Description

Mini Oreo Cheesecakes are rich, creamy individual cheesecakes with a crunchy Oreo crust and smooth filling — perfect for parties, dessert trays, or any time you want a sweet little treat.

Ingredients

18–20 Oreo cookies (for crust and optional garnish)
3 tbsp butter, melted
8 oz cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 large egg
2 tbsp sour cream or heavy cream (optional, for extra creaminess)
Optional toppings: crushed Oreos, whipped cream, chocolate drizzle

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Instructions

Preheat oven to 325°F (165°C) and line a mini muffin tin with paper liners (about 12–18 cavities).
Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
Mix crushed Oreos with melted butter until combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form a crust. Set aside.
In a mixing bowl, beat softened cream cheese until smooth.
Add sugar and vanilla extract, and mix until creamy and well combined.
Add the egg and mix until fully incorporated. Stir in sour cream or heavy cream if using.
Spoon the cheesecake filling evenly over the crusts in each muffin liner.
Bake for 12–18 minutes, or until centers are set but slightly jiggly. Do not overbake.
Let cheesecakes cool in the pan, then refrigerate for at least 2 hours before serving.
Top with whipped cream, crushed Oreos, or a drizzle of chocolate if desired before serving.

Notes

Do not overmix the batter to avoid cracking.These mini cheesecakes are best chilled overnight.Use gluten-free cookies and dairy-free alternatives if needed.Mix-ins like mini chocolate chips or Oreo chunks can be added to the batter.Store plain cheesecakes in the freezer for up to 2 months and thaw before serving.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 160
Sugar: 9g
Sodium: 110mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg