Mini Oreo Cheesecakes

I can't tell you how many times I've made these mini Oreo cheesecakes over the past month. With crumbly Oreo cookie crust, the creamiest filling, and a dollop of whipped cream, they're a go-to for parties and gatherings! I mean truly, they are the best. You only need 20 minutes of hands-on work to whip them up.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 mini cheesecakes

Calories: 248 kcal per serving

Ingredients

24 - Oreo thins
3 tablespoons - unsalted butter
1 pinch - Kosher salt
2 tablespoons - unsalted butter
⅔ cup - sugar
454 ounces - full-fat cream cheese
152 cup - full-fat sour cream
1 tbsp - vanilla extract
2 - eggs
60 cup - chopped Oreos
whipped cream
mini Oreos

Instructions

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.
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.
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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