Mini Oreo Cheesecakes

Course: Dessert

Cuisine: American

Keyword: mini cheecakes recipe, mini oreo cheesecakes, miniature oreo cheesecakes

Prep Time: 15

Cook Time: 25

Total Time: 2 40

Servings: mini cheesecakes

Calories: 180kcal

Mini Oreo Cheesecakes combine cookies and cream and everything nice. It's a fast, easy, and hassle-free cheesecake recipe perfect for the holidays, and Oreo lovers! Make-ahead and freezer-friendly.

Print Recipe

Ingredients

For the Crust

12 whole Oreo cookies leave the filling in
1 ½ tablespoons unsalted butter melted

For the Filling

12 oz cream cheese (1.5 blocks) softened
⅓ cup Greek yogurt or Skyr
⅓ cup granulated sugar
1 large egg room temperature
1 large egg white room temperature
1 tsp vanilla extract
½ cup crushed Oreo cookies leave filling in

Toppings (optional)

whipped cream
mini Oreos

Instructions

Preheat oven to 325ºF and line muffin tin with muffin liners; set aside.
Make the crust: Using a small food processor, process cookies into crumbs – you should get about 1 cup. Transfer to bowl and combine with melted butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into 12-cup muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
Make the filling: In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add egg and egg white, mixing until just combined – be careful not to overmix. Lastly, fold in crushed oreo cookies. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
Bake the mini cheesecakes about 15-20 minutes, until the edges have set and middle only slightly jiggles. If the cheesecakes have cracked they're definitely done. Watch closely after 14 minutes.
Cool: Allow cheesecakes to cool in pan for 30 minutes before transferring to fridge to chill for 2-3 hours.

Notes

STORAGE - store in an airtight container or tightly wrapped with plastic wrap in the fridge for 4 days.

FREEZE - flash freeze mini cheesecakes on a baking sheet, then transfer them to a Ziplock bag . Freeze for 2 months. Thaw slightly before enjoying.

Total time includes 2 hours of chill time.

Nutrition