Mini Oreo Cheesecake

Oreo cheesecake is one of my favorite flavors. The rich cookies and cream taste in every creamy bite is incredible! Make these bite-sized cheesecakes for a gathering or as a convenient snack for later. Follow this mini Oreo cheesecake recipe to learn how to make them!

Mini Oreo Cheesecake Ingredients

• 16 Oreos (crust) + 5 Oreos (filling)
• 2.5 tbsp melted butter
• 1 package cream cheese (room temp)
• 1/4 cup sugar1/4 cup sour cream
• 1 egg (room temp)
• 1 tsp vanilla extract

Mini Oreo Cheesecake Instructions

Crush 16 Oreos using a blender or food processor. Mix with melted butter and press into cupcake liners.

Bake at 350°F for 5 minutes. Set aside.

In a bowl, whisk the cream cheese until fluffy.

Add sugar and whisk.

Add sour cream, egg, and vanilla extract until smooth.

Fold in crushed Oreos.

Add the cheesecake mixture over the crusts. Bake at 325°F for 15-20 minutes or until the center is set.

Let the cheesecakes cool for 30 minutes, then refrigerate for at least 2 hours.

Top with whipped cream and extra Oreos. Enjoy!

How to Store Cheesecake?

You can store them in an airtight container for up to 5 days. To freeze, wrap each mini cheesecake in plastic wrap, then place them in a Ziploc bag. They can be frozen for up to 2 months. Just thaw in the fridge when you’re ready to enjoy!

Cheesecake tips

• Make sure the cream cheese and egg are at room temperature to prevent a lumpy batter.
• Do not overmix, as this can cause cracks in the cheesecake.
• Use cupcake liners to easily remove the cheesecakes from the baking tin.
• Let the cheesecakes cool before storing them in the fridge, as a sudden temperature change can cause cracks.

If you enjoyed this Oreo mini cheesecake recipe, you might also like the no egg Thai tea tiramisu recipe.