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Craving cheesecake but don’t want a giant commitment? These mini Oreo cheesecakes are the perfect solution! They’re all the flavor of classic cheesecake in a bite-sized package, making them ideal for parties, potlucks, or just satisfying your sweet tooth.

This recipe is surprisingly simple and requires no fancy equipment, just a muffin tin and a mixing bowl. Plus, it uses readily available ingredients, so you can whip up a batch whenever the cheesecake craving strikes.

Mini Oreo Cheesecakes
Mini Oreo Cheesecakes

Ingredients:

For the Crust:

  • 1 package (14.3 oz) Oreo cookies, crushed (about 1 1/2 cups)
  • 3 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup chopped Oreos (optional)

  • Directions:

    1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
    2. Prepare the crust: In a medium bowl, combine the crushed Oreos and melted butter. Mix well until the crumbs are evenly coated with butter. Press the crumb mixture evenly into the bottoms of the prepared muffin cups.
    3. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
    4. Beat in the egg and vanilla extract until just combined. Do not overmix.
    5. Stir in the sour cream until incorporated. Fold in the chopped Oreos (if using) gently with a rubber spatula.
    6. Divide the cheesecake filling evenly among the prepared muffin cups.
    7. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
    8. Let the cheesecakes cool completely in the muffin tin at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or overnight for best results.

    Nutrition Facts (per serving):

    Calories: 250

  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 120mg
  • Carbohydrates: 28g
  • Sugar: 20g
  • Protein: 3g

  • Please note: This is an approximate nutritional value based on a standard serving size. The actual nutritional content may vary depending on the specific ingredients you use.

    Conclusion:

    These mini Oreo cheesecakes are a delightful way to enjoy all the flavors of classic cheesecake without the commitment of a full-sized cake. They’re easy to make, portable, and perfect for sharing. So next time you’re looking for a quick and delicious dessert, give these mini cheesecakes a try!

    FAQs:

    1. Can I use a different type of cookie for the crust?

    Absolutely! You can substitute crushed graham crackers, Nilla wafers, or your favorite type of cookie for the Oreo cookies in the crust. Just make sure to crush them finely so they form a good base for the cheesecake.

    2. Do I have to use sour cream?

    While sour cream adds a nice tang and creaminess to the cheesecake filling, you can substitute it with plain Greek yogurt if you don’t have any on hand. Just be sure to use full-fat yogurt for the best results.

    3. Can I make these mini cheesecakes ahead of time?

    Yes, you can definitely make these mini cheesecakes ahead of time! They will keep well in the refrigerator for up to 3 days.

    4. How can I decorate these mini cheesecakes?

    There are endless possibilities for decorating your mini cheesecakes! You can drizzle them with melted chocolate, top them with fresh fruit, whipped cream, or a sprinkle of crushed Oreos. Get creative and have fun!

    5. Can I freeze these mini cheesecakes?

    Yes, you can freeze these mini cheesecakes for up to 2 months. Simply let them cool completely, then freeze them in an airtight container. Thaw them in the refrigerator overnight before serving.