerate for at least 2 hours before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For best results, chill for the full two hours before serving.