Mini Oreo Cheesecake

5 from 1 vote

Packed with Oreo goodness, this creamy mini Oreo cheesecake recipe creates decadent bite-size treats that are big on flavor.

Prep Time20

Cook Time20

Cool/Chill Time2 30

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: Mini Oreo Cheesecakes Recipe

Servings:

Calories: 367kcal

Preheat the oven to 325°F.
Line standard muffin tins with cupcake liners and place one Oreo cookie in the bottom of each liner.
In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add sugar and vanilla extract and beat until fully combined.
Beat in the sour cream.
Add in 1 egg at a time and stir by hand until combined.
Fold in chopped Oreos.
Scoop the cheesecake mixture over the Oreo-lined cupcake liners in the muffin tin. Fill each tin almost to the top.
Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
Allow cheesecakes to cool to room temperature (about 30 minutes), and then place in the refrigerator to chill for 1 to 2 hours.
To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.
Pipe whipped cream onto the tops of the chilled cheesecakes. Garnish with mini Oreos and chopped Oreo crumbs.

I like to add a pan with water to the oven while baking. The pan can go on the rack under the cheesecakes. This makes the oven environment moister and prevents cracking. It also helps to create creamier, smooth cheesecakes.
You can transfer your Oreo cheesecake mixture into a Ziploc bag. Snip a ¾ to 1-inch piece off one corner and pipe the cheesecake filling into each cup. This makes less of a mess when filling the cheesecake cups.
Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.
Make sure you use room-temperature cream cheese, so you don’t end up with lumps in your cheesecake filling.
Parchment or foil-lined cupcake liners are the easiest to peel from the cheesecake filling.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecakes at the lower end of the recommended baking time.