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Mini Oreo Cheesecake

Cheesecake is always a crowd-pleaser. Bite-sized finger foods are way more fun to eat than regular-sized foods. This recipe has both!! Check out the video or keep scrolling for more info ↓

My husband Luke loves cheesecake, and he also loves all things ‘cookies & cream’. I’ve made several types of cheesecakes before, but this one is by far his favourite! In fact, I think it’s his absolute favourite thing I’ve ever made. Oreos and cheesecake are a match made in heaven.

Mini cheesecake is so much better than regular sized cheesecake. They bake in half the time. They look super cute and fun to eat. They have built-in portion control (a huge plus if you have a sweet tooth like me!). One mini cheesecake is only going to set you back about 200 calories, which is not bad at all for how luxurious these little babies are!!

I’m all about recipes with small ingredient lists, and most of them are probably in your kitchen right now. These cheesecakes are also freezer-friendly, so you can double or triple the recipe and save them for a rainy day (if your household doesn’t devour them first). Just store them in an air-tight container, and when you’re ready to eat, let them thaw in the fridge or pop them in the microwave for around 30 seconds. Easy peasy!

Mini Oreo Cheesecake

These mini oreo cheesecake cups are a perfectly portioned and delicious dessert. They are so rich and decadent, and their handheld size makes them a fabulous choice for entertaining!
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 201 kcal

Equipment

  • cupcake tin
  • reusable silicone cupcake liners
  • hand mixer
  • measuring cups
  • mixing bowl
  • oven
  • large ziplock freezer bag

Ingredients
  

crust

  • 10 oreo cookies crumbled
  • 1 tbsp butter melted

cheesecake filling

  • 250 g cream cheese brick, softened
  • 10 oreo cookies filling separated, cookies crumbled
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 pinch salt

INSTRUCTIONS
 

  • Preheat oven to 350ºF.
  • Prepare a muffin tin with 12 cupcake liners (I prefer reusable silicone liners for this recipe).
  • Put 10 oreo cookies (filling included) in a large ziplock bag and use a rolling pin to crush them into fine crumbs.
  • Melt 1 tbsp of butter and mix with the crushed oreos in a mixing bowl.
  • Add a spoonful of the mixture into each cupcake liner. Using the bottom of a small glass, press the mixture down firmly.
  • Bake the crusts for 5 minutes. Once you remove them from the oven, you may want to use the glass once more to make sure the crusts are nice and dense.
  • Meanwhile, remove the filling from the remaining 10 oreo cookies. Set the filling aside. Put the cookies in a large ziplock bag and use a rolling pin to crush them. These crumbs can be coarser chunks than the ones we did earlier.
  • Add the cream cheese, sugar, vanilla extract, egg, salt, oreo filling, and oreo cookie crumbs to a large bowl and combine with a hand mixer until smooth.
  • Spoon the mixture into each cupcake liner. Give the pan a few taps on the counter to help release any air bubbles.
  • Bake for 18-20 minutes. Allow to cool on the counter before transferring to the fridge. Enjoy cold!

Video

If you made this recipe, leave a rating and let me know what you think! I’d love to see your photos. Tag me on Facebook and Instagram @elizabethaveryglitter.

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