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If you are a cheesecake lover, you NEED these mini cheesecakes in your life, and we aren’t joking. We take our desserts very seriously.
Oreo lovers unite, with just a few simple ingredients your mouth is just minutes away from Oreo Mini Cheesecakes! These little cheesecakes are perfect for a baby shower, holiday party or anytime you’re in the mood for some cheesecake!
Looking for more Oreo goodness? Try our favorite desserts:
Ingredients needed to make Mini Oreo Cheesecakes:
- Oreo Cookies, whole
- Cream Cheese
- Sugar
- Vanilla Extract
- Large Eggs
- Oreo Cookies, crushed
- Hot Fudge Sauce
- Whipped Cream
- Mini Oreos, crushed
How to make Mini Oreo Cheesecakes:
- Place 24 cupcake liners in muffin pan. Set a whole Oreo cookie in the bottom of each of the muffin cups.
- In a medium sized mixing bowl beat together with an electric mixer softened cream cheese, sugar and vanilla until smooth.
- Add the eggs one at a time, mixing until just blended, scrape sides of the bowl.
- Gently fold in 12 crushed Oreo crumbs (I put the cookies in a ziplock bag and crushed them with a rolling pin or you can use a food processor if you want fine crumbs).
- Spoon cream cheese mixture (cheesecake batter) over each cookie in the liners.
- Bake cheesecakes at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set.
- Cool completely, cover with plastic wrap, then refrigerate at least one hour (or overnight).
- Top with hot fudge sauce, a dollop of whipped cream, and sprinkle mini Oreo cookie crumbs on top.
- Store any leftovers in an airtight container in the fridge.
Helpful Kitchen Items for this Mini Oreo Cheesecake Recipe:
- Food Processor
- Muffin Tin or Cupcake Pan
- Paper Liners or Silicone Liners
- Electric Hand Mixer or Stand Mixer
- Large Bowl
The BEST Cheesecake Recipes:
- Mini Salted Caramel Cheesecakes
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Cheesecake
- Chocolate Chip Brownie Cheesecake
- Instant Pot Mini Cheesecakes
- Peanut Butter Cheesecake
- No Bake Mini Oreo Cheesecake Bites
- Lion House Traditional Cheesecake
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Mini Oreo Cheesecakes Recipe
These Mini Oreo Cheesecakes are the perfect dessert for any occassion! The whole Oreo as the crust, is probably our favorite part!
Serving
Ingredients
- 24 Oreo Cookies, whole
- 18 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 12 Oreo Cookies, crushed
- 1 cup hot fudge sauce
- 1 1/2 cup whipped cream
- 8 ounces mini Oreo Cookies, crushed
Instructions
- Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner.
- In a medium sized mixing bowl beat together softened cream cheese, sugar and vanilla until smooth.
- Add the eggs one at a time, mixing until just blended.
- Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin).
- Spoon cheesecake mixture over each cookie in the liners.
- Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set.
- Cool completely, then refrigerate at least one hour (or overnight).
- Top with hot fudge sauce, a dollop of whipped cream, and sprinkle mini crushed Oreo cookies on top.
Notes
- Use a food processor for fine Oreo Crumbs
Nutrition
Calories: 244 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 6 g · Cholesterol: 47 mg · Sodium: 203 mg · Potassium: 117 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 341 IU · Calcium: 38 mg · Iron: 2 mg
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This looks so delicious, I will have to make these for my family! My kiddies LOVE oreo’s also!
LOL – too funny! I was going through a package of Double Stuff Oreos every other day during my last trimester! I could NOT get enough! (I shouldn’t have been surprised when my little guy came out at 10.5 lbs). Those Oreo Cheesecakes look delicious!!
Those look so fabulous. Gooey and delsih!
I’m drooling. YUM!
Whoa Camille, those look awesome! Definitely chocolatey overload but I wouldn’t want it any other way!
I think I’m going to make these for my husband this weekend since our anniversary is on Tuesday. Him and my daughter will love them.
I’m drooling…but where’s the “Mint” come from?!
Those look amazing!
This is a great little dessert for a crowd. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank for linking up again. See you next week. http://www.oneshetwoshe.com
Taking these to my next get-together. They are perfect!
My attempt resulted in an edible, but a bit eggy consistency. I neglected to first fully blend the sugar and cheese before adding the egg. Also beat them a bit much, instead of “folding”. Could this have been the cause?
I think with whipped cream, chocolate syrup, and a bit more crumbles, these will be presentable, but I’ll try again sometime with a bit more attention to the process!
Sorry about the consistency. Not sure what went wrong, we’ve never had a problem. Maybe following the process! 🙂 Good luck next time.