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Three mini cheesecakes with whipped cream topping and Oreo crumbs sprinked on top. Cheesecakes on white plate with cup of milk in background and a small bowl of crushed Oreo cookies.
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Mini Oreo Cheesecakes

These bite size mini Oreo cheesecakes are super easy to make and packed with flavor! They're baked in a muffin pan with a whole oreo for each individual crust.
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings 16
Calories 244kcal
Author Anne Clark

Equipment

  • 1-2 standard size muffin pan(s) since this recipe makes 16 mini cheesecakes, you'll need 2 muffin pans or 1 muffin pan plus 4 small ramekins.
  • measuring cup(s)
  • measuring spoons
  • Electric mixer
  • spatula

Ingredients

CRUST

  • 16 Oreo cookies (whole)

FILLING

  • 16 ounces cream cheese (full fat), softened
  • cup granulated sugar
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • quick dash of salt
  • 10 Oreo cookies (finely chopped but not crushed) see recipe note

TOPPING

  • Real Dairy Whipped Topping (canned) I use Reddi-Wip
  • 2-4 Oreo Cookies, finely crushed A rolling pin works well for this step

Instructions

  • Preheat the oven to 350F. Add a paper liner to each muffin cup and spray them with non-stick spray. Add 1 whole Oreo to the bottom of each muffin cup.
  • In a large mixing bowl, add the cream cheese, sugar, eggs, vanilla extract, and salt. Blend with an electric mixer on medium speed until smooth (about 5 minutes).
  • Fold in the 10 chopped Oreos with a spatula.
  • Spoon the batter into the muffin cups until 99% full. See Recipe Note Below. Bake for 12-14 minutes. The center of the cheesecakes should be a little jiggly and the edges a little browned. They will firm up after they've cooled off.
  • Refrigerate the mini cheesecakes for at least 2 hours before eating them (they're mighty fine when they're ice cold!). Just before serving, top each mini cheesecake with a high pile of real dairy whipped topping and then sprinkle with a little Oreo cookie crumbs. See Important Note Below regarding the Topping!

Notes

For the filling:  I like to chop the Oreos much like you would an onion.  I like the small bits of Oreos mixed within the cheesecake!
For the topping:  The whipped topping must be eaten pretty quickly because it won't hold its shape (it's mostly air!).  Save the whipped cream topping as the very last thing you do before serving.  Don't forget to sprinkle some Oreo crumbs on top.  Have fun!
Store the mini cheesecakes in the refrigerator, covered, for up to 3 days.

Nutrition

Serving: 1oz | Calories: 244kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14.7g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 209mg | Fiber: 1g | Sugar: 18g