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Mini Oreo Cheesecakes

Karissa Parrish
These mini Oreo cheesecakes have chopped Oreos mixed into the cheesecake batter, a chocolate cookie crust, and is topped with whipped cream and more cookies! 
5 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes

Equipment

  • 12-count muffin pan
  • Food Processor
  • Electric Stand Mixer
  • Mixing Bowls

Ingredients:
 
 

Oreo Cookie Crust

  • 12 Oreos, fine crumbs (about 1 cup)
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract

Cheesecake Filling

  • 12 ounces block-style cream cheese, room temperature
  • ¼ cup yogurt (plain or vanilla), room temperature
  • cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg, room temperature
  • 5 Oreos, crushed

Instructions:
 

  • Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Oreo Cookie Crust

  • Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter and vanilla extract. Mix together.
  • Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.

Cheesecake Filling

  • In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
  • Add the yogurt and vanilla extract and mix on medium speed until combined. Then add the egg, mixing just until incorporated. Remove the bowl from the stand and fold in the crushed Oreos using a rubber spatula.
  • Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
  • Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
  • Serve the cheesecakes with whipped cream (see note below) or crushed Oreo pieces. Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.

Notes:

Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with paper liners, but if you don’t have any, use non-stick spray to generously grease each cup.
Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the Oreo crust.
Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
Homemade Whipped Cream: An optional topping for your cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 3-4 minutes.

Nutrition

Serving: 1cheesecakeCalories: 142kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 9mgSodium: 257mgPotassium: 107mgFiber: 0.3gSugar: 14gVitamin A: 15IUCalcium: 102mgIron: 2mg
Keyword cheesecake, mini cheesecakes, mini oreo cheesecake, mini oreo cheesecake bites, oreo cheesecake
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