Simple Mini Oreo Cheesecakes Recipe: Fun Bite-Sized Treats

Creamy and decadent mini Oreo cheesecakes promise a delightful dessert experience that will make your taste buds dance.

These bite-sized treats pack an incredible punch of rich, chocolatey goodness with every single bite.

The classic Oreo cookie provides a perfect crunchy base for the smooth, velvety cheesecake filling that melts in your mouth.

Chocolate lovers rejoice as these mini cheesecakes blend the best of two worlds: the iconic Oreo and the classic cheesecake.

Each miniature dessert offers a perfect balance of textures and flavors that will impress anyone at the table.

The recipe is surprisingly simple to create, requiring just a few basic ingredients and minimal baking skills.

With these adorable mini Oreo cheesecakes, you are about to become the star of any dessert table.

Oreo Cheesecake Flavor Options

• Gluten-Free Oreo Cheesecakes: Replace regular Oreos with gluten-free chocolate sandwich cookies, ensuring the entire recipe remains safe for those with gluten sensitivities.
• Vegan Mini Cheesecakes: Swap cream cheese with cashew-based cream cheese, use coconut whipped cream, and select vegan chocolate sandwich cookies to create a plant-based version of this dessert.
• Low-Sugar Mini Cheesecakes: Substitute powdered sugar with monk fruit sweetener or stevia, use sugar-free chocolate cookies, and reduce the ganache portion to minimize overall sugar content while maintaining delicious flavor.
• Keto-Friendly Mini Cheesecakes: Create a crust using almond flour and cocoa powder, replace sugar with erythritol, use full-fat cream cheese, and top with sugar-free chocolate for a low-carb alternative that fits ketogenic dietary requirements.

FAQs

• Are Oreo cookies necessary for this recipe?

Yes, Oreo cookies are essential for both the crust and filling. You’ll use whole Oreo cookies (including the cream center) to create the crust and chopped Oreos to mix into the cheesecake filling.

• Can I make these mini cheesecakes without a stand mixer?

While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand. Just ensure the cream cheese is fully softened and you whip the cream carefully to achieve stiff peaks.

• How do I know the cheesecake filling is properly mixed?

The filling is ready when it’s smooth and creamy with no visible powdered sugar lumps. When you add heavy cream and whip, you should see stiff peaks form in about 20-30 seconds.

• Do I need special equipment to make these mini cheesecakes?

You’ll need mini cheesecake pans with removable bottoms, a food processor for the crust, and a piping bag for neat filling. If you don’t have mini cheesecake pans, a muffin tin with liners can work as an alternative.

Mini Oreo Cheesecake Recipe Highlights

• Impress guests with individual-sized desserts that look professionally made, featuring elegant chocolate ganache topping and cute mini Oreo garnish.
• Skip the oven stress with this chilled recipe that sets perfectly in the refrigerator, delivering rich, creamy texture without complicated baking techniques.
• Easily adapt the recipe by adjusting Oreo quantities, trying different chocolate types, or adding personal decorative touches to suit individual preferences.

Ingredients for Mini Oreo Cheesecakes

• Oreo Cookies: Classic sandwich cookies that form the delicious foundation of the cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs and create a solid, flavorful crust.

• Cream Cheese: Provides the rich, creamy base for the cheesecake with a smooth texture.
• Powdered Sugar: Adds sweetness and helps create a silky smooth filling.
• Heavy Cream: Gives lightness and helps achieve the perfect fluffy texture.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet essence.
• Oreo Cookies: Chopped cookies that add delightful crunch and extra chocolate flavor to the filling.

• Dark Chocolate: Used to create a rich, glossy ganache topping.
• Heavy Cream: Helps create the smooth chocolate ganache.
• Whipped Cream: Provides a light, airy finishing touch to the cheesecakes.
• Mini Oreo Cookies: Serves as a decorative and tasty garnish on top of each cheesecake.

• Cooking Spray: Ensures easy removal of cheesecakes from the pan.

Mini Oreo Cheesecake Directions

Step 1: Crush Oreo Cookies

Toss whole Oreo cookies into a food processor.

Pulse until they transform into fine, sandy crumbs.

Pour melted butter over the crumbs and pulse again to create a cohesive mixture that holds together when pressed.

Step 2: Prepare Baking Pans

Spray two 12-count mini cheesecake pans with cooking spray.

Take a tablespoon of Oreo crust mixture and press firmly into the bottom of each cavity.

Refrigerate the pans to help the crust set while preparing the filling.

Step 3: Create Cheesecake Base

• Cream cheese
• Powdered sugar

Beat until the mixture becomes smooth and creamy.

Add vanilla extract and continue mixing until completely incorporated and no sugar lumps remain.

Step 4: Whip Cream Mixture

Switch to whisk attachment.

Slowly pour heavy cream into the mixture.

Increase mixer speed to high and whip until stiff peaks form (about 20-30 seconds).

Gently fold in chopped Oreo pieces, maintaining the mixture’s light texture.

Step 5: Fill Cheesecake Pans

Transfer the cheesecake mixture to a large piping bag.

Pipe the filling into prepared pan cavities, filling them to the top.

Smooth the surfaces with a small offset spatula.

Refrigerate for 8 hours or overnight to set completely.

Step 6: Remove Cheesecakes

Carefully push each cheesecake out of the pan from the bottom.

Remove the metal bases, preparing them for final touches.

Step 7: Prepare Chocolate Ganache

Combine chopped dark chocolate and heavy cream in a microwave-safe bowl.

