Creamy and delicious Mini Oreo Cheesecakes on an Oreo crust and topped with whipped cream and more Oreos. A must make for Oreos lovers! They are so simple and bake in a muffin pan.
I also have Mini Lemon Cheesecakes if you are more of a fruity dessert person.
You guys, I’m obsessed with these little cheesecakes.
I’m not even a chocolate person but I cannot get enough of these!
I’m already a sucker for cheesecake but when you add any sort of texture, I just love it even more. So the creamy cheesecake with chunks of Oreos is exactly my kind of cheesecake.
Why You’re Going To Love This Recipe
- These look complicated but they are actually really easy! So if you need an impressive dessert but don’t have much time, this is perfect.
- Who doesn’t love cheesecake?! I’ve never shown up to an event with a cheesecake and not had everyone be so excited.
- The combination of the vanilla cheesecake with the chopped Oreos mixed in is so delicious. Plus, you have the crunch of the Oreo crust to add more texture and flavor!
Ingredients
- Oreos – you are going to use Oreos in every part of this recipe! You need Oreo crumbs for the crust, chopped Oreos for the filling, and more crumbs and mini Oreos to garnish the finished cheesecake.
- Unsalted butter – this is getting melted and used for the Oreo crust.
- Cream cheese – the star of the show! Make sure to bring it to room temperature before beginning the recipe.
- Granulated sugar
- Greek yogurt – the yogurt gives the cheesecake a slight tang and makes it have the best texture.
- Vanilla – vanilla bean paste is also delicious if you have it on hand.
- Eggs – make sure they are at room temperature before beginning the recipe.
- Whipped cream – this is for garnish. Totally optional but it makes them look so pretty.
How To Make Mini Oreo Cheesecakes
- Make crust. Combine the Oreo crumbs and melted butter. Mix until combined.
- Bake crust. Evenly distribute the mixture into a 12-cup muffin tin and press firmly into an even layer. Bake at 350F for 5 minutes. Cool completely.
- Make cheesecake. To a large bowl, add cream cheese and sugar
- Beat. Beat until smooth.
- Add. Add the greek yogurt and vanilla. Mix until completely combined.
- Add. Add the eggs and mix just until combined.
- Fold. Fold in the crushed oreos.
- Mix. Mix until everything is completely incorporated.
- Transfer. Evenly distribute the cheesecake filling into the cupcake liners.
- Bake. Bake at 350F for 15-17 minutes, or until the centers are still slightly jiggly and not cracked.
- Cool and chill. Remove from the oven and allow them to cool at room temperature. Move to the fridge and let them chill for at least 2 hours.
- Garnish. Top the cheesecakes with whipped cream, oreo crumbs, and a mini oreo.
Tips and Tricks
- For the best, creamiest cheesecake, make sure you are using full fat cream cheese and Greek yogurt.
- Make sure you don’t overbake the cheesecakes or they’ll be rubbery and not as delicious as they should be. You want to bake until they are just a tiny bit jiggly in the very center.
- If you’re gluten free, use the gluten free Oreos! They will work just the same. I don’t believe they make mini gluten free Oreos so just chop up some big ones top add on top.
How Long Are They Good For?
Oreo cheesecakes are good for 5 – 6 days in the refrigerator. Make sure to store them in an airtight container to keep them as fresh as possible.
If you know you are going to have leftovers to store, I would wait to add the garnish until you are ready to serve them. The whipped cream will melt right off and the Oreos on top will absorb moisture and become soggy.
Can You Freeze Them?
You can freeze mini cheesecakes for up to 3 months. I would wrap each individual mini cheesecake in plastic wrap and then place them in a freezer ziploc bag.
When you are ready to serve them, defrost them overnight in the fridge or for several hours at room temperature.
More Cheesecake Recipes
- Banana Cream Cheesecake
- Lemon Bar Cheesecake
- Pineapple Cheesecake Bars
- No Bake Cheesecake
- Mint Chocolate Cheesecake Bars
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Mini Oreo Cheesecakes
Creamy and delicious Mini Oreo Cheesecakes on an Oreo crust and topped with whipped cream and more Oreos. A must make for Oreos lovers! They are so simple and bake in a muffin pan.
Ingredients
Oreo crust
- 1 ½ cups oreo crumbs (about 15 or 16 Oreos run through a food processor)
- 4 tablespoons unsalted butter, melted
Oreo cheesecake filling
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- ¼ cup greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chopped oreos
Garnish
- Whipped cream
- Oreo crumbs
- Mini oreos
Instructions
- To make the crust, preheat the oven to 350F. Prepare a 12 count cupcake pan with cupcake liners. Set aside.
- In a small mixing bowl, combine the Oreo crumbs and melted butter. Mix until combined. Evenly distribute the mixture into each cupcake liner and press firmly into an even layer. Bake at 350F for 5 minutes. Allow to cool while making the filling.
- To make the cheesecake, beat the cream cheese and sugar until smooth in a large mixing bowl. Add the greek yogurt and vanilla. Mix until completely combined.
- Add the eggs and mix just until combined.
- Fold in the crushed oreos.
- Evenly distribute the cheesecake filling into the cupcake liners. Bake at 350F for 15-17 minutes, or until the centers are still slightly jiggly and not cracked.
- Remove from the oven and allow them to cool at room temperature. Move to the fridge and let them chill for at least 2 hours.
- Top the cheesecakes with whipped cream, oreo crumbs, and a mini oreo.
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