Oreo Mini Cheesecakes Recipe

Indulge in these bite-sized Oreo Mini Cheesecakes! This recipe, originally featured in Kraft's 'What's Cooking' magazine (Fall 2006), delivers a delightful cheesecake experience in a convenient, mini format. Creamy, dreamy cheesecake filling nestled atop a crunchy Oreo base – it's the perfect quick dessert for any occasion. For an even better result, consider substituting a single chocolate wafer for the Oreo base to avoid a completely softened cookie. Get ready for a taste sensation!

Prep Time 15 mins
Cook Time 30 mins
Calories 306 kcal
Protein 10g
Rating 0.0 (1 Reviews)
Oreo Mini Cheesecakes 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oreo Mini Cheesecakes

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How to Make Oreo Mini Cheesecakes

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat together 8 ounces (225g) cream cheese and 1/2 cup (100g) granulated sugar with an electric mixer on medium speed until smooth and creamy.
  3. Add 2 large eggs one at a time, beating on low speed after each addition just until combined. Stir in 1 teaspoon vanilla extract.
  4. Place one Oreo cookie (or a single chocolate wafer) in the bottom of each of 12 paper-lined muffin cups.
  5. Evenly divide the cheesecake batter among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the centers are almost set. The edges will be set, but the center will still be slightly jiggly.
  7. Let the mini cheesecakes cool completely in the muffin tin.
  8. Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecakes to fully set.
  9. Drizzle with melted chocolate and top with a dollop of whipped cream before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

65g

Fat

66g

Carbs

7g

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