Name: Mini Oreo Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 24 Oreo thins; 3 tablespoons unsalted butter; 1 pinch Kosher salt; 2 tablespoons unsalted butter; 0.65 cup sugar; 16 ounces full-fat cream cheese; 0.65 cup full-fat sour cream; 1 tbsp vanilla extract; 2 eggs; 0.5 cup chopped Oreos; whipped cream; mini Oreos

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Mini Oreo Cheesecakes

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Ingredients

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Instructions

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Cookie Crust

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.

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.

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

Fill an oven-safe pan with a few inches of water. Set aside.

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.

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

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.

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.

Top each chilled cheesecake with a dollop of whipped cream. Decorate the cheesecakes with a mini Oreo, if desired. Enjoy!

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Tips & Tricks (5)

Room Temperature is Essential 🌡️
Allow cream cheese, eggs, and sour cream to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling with no overmixing required.
Crush Oreos by Hand for Texture 🍪
Pulse Oreos in a food processor until they resemble wet sand rather than fine powder—this creates a crumbly crust that stays intact instead of becoming dense and soggy.
Water Bath Prevention 💧
Skip the traditional water bath and instead bake these mini cheesecakes at 325°F for just 12-15 minutes until the edges are set but centers still jiggle slightly—this prevents cracks and drying out.
Fold in Whipped Cream Last 🎂
Whip your cream and gently fold it into the cheesecake batter just before filling the cups to keep the filling light and airy rather than dense and heavy.
Chill Immediately After Baking ❄️
Transfer baked cheesecakes to the refrigerator within 5 minutes of removing from the oven to shock them and set the creamy texture—overnight chilling ensures perfect flavor development.