From the Cook
From the Cook
From the Cook
From the Cook
1/5
Mini Oreo Cheesecakes
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Cookie Crust
1
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Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with baking spray. You can use a standard cupcake pan – just line the cupcake pan with paper liners for easy removal.
2
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Add the Oreo Thins to the bowl of a food processor and pulse until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs (170 grams). Add the melted butter and pinch of salt. Pulse the mixture until the Oreos are finely ground and you have a thick dough.
3
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Evenly divide the cookie crust into the mini cheesecake cups, about 2 tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Using a pastry tamper, spoon, or clean fingers, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts smell toasty and chocolatey. Let the crusts cool while you prepare the filling.
Cheesecake Filling
1
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Fill an oven-safe pan with a few inches of water. Set aside.
2
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Add the butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is sandy, about 1 minute. Add the cream cheese and beat until the cream cheese is light and fluffy. Mix in the sour cream and vanilla extract. Then, add the eggs and beat just until the filling is mixed together. Gently fold the chopped Oreos into the filling until they're well-combined.
3
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Using a #60 cookie scoop, evenly divide the filling between the cooled crusts. Use a butter knife to smooth the filling over the crusts.
Bake and Decorate
1
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Place the mini cheesecake pan on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit jiggly.
2
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Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 30-60 minutes in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for about 2-3 hours or until the filling is completely set.
3
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Top each chilled cheesecake with a dollop of whipped cream. Decorate the cheesecakes with a mini Oreo, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Allow cream cheese and sour cream to sit at room temperature for 30 minutes before mixing to ensure a silky, lump-free filling without overmixing.
- Water Bath Prevention 💧Skip the traditional water bath and bake these minis at 325°F for just 12-15 minutes—they're small enough to cook evenly without cracking, saving you setup time.
- Oreo Crust Binding Secret 🍪Press your Oreo crust mixture firmly into the cups using the bottom of a measuring spoon for even distribution and a sturdy base that won't crumble when serving.
- Slight Underbaking for Creaminess 🎯Remove cheesecakes when the centers still jiggle slightly (about 1 inch) as they'll continue setting while cooling, resulting in that impossibly creamy texture described.
- Oreo Thin Placement Timing ⏰Press Oreo thins into the warm filling immediately after baking for better adhesion, or place them on cooled cheesecakes for a cleaner presentation—choose based on your desired look.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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