These Mini Oreo Cheesecakes are the perfect bite-sized indulgence, combining creamy richness with the irresistible crunch of Oreo cookies. With a velvety smooth filling and a decadent cookie crust, each bite is a harmony of textures and flavors that will leave you craving more. Ready in just 1 hour and 30 minutes, they’re surprisingly simple to make yet impressive enough to wow any crowd.
Packed with the nostalgic taste of Oreos, these mini treats are a dreamy blend of sweet and tangy, with a luscious cream cheese base that melts in your mouth. Whether for a party or a cozy night in, they’re a delightful way to satisfy your dessert cravings without spending hours in the kitchen. Every bite is pure joy!
Gather Your Ingredients
- 24 whole Oreo cookies (for the base)
- 18 ounces cream cheese, softened (ensure it’s at room temperature for smoother mixing)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 12 Oreo cookies, crushed (use a ziploc bag and rolling pin for easy crushing)
- 1 cup hot fudge sauce (store-bought or homemade)
- 1 1/2 cups whipped cream (freshly whipped or store-bought)
- 8 ounces mini Oreo cookies, crushed (for garnish)
Step-by-Step Instructions
- Prepare the muffin tins: Place 24 cupcake liners in muffin tins. Set one whole Oreo cookie at the bottom of each liner.
- Mix the cream cheese base: In a medium-sized mixing bowl, beat together the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Incorporate the eggs: Add the eggs one at a time, mixing until just blended. Avoid overmixing to keep the texture light.
- Fold in crushed Oreos: Gently fold in the 12 crushed Oreo cookies until evenly distributed throughout the mixture.
- Fill the liners: Spoon the cheesecake mixture over each Oreo cookie in the liners, filling them about 3/4 full.
- Bake: Bake at 350°F (175°C) for 15-20 minutes. The centers should be almost set but still slightly jiggly. Avoid overbaking to prevent cracking.
- Cool and refrigerate: Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 1 hour or overnight to set.
- Add toppings: Before serving, top each cheesecake with a drizzle of hot fudge sauce, a dollop of whipped cream, and a sprinkle of crushed mini Oreo cookies.
Creative Toppings & Sauce Ideas
While hot fudge and whipped cream are classic choices, you can get creative with your Mini Oreo Cheesecakes! Try drizzling caramel sauce or melted white chocolate for a sweet twist. For a fruity touch, add a spoonful of raspberry or strawberry compote. If you’re feeling adventurous, sprinkle crushed candy bars like Snickers or Reese’s on top for extra crunch and flavor.
Perfect Serving Suggestions
These Mini Oreo Cheesecakes are perfect for parties or as a fun dessert for family gatherings. Serve them on a decorative platter with a dusting of cocoa powder or powdered sugar for an elegant touch. Pair them with a scoop of vanilla ice cream or a glass of cold milk for a delightful treat. They also make great gifts—wrap them individually in clear cellophane bags tied with a ribbon!
Storage & Make-Ahead Tips
Store your Mini Oreo Cheesecakes in an airtight container in the refrigerator for up to 4 days. If you want to prepare them ahead of time, bake and cool them completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw in the fridge overnight before serving. Add toppings just before serving to keep them fresh and crisp.
Recipe Variations to Try
Switch up the flavors by using different Oreo varieties like mint, peanut butter, or golden Oreos. For a lighter version, substitute the cream cheese with reduced-fat cream cheese and use a sugar alternative. You can also experiment with the crust—try using graham crackers or chocolate wafer cookies instead of Oreos for a unique twist.
Time-Saving Hacks
To save time, crush the Oreo cookies in a food processor instead of using a rolling pin. You can also soften the cream cheese quickly by microwaving it in 10-second intervals until it reaches the right consistency. If you’re short on time, skip the toppings or use store-bought whipped cream and pre-made hot fudge sauce for a quicker assembly.
Mini Oreo Cheesecakes Recipe
Ingredients
- 24 Oreo Cookies, whole
- 18 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 12 Oreo Cookies, crushed
- 1 cup hot fudge sauce
- 1 1/2 cups whipped cream
- 8 ounces mini Oreo Cookies, crushed
Instructions
- Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner.
- In a medium sized mixing bowl beat together softened cream cheese, sugar and vanilla until smooth.
- Add the eggs one at a time, mixing until just blended.
- Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin).
- Spoon cheesecake mixture over each cookie in the liners.
- Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set.
- Cool completely, then refrigerate at least one hour (or overnight).
- Top with hot fudge sauce, a dollop of whipped cream, and sprinkle mini crushed Oreo cookies on top.