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Amazing Mini Oreo Cheesecakes: 18 Cookies!

Mini Oreo Cheesecakes
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Mini Oreo Cheesecake Bites are creamy, chocolatey, and perfectly portioned for any occasion. With an Oreo cookie base and a rich cream cheese filling speckled with crushed Oreos, these bite-sized cheesecakes are the ultimate easy dessert for parties, birthdays, or cozy nights in. Simple to make and irresistibly delicious, they’re a crowd favorite that’s both elegant and effortless.

Ingredients

Scale
  • 18 whole Oreo cookies (12 for the base, 6 crushed for filling)
  • 12 ounces (1.5 blocks) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Pinch of salt
  • Optional toppings: whipped cream, mini Oreos, crushed Oreos

Instructions

  1. Preheat oven to 300°F (150°C). Line a 12-cup muffin tin with cupcake liners. Place one whole Oreo cookie at the bottom of each liner to serve as the crust for your mini Oreo cheesecakes.
  2. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, sour cream, vanilla extract, and salt. Mix well until fully incorporated. Finally, add the egg and mix just until combined—do not overmix the mini Oreo cheesecake batter.
  3. Gently fold in the 6 crushed Oreo cookies using a spatula. You want nice chunks of Oreo throughout the filling for texture and flavor in your mini Oreo cheesecakes.
  4. Spoon the cheesecake mixture over each Oreo base, filling each liner almost to the top to create your mini Oreo cheesecakes.
  5. Bake in the preheated oven for 18–22 minutes or until the centers are slightly jiggly but set around the edges.
  6. Let the mini Oreo cheesecakes cool in the pan for 30 minutes, then transfer them to a cooling rack. Chill in the fridge for at least 2 hours (overnight is even better) before serving your mini Oreo cheesecakes.
  7. Top with whipped cream, crushed Oreos, or mini Oreo cookies for extra flair. Enjoy your delicious mini Oreo cheesecakes!

Notes

  • Use room temperature ingredients for a smooth, lump-free batter for your mini Oreo cheesecakes.
  • Do not overmix after adding the egg to prevent cracks in your mini Oreo cheesecakes.
  • Chill thoroughly for the best texture and flavor of your mini Oreo cheesecakes.
  • Full-fat cream cheese and sour cream yield the richest results for these mini Oreo cheesecakes.
  • These mini Oreo cheesecakes freeze beautifully for up to 2 months.

Nutrition

Find it online: https://bakerslider.com/mini-oreo-cheesecakes-recipe/

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