An Oreo cookie lovers' dream, these mini Oreo cheesecakes feature rich and creamy cheesecake filled with Oreo cookie pieces atop a whole Oreo "crust". Topped with whipped cream and even more chopped Oreos, these cheesecake bites over the top in the best way possible!
Cookies and cream lovers, prepare to fall head over heels in love with these mini Oreo cheesecakes!
We already know that mini cheesecake bites are the best: they're easy to bake in a muffin pan (no water bath necessary) and they're great for parties. This Oreo version puts our favorite nostalgic cookie front and center in a delightful cookies and cream treat.
Jump to:
Why You'll Love This Recipe
These Oreo cheesecake cupcakes are absolutely packed with Oreo cookies! With a whole cookie "crust" and tons of chopped cookie pieces both in the cheesecake and on top, these individually-portioned cheesecake bites are bursting with cookies and cream flavor.
Best of all, these mini Oreo cheesecakes are quick and easy to make, with a simple cheesecake filling that's baked in a muffin pan. They're a perfect, crowd-pleasing dessert for parties and the holiday baking season!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Oreo cookies - Oreos are the star of the show, used whole as the crust of these cheesecakes and chopped in both the batter and the topping. I used classic Oreos, but you could experiment with any flavor you like. I would, however, avoid Double Stuf or Thins for this recipe. A 13 ounce package will give you enough cookies for the recipe.
Cream Cheese - For the best texture, opt for full-fat block cream cheese that's room temperature. A high quality cream cheese will give these cheesecakes the best flavor and texture. I recommend Philadelphia brand.
Sour Cream & Heavy Cream - These two ingredients work to lighten the cream cheese while adding an extra hit of tangy flavor and richness, respectively. The heavy cream is also used to make the whipped cream for topping the cheesecakes.
Vanilla Bean Paste (or Extract) - Vanilla provides essential flavoring for these mini cheesecakes. I love to use vanilla bean paste in cheesecake, but pure vanilla extract works perfectly well, too.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- A standard muffin pan, for baking the cheesecakes.
- 12 muffin liners, for lining the wells of the muffin pan.
- An electric hand mixer, for mixing the cheesecake batter and whipped cream topping.
- A large (3 Tablespoons) or medium (1 ½ Tablespoons) cookie scoop, for scooping the cupcakes batter into the muffin liners. This tool is optional but helpful for evenly and neatly portioning the batter into the pan.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Prep the crust. Place 12 muffin liners into a standard muffin pan. Place one Oreo cookie in the bottom of each liner. Set aside.
Step 2: Make the cheesecake. Roughly chop the Oreo cookies. Set aside.
Step 3: Mix cream cheese, sugar, sour cream, heavy cream, vanilla, and salt, beating well on medium speed until smooth.
Step 4: Add egg and yolk and beat on low speed just until combined.
Step 5: Fold chopped Oreos into the cheesecake batter.
Step 6: Spoon cheesecake onto the crusts so that muffin liners are nearly filled.
Step 7: Bake the cheesecakes for 15 minutes at 325°F or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.
Cooling & Chilling: Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 10 minutes. Then crack the oven door open and let the cheesecakes sit for another 10 minutes. Next transfer the pan to a wire rack and allow the cheesecakes to cool completely (about 1 hour). Finally, transfer the pan to the fridge and chill the cheesecakes for at least 2 hours and up to overnight.
Step 8: Decorate the cheesecakes. Once the cheesecakes have chilled and set, make the whipped cream. Add heavy whipping cream and confectioners sugar to a large bowl and beat the mixture on medium-high speed until the desired texture is reached (I recommend medium to stiff peaks).
Step 9: Spoon 1 Tablespoon of whipped cream onto each cheesecake, using the back of the spoon to spread it towards the edges of the cheesecake. Sprinkle chopped Oreos over the whipped cream.
Allison's Top Tips
For perfectly smooth and lump-free cheesecake, let all of the dairy ingredients (cream cheese, sour cream, and heavy cream) and eggs come to room temperature before you begin baking. If you need to warm up your cream cheese quickly, cut it into smaller cubes and let it sit on the counter until it comes to room temperature.
The secrets to keeping your cheesecakes from cracking and sinking lie in how the batter is mixed and how the cheesecakes cool. Be sure to mix on low speed after the eggs are added to the batter to avoid adding too much air to the eggs, which could cause the cheesecakes to sink after baking. Also be sure to let the cheesecakes cool gradually to avoid cracking (the recipe explains how to gradually cool the cheesecakes).
If your cheesecakes do end up cracking and sinking, don't panic. The toppings will to cover it up anyway!
Storage Instructions
Cheesecakes can be stored in the fridge for up to 3 days, sealed in an airtight container. Let the cheesecakes sit at room temperature for 10 minutes before serving. Because of it's high dairy content, never leave cheesecake at room temperature for more than 2 hours.
Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more easy dessert recipes and helpful baking tips.
Recipe
Mini Oreo Cheesecakes
Special Equipment
- standard muffin pan
- 12 muffin liners
- Large (3 Tablespoons) cookie scoop (optional, for scooping cheesecake batter into pan)
Ingredients
Crust:
- 12 Oreo cookies
Cheesecake:
- 1 cup (75 grams) chopped Oreo cookies
- 12 ounces (340 grams) full-fat block cream cheese, room temperature
- ⅜ cup (74 grams) granulated sugar
- ¼ cup (57 grams) sour cream, room temperature
- 2 Tablespoons (28 grams) heavy whipping cream, room temperature
- 1 Tablespoon (14 grams) vanilla bean paste (or extract)
- ¼ teaspoon (1.5 grams) salt
- 1 large egg plus 1 large egg yolk, room temperature
Topping:
- 6 Oreo cookies, roughly chopped
- ⅓ cup (76 grams) heavy whipping cream, chilled
- 2 teaspoons (5 grams) confectioners' sugar
Instructions
- Preheat oven to 325°F.
Prep the crust.
- Place 12 muffin liners into a standard muffin pan. Place one Oreo cookie in the bottom of each liner. Set aside.
Make the cheesecake.
- Roughly chop the Oreo cookies. Set aside.
- In a large bowl, add cream cheese, sugar, sour cream, heavy cream, vanilla, and salt. Using an electric handheld mixer, beat well on medium speed until smooth.
- Add egg and yolk and beat on low speed just until combined.
- Fold chopped Oreos into the cheesecake batter.
- Spoon cheesecake onto the crusts so that muffin liners are nearly filled. (You'll use about 3 Tablespoons of cheesecake per liner.)
- Bake the cheesecakes for 15 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan. Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 10 minutes. Then crack the oven door open and let the cheesecakes sit for another 10 minutes. Next transfer the pan to a wire rack and allow the cheesecakes to cool completely (about 1 hour). Finally, transfer the completely cooled cheesecakes to an airtight container and chill in the fridge for at least 2 hours and up to overnight.
Decorate the cheesecakes.
- While the cheesecakes are chilling, roughly chop the remaining Oreos for topping the cheesecakes. Set aside.
- Once the cheesecakes have chilled and set, make the whipped cream. Add heavy whipping cream and confectioners sugar to a large bowl and beat the mixture on medium-high speed until the desired texture is reached (I recommend medium to stiff peaks).
- Spoon 1 Tablespoon of whipped cream onto each cheesecake, using the back of the spoon to spread it towards the edges of the cheesecake.
- Sprinkle chopped Oreos over the whipped cream.
- Serve immediately or refrigerate. If refrigerating before serving, let cheesecakes sit at room temperature for 5 to 10 minutes before serving.
Comments
No Comments