Enjoy a classic favorite in bite-sized treats! These mini Oreo Cheesecakes are simple to make yet packed with delicious flavor. These are perfect for dessert at home and make wonderful party desserts too!
Easy Mini Oreo Cookie Cheesecake
These bite-sized dessert treats are simple to make and delicious as can be! Classic cheesecake ingredients with an Oreo cookie crust and cookie crumbs mixed into the batter.
Why We Love this Recipe
- Easy and fun
- Kids will love to help
- Perfect for parties
Recommended Tools:
- Mini cheesecake pan
- Handheld or stand mixer
Ingredients
Crust:
- OREO Cookie crumbs
- Sugar
- Butter
Cheesecake:
- Cream Cheese
- Sugar
- Vanilla
- Eggs
- OREO Cookie crumbs
To Top:
- Mini OREO Cookies
How to Make Mini Oreo Cheesecakes
1. Preheat the oven to 325 degrees.
2. Crush Cookies. You can put them in a ziplock bag and crush them with a rolling pin or meat tenderizer or put them into a food processor.
Make the crust:
3. Stir together 1 cup of cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the mini cheesecake cavities.
Prepare the cheesecake mixture:
4. Beat cream cheese, sugar, and vanilla with a handheld or stand mixer until blended.
5. Add one egg at a time, and mix until blended.
6. Fold in the remaining ½ cup of the cookie crumbs.
7. Grease the cavities of the cheesecake pan.
8. Fill each of the cavities about ¾ of the way with the cheesecake mixture, then gently tap the pan onto the counter to even the mixture out.
9. Bake for 15 minutes.
And Finally…
10. Remove from oven, and gently press a Mini OREO Cookie into the center of each mini cheesecake.
11. Allow to cool completely, then refrigerate for 2 hours.
12. Gently push the removable bottoms of the cheesecake pan cavities to release the mini cheesecakes.
Tips & Tricks
- Make sure your ingredients are at room temperature.
- Grease the cavities of the pan for easier removal and smoother-looking sides.
- Try and make sure you make each cheesecake the same size so that they cook evenly.
Storage:
Cover and refrigerate to store.
I hope you enjoy your mini Oreo Cheesecakes. If so, please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!
Mini Oreo Cheesecake
Ingredients
- 1 ½ cups OREO Cookie crumbs divided (about 24 cookies)
Crust
- 2 tbsp sugar
- 2 tbsp butter melted
Cheesecake
- 2 package (8 oz. each) Cream Cheese softened
- ½ cup sugar
- ¼ tsp Vanilla
- 2 eggs room temperature
Top
- 24 Mini OREO Cookies
Equipment
- Handheld or stand mixer
Instructions
- Preheat the oven to 325 degrees.
- Crush Cookies. You can put them in a ziplock bag and crush them with a rolling pin or meat tenderizer, or put them into a food processor.
Make Crust:
- Stir together 1 cup of cookie crumbs, sugar, and melted butter. Press mixture into the bottom of mini cheesecake cavities.
Prepare the cheesecake mixture:
- Beat cream cheese, sugar and vanilla with handheld or stand mixer until blended.
- Add 1 egg at a time, and mix until blended.
- Fold in the remaining ½ cup of the cookie crumbs.
- Grease the cavities of the cheesecake pan.
- Fill each of the cavities about ¾ of the way with cheesecake mixture, then gently tap the pan onto the counter to even the mixture out.
- Bake for 15 minutes.
Top:
- Remove from oven, and gently press a Mini OREO Cookie into the center of each mini cheesecake
- Allow to cool completely, then refrigerate for 2 hours.
- Gently push the removable bottoms of the cheesecake pan cavities to release the mini cheesecakes.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
