I love making my New York Style Oreo Cheesecake, but when I want a dessert that’s easy to share and simple to serve, I turn that recipe into these cupcake-sized mini Oreo cheesecakes instead! Everyone loves the sweet and creamy flavor of Oreos packed into this creamy cheesecake filling, and the thick Oreo cookie crust is just the best! We have lots of easy Oreo desserts for you to try! Be sure to check out my Oreo Tiramisu, No Bake Oreo Pie, Chocolate Covered Oreos, and Oreo Icebox Cake.
Why You’ll Love This Recipe
Ingredients In Mini Oreo Cheesecakes
Here’s what you need to make these adorable single-serving cheesecake desserts:
Oreos: There are Oreos all over this dessert! Grind some up finely for the crust, chop some to mix into the cheesecake filling, and set aside some mini Oreos for the topping. Butter: Melted butter is the other ingredient in the Oreo cookie crust. I like to melt butter in the microwave for about 20 seconds, and then 10 second intervals if needed. Cream Cheese and Sour Cream: A combination of both gives these mini cheesecake bites the creamiest texture. Be sure to let the cream cheese soften to room temperature before using it. Eggs: Allow your eggs to come to room temperature before mixing up the cheesecake. This way the mixture will be extra smooth. Sugar: Granulated sugar gives the filling the perfect amount of sweetness, and you’ll need powdered sugar to sweeten the whipped cream topping.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Mini Oreo Cheesecake Cupcakes
Before you get started, preheat the oven to 350°F (180°C) and line a muffin pan with paper liners.
Recipe Tips
I like to use my food processor to turn Oreos into very fine crumbs for the crust. You can also crush the cookies using a large Ziploc bag and a heavy rolling pin or meat mallet instead. Be sure to press down the cookie crust. Use your fingers, or a small flat-bottomed glass or measuring cup to compact the crumbs to make a solid, sturdy layer. Check out my Graham Cracker Crust recipe if you need more tips and tricks for making the best cookie crusts. Use full-fat ingredients to make cheesecake. Avoid low-fat or fat-free cream cheese or sour cream for this recipe, it just doesn’t taste as good! Mini Oreos are adorable on top of these mini cheesecakes, but if you can’t find them, you can use whole or cut in half regular-sized Oreos instead. Decorate just before serving. You don’t necessarily need to do this, but I like to make sure that the whipped cream is fresh and the mini Oreos are still crisp! If you need a shortcut, use pre-made whipped topping (Cool Whip, or similar) instead of making fresh whipped cream.
Storing Tips
These mini Oreo cheesecakes can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them, wrapped individually, for up to 3 months. Just let them thaw in the fridge overnight before serving. I suggest that you wait to add the topping if you’re going to make these ahead of time so that the whipped cream doesn’t deflate and the mini Oreos will be crunchy.
Other Easy-to-Share Desserts You’ll Love
Single-serving desserts are easy to make and a breeze to serve, since there’s no cutting involved! I have some delicious cupcakes that you should try, including my rich Chocolate Cupcakes with chocolate frosting, colorful Rainbow Cupcakes decorated with gummy candy, and festive and patriotic 4th of July tie dye cupcakes. This easy recipe for Mini Oreo Cheesecakes is perfect for any occasion! Make these for your family, or bring them to the next party you’re invited to. They’ll be a huge hit no matter what © Little Sunny Kitchen
