Description
Mini Oreo Cheesecakes are a decadent, individual-sized dessert that combines the rich, creamy texture of cheesecake with the classic taste of Oreo cookies. With a crisp Oreo cookie crust and a smooth cheesecake filling, these mini treats are perfect for any occasion—whether it’s a special celebration, a dinner party, or just an indulgent treat for yourself. Their small size makes them ideal for portion control, while the Oreo base adds a delightful crunch that pairs beautifully with the smooth, tangy filling. These mini cheesecakes are sure to be a crowd-pleaser!
Ingredients
Scale
For the Oreo Crust:
- 20 Oreo cookies (plus extra for topping)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8–10 Oreo cookies, crushed (for mixing into the filling)
Ingredient Highlights
- Oreo Cookies: The Oreo cookies provide the perfect balance of chocolatey crunch for the crust, and crushed Oreos in the filling give an extra burst of flavor.
- Cream Cheese: Cream cheese is the base of the cheesecake filling, giving it that rich and creamy texture that’s essential for any cheesecake.
- Heavy Cream: Heavy cream adds richness to the filling and helps create a smooth texture.
- Powdered Sugar: Powdered sugar dissolves easily into the filling, providing sweetness without grittiness.
- Vanilla Extract: Vanilla extract adds depth and enhances the flavor of the cheesecake.
Instructions
Prepare the Oreo Crust:
- Crush the Oreos: Place the Oreo cookies in a food processor or zip-top bag and crush them into fine crumbs.
- Mix with Butter: In a medium bowl, mix the crushed Oreos with the melted butter until well combined.
- Form the Crust: Spoon about 1-2 tablespoons of the Oreo mixture into the bottom of each muffin tin (lined with paper liners). Press the crumbs down firmly with the back of a spoon to form the crust.
- Chill the Crust: Place the muffin tin in the refrigerator while you prepare the cheesecake filling to set the crust.
Make the Cheesecake Filling:
- Whip the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the Heavy Cream: Gradually add the heavy cream, powdered sugar, and vanilla extract to the cream cheese. Beat until the mixture thickens and becomes light and fluffy (about 3-4 minutes).
- Mix in Crushed Oreos: Gently fold in the crushed Oreos for added texture and flavor.
Assemble the Mini Cheesecakes:
- Fill the Muffin Cups: Spoon the cheesecake filling into each muffin cup over the prepared Oreo crust. Smooth the tops with a spatula.
- Chill: Place the mini cheesecakes in the refrigerator for at least 3-4 hours, or until they are fully set.
Serve and Garnish:
- Garnish (optional): Once set, top each cheesecake with a crushed Oreo or a dollop of whipped cream, if desired.
- Serve: Remove the cheesecakes from the muffin tin and place them on serving plates. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake option)
Nutrition
- Calories: 250-300 kcal
- Fat: 19g
- Carbohydrates: 27g
- Protein: 4g