Oreo cookies and cheesecake are a match made in heaven, but making a whole Oreo cheesecake to satisfy your craving for that creamy, chocolatey goodness can be a bit of a hassle. The solution? Mini Oreo cheesecakes! These bite-sized treats are great for parties, potlucks, and any occasion where you're hosting a crowd, but they're also perfect as a snack or dessert when you're in the mood to indulge your sweet tooth.
You don't need any special equipment or a water bath to make these mini Oreo cheesecakes. All you need is a muffin tin and muffin liners, and you're good to go!
You only need seven ingredients to make homemade mini Oreo cheesecake bites, and most of them you probably already have on hand. To make the crust, you'll need Oreo cookies and melted butter. The butter will hold the crushed Oreo crumbs together. For the cheesecake, all you need is cream cheese, sugar, vanilla, eggs, and of course, Oreos. That's it! You'll use the whole Oreo cookie to make both the crust and to flavor the cheesecake – that's why these mini Oreo cheesecake bites taste so good.
To make homemade mini Oreo cheesecake bites, start by preparing the crust. Mix the Oreo crumbs with the melted butter until the mixture takes on a coarse, sand-like texture. Press this into the lined muffin tins and bake them for 5 minutes at 350F.
For the cheesecake, grab your handheld mixer and beat the cream cheese for a few minutes until it becomes smooth. Add the vanilla and sugar, then beat in the eggs one at a time – don't overdo it otherwise your cheesecakes might sink! Next, fold in the Oreo crumbs.
Spoon the filling onto the crusts and sprinkle the tops with extra cookie crumbs. Pop the tray into the oven for 15 to 17 minutes, then take them out and let the cheesecakes cool to room temperature. Once they've cooled, put them in the fridge to set for at least 2 hours before you plan on serving them.
Use room temperature ingredients to make your Oreo cheesecakes. The ingredients will blend more easily.
Adding the eggs one at a time will help prevent your mini cheesecakes from cracking.
To prevent your cheesecakes from sinking, don't overbeat the eggs. This causes air bubbles in the mixture which will make the cheesecakes sink as they cool down.
You can make Oreo cheesecake bites up to 2 days in advance.
Jazz up your mini Oreo cheesecakes by serving them with a dollop of whipped cream or scoop of ice cream.
To make gluten-free Oreo cheesecake bites, use gluten-free Oreos.
To make no-bake Oreo cheesecake bites, swap the eggs out for ½ cup of cold whipped cream. Instead of baking the crust, place them in the fridge or freezer to set.
A muffin tin is the best option to make these single-serve cheesecakes. You don't need any special equipment like a mini cheesecake pan.
Place the cheesecakes into an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze mini Oreo cheesecakes for up to 4 months. Be sure to wrap them individually in foil or wax paper, then place them in a freezer-safe bag. To thaw them, place them in the fridge overnight.
Preheat your oven to 350F. Line a muffin tin with muffin liners.
Mix the Oreo crumbs and melted butter until the texture becomes like sand.
Spoon 1 to 2 tablespoons of the mixture into each muffin liner.
Press them down. Bake for 5 minutes, then remove from the oven and let the crust cool.
For the cheesecake. Using an electric mixer, beat cream cheese for 2 to 3 minutes. Beat in vanilla and sugar. Beat in one egg at a time.
Fold in the Oreo crumbs and chunks.
Spoon 2 generous tablespoons of the cream cheese mixture into each muffin liner. Garnish with more Oreo crumbs.
Bake for 15 to 17 minutes. Remove from oven and let cool to room temperature.
Place in the fridge for at least 2 hours to set before serving.
Be sure to chill the cheesecakes before serving.