Mini Oreo Cheesecakes

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Creamy, dreamy, and delightfully bite-sized—Mini Oreo Cheesecakes are the kind of dessert that makes any gathering unforgettable. These rich and velvety cheesecakes sit on a buttery Oreo crust, crowned with fluffy whipped topping and a signature mini Oreo cookie. Every bite is a beautiful balance of sweet creaminess and the bold, chocolaty crunch of Oreo cookies.

Perfect for parties, holidays, or a little indulgent self-treat, these mini delights are easy to make and even easier to devour. They’re not only fun to look at but also pack a punch of flavor in every compact cup. Whether you’re a cheesecake fan, a cookie lover, or just someone with a sweet tooth, Mini Oreo Cheesecakes are bound to win you over.

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Ingredients for Mini Oreo Cheesecakes

• 16 Oreo cookies (for the crust, plus extras for topping)
• 2 tablespoons unsalted butter, melted
• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour (optional, for thicker texture)
• Whipped cream or whipped topping, for garnish
• Mini Oreos or crushed Oreos, for decorating

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Step 1: Prepare the Oreo Crust

Start by preheating your oven to 325°F (163°C) and lining a standard muffin tin with 12 cupcake liners. Place 12 whole Oreo cookies into a food processor and pulse until finely crushed. Combine the crumbs with melted butter and mix until the texture resembles wet sand. Spoon about 1 to 1½ tablespoons of the mixture into each liner and press it down firmly to create an even crust. Bake for 5 minutes, then let cool while preparing the filling.

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Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sugar and vanilla extract, then beat again until well incorporated. One at a time, add the eggs, mixing just until combined. Then gently fold in the sour cream and flour (if using). Don’t overmix—this keeps the texture rich and velvety.

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Step 3: Fill and Bake

Spoon the cheesecake batter evenly over the cooled crusts in the muffin liners, filling each about ¾ full. Tap the pan gently on the counter to release any air bubbles. Bake for 16–20 minutes or until the centers are set and slightly jiggly. Avoid overbaking—they’ll continue to set as they cool. Let the cheesecakes rest at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

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Step 4: Decorate and Serve

Once chilled, pipe or spoon whipped cream on top of each mini cheesecake. Finish with a sprinkle of crushed Oreos and crown each with a Mini Oreo cookie for that perfect finishing touch. Serve cold and enjoy the explosion of flavor and texture in every bite!

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Storage Instructions

To keep your Mini Oreo Cheesecakes fresh and flavorful, store them in an airtight container in the refrigerator. They’ll stay delicious for up to 5 days. If you’re prepping in advance for an event, you can freeze them (without the whipped topping) for up to 2 months. When ready to serve, simply thaw them in the fridge overnight and add fresh toppings before serving. Avoid freezing them with the whipped cream, as it may separate or deflate.

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Estimated Nutrition

Per mini cheesecake (with whipped topping):

• Calories: 210
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 130mg
• Carbohydrates: 16g
• Sugars: 12g
• Protein: 3g

Note: Nutrition values are approximate and can vary based on the exact ingredients and portion sizes used.

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Frequently Asked Questions

What kind of Oreos work best?

Classic Oreos are ideal, but you can use flavored or double-stuffed varieties if you like a twist on the classic.

Can I make these without a food processor?

Yes! Just place the Oreos in a sealed plastic bag and crush them with a rolling pin.

Do I have to use cupcake liners?

Liners make it easier to remove and serve the cheesecakes, but you can also use a non-stick muffin pan. Just be sure to grease it well.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a good substitute and adds a slight tang while keeping the creamy texture.

Why did my cheesecakes crack?

Overmixing the batter or overbaking can cause cracks. Make sure to mix only until just combined and avoid high oven temperatures.

Can I make these gluten-free?

Definitely! Use gluten-free Oreos or similar sandwich cookies, and ensure any flour used is gluten-free.

How long should I chill them before serving?

At least 2 hours, but overnight chilling gives the best texture and flavor.

Can I double the recipe?

Absolutely. Just double all the ingredients and use two muffin pans. Adjust baking time slightly if needed, depending on oven performance.

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