Heat in 20-second intervals, stirring between each burst.

Mix until the ganache becomes smooth and glossy.

Spoon over the chilled cheesecakes.

Step 8: Garnish and Serve

Pipe whipped cream on top of each cheesecake.

Place a mini Oreo cookie as a decorative garnish.

Serve chilled and enjoy the delightful treat!

Smart Mini Cheesecake Tips

• Use a food processor to get fine, even Oreo crumbs for a smooth, consistent crust that holds together well.
• Refrigerate the Oreo crust before adding filling to help it set firmly and prevent crumbling when serving.
• Whip heavy cream to stiff peaks quickly (20-30 seconds) to maintain volume and create a light, airy texture in the cheesecake.
• Incorporate chopped Oreos with a gentle folding technique to preserve the mixture's airiness and prevent deflating the whipped cream.
• Melt chocolate in short microwave bursts, stirring between each to ensure smooth, even melting without burning.

Keep Mini Oreo Cheesecakes Fresh

• Seal mini cheesecakes in an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days, maintaining their creamy texture and flavor.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Place in freezer-safe container to protect from freezer burn.
• Transfer frozen cheesecakes to refrigerator overnight for gradual, even defrosting. Remove wrapping before thawing to prevent condensation making the crust soggy.
• Allow refrigerated cheesecakes to sit at room temperature for 15-20 minutes before serving. Avoid microwave reheating, which can compromise the delicate texture and cause uneven warming.

What Pairs with Mini Oreo Cheesecakes

• Pair with Creamy Coffee Delight: Serve these mini Oreo cheesecakes alongside a rich, smooth cappuccino or latte. The coffee's bold, roasted notes perfectly complement the sweet, chocolatey cheesecake, creating a luxurious dessert experience.
• Enhance with Cold Milk Companion: Pour a chilled glass of whole milk to accompany these mini cheesecakes. The cool, smooth milk cuts through the richness of the dessert, providing a refreshing contrast and helping to balance the intense chocolate flavor.
• Match with Red Wine Indulgence: Select a sweet red wine like Port or a dessert Merlot. The wine's fruity undertones and slight acidity beautifully highlight the creamy texture and deep chocolate notes of the Oreo cheesecakes.
• Create Sparkling Dessert Pairing: Enjoy with a glass of chilled champagne or prosecco. The bubbles and light, crisp nature of the sparkling wine cleanse the palate between bites, making each cheesecake taste fresh and decadent.

Mini Oreo Cheesecakes Recipe

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4.5 from 22 reviews

• Total Time: 8 hours 20 minutes
• Yield: 12 1x

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Description

Creamy mini oreo cheesecakes bring delightful layers of indulgence to dessert lovers. Chocolate cookie crusts and smooth cream cheese filling create an irresistible treat you’ll want to savor with friends and family.

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Ingredients

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Main Ingredients:

• 24 ounces (681 grams) cream cheese
• 18 Oreos
• 12 Oreos, roughly chopped or crushed
• 24 mini Oreos

Binding and Sweetening Ingredients:

• 2 cups (230 grams) powdered sugar
• 4 tablespoons (56 grams) butter, melted
• 1 tablespoon vanilla extract

Topping and Garnish Ingredients:

• 1 1/2 cups (360 milliliters) heavy cream
• 1/3 cup (84 grams) dark chocolate, chopped
• 1/3 cup (84 grams) heavy cream
• whipped cream

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Instructions

1. Pulverize whole Oreo cookies in a food processor until they reach a fine, sandy consistency. Drizzle melted butter and pulse until thoroughly combined, creating a cohesive crumbly mixture.
2. Lightly coat mini cheesecake pans with cooking spray. Distribute approximately one tablespoon of Oreo crust mixture into each pan cavity, pressing firmly to create a compact base. Refrigerate the pans to solidify the crust while preparing subsequent components.
3. Using a stand mixer with paddle attachment, blend cream cheese and powdered sugar until achieving a silky, lump-free texture. Incorporate vanilla extract, mixing until the filling becomes uniformly smooth and creamy.
4. Switch to whisk attachment and gradually introduce heavy cream on low speed. Increase mixer speed to high, whipping until stiff peaks form within 20-30 seconds. Gently fold chopped Oreos into the mixture, maintaining its airy consistency.
5. Transfer cheesecake filling to a large piping bag. Carefully pipe mixture into prepared pans, filling to the brim. Smooth tops using an offset spatula for a polished appearance. Refrigerate for 8 hours or overnight to set completely.
6. After chilling, carefully release cheesecakes from pans by pushing upward from the bottom. Remove metal bases, preparing for final embellishments.
7. Create chocolate ganache by combining chopped dark chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each to ensure even melting. Once smooth, drizzle ganache over each cheesecake.
8. Add a decorative swirl of whipped cream atop each cheesecake. Garnish with a miniature Oreo cookie for an elegant finishing touch. Serve chilled and enjoy the decadent treat.

Notes

• Pulse Oreos until they reach a fine, sandy texture to ensure a compact and flavorful base that holds together perfectly.
• Chill the crust before adding filling to help it set and prevent crumbling when removing from the pan.
• Use a whisk attachment for the cream to achieve stiff peaks, which gives the cheesecake its light and airy texture.
• Incorporate chopped Oreos gently to maintain the mixture’s fluffy consistency and prevent deflating the whipped cream.
• These mini cheesecakes can be prepared a day in advance, making them ideal for parties or gatherings.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 364
• Sugar: 25g
• Sodium: 200mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg