These Mini Oreo Cheesecakes make a perfect dessert for any time of year. They are light, smooth, and creamy and make a beautiful presentation on a cookie plater.
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These Mini Oreo Cheesecakes are made with cream cheese, eggs, vanilla extract, powdered sugar and a hint of lemon. Using a whole Oreo cookie as the crust doesn’t only make those mini cheesecakes pretty, but also delicious and easy to prepare.
So, if you’re looking for a quick and easy dessert, then these MINI OREO CHEESECAKE cups are exactly what you need!
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MINI OREO CHEESECAKES INGREDIENTS
You only need a few ingredients to make this recipe. Here is a list so you have everything prepared; make sure to scroll to the bottom of the recipe to get the measurements.
- Oreo cookies – I used the classic Oreo cookies.
- Cream cheese – Look for unflavored cream cheese. This will balance the sweetness of the Oreos really well. Make sure to use full fat cream cheese and your ingredients are at room temperature.
- Eggs – Eggs will hold your mini cheesecakes together and give it some lift.
- Vanilla extract – A little vanilla will help to round out the mini cheesecakes flavor.
- Lemon juice – Just a little bit of lemon juice is added.
- Powdered sugar – Add a little sweetness to cut the tanginess of cream cheese. You can adjust the amount of sugar a little if you like, since the Oreos are also sweet.
- Potato flour – Finally, you need potato flour or cornstarch to thicken the filling up and help achieve the perfect cheesecake consistency.
- Oreo cookies – Chop these using the food processor to make it easier.
HOW TO MAKE MINI OREO CHEESECAKES
Here are the basic instructions to make the Mini Oreo Cheesecakes. Check out the recipe card at the bottom of this page for full instructions.
PREP: Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with paper liners. Place 1 Oreo in each of the liners.
MAKE THE CHEESECAKE FILLING: With a stand or hand mixer beat the cream cheese until smooth about 2-3 minutes. Scrape the bowl and add the powder sugar, vanilla extract, lemon juice and continue mixing until well combined. Beat in the eggs, one at a time. Gently fold in the potato flour, and mix with a spatula.
COOK AND COOL: Spoon the cream cheese mixture into each muffin liner, dividing mixture evenly among cups. Top the cheesecakes with additional Oreo crumbs. Bake for 20-25 minutes or until the middle is set. Do not over bake. Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes. Remove from the oven, set the pan on a wire rack, and let it cool completely. Refrigerate for 2 hours before serving.
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KITCHEN TOOLS NEEDED
You only need a few kitchen utensils, so clean up will be easy! Here is a list:
- Mixing bowl
- Electric Handheld Mixer
- Cupcake Tin
- Cupcake Liners
- Measuring Cups
EXPERT RECIPE TIPS
Mix the filling just combined. Do not over beat your filling, or else the cheesecake will be tough and not silky smooth.
Use room temperature ingredients. It’s best practice to bake with room-temperature ingredients. This ensures that your cheesecake filling is perfectly smooth and has the right texture.
Anytime I make cheesecakes, I like to add a pan of water to the rack underneath. this keeps the environment moist and prevents cracking.
HOW TO STORE MINI OREO CHEESECAKES
How to refrigerate mini cheesecakes?
- Let the mini cheesecakes cool to room temperature in the oven, and then store them in the fridge in an airtight container. They should last about 3-4 days in the fridge.
Can I store mini cheesecakes at room temperature?
- Since this recipe includes fresh cream cheese, the cheesecakes needs to be store in the fridge to avoid growing harmful bacteria.
LOOKING FOR MORE DESSERT RECIPES?
- Chocolate Crinkle Cookies
- Raspberry Coconut Linzer Cookies
- Kolachkes
- Lemon Crinkle Cookies
- Double Chocolate Banana Bread
- Orange Bundt Cake
- Lemon Poppy seed Cake
If you give this Mini Oreo Cheesecakes a try, let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Happy Baking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
Mini Oreo Cheesecakes
Ingredients
- 12 Oreo cookies
- 2 – 8 oz. packages cream cheese softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons powder sugar
- 40 g potato flour
- 1 tablespoon fresh lemon juice
- 4 Oreo cookies crumbs (use a knife to get both large and small cookie chunks)
Instructions
- Preheat oven to 350° F. Line a 12 cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Set a side.
- With a stand or hand mixer beat the cream cheese until smooth about 2-3 minutes. Scrape the bowl and add the powder sugar, vanilla extract, lemon juice and continue mixing until well combined. Beat in the eggs, one at a time. Gently fold in the potato flour, and mix with a spatula.
- Spoon the cream cheese mixture into each muffin liner, dividing mixture evenly among cups. Top the cheesecakes with additional oreo crumbs.
- Bake for 20-25 minutes or until the middle is set. Do not over bake.
- Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes. Remove from the oven, set the pan on a wire rack, and let it cool completely. Refrigerate for 2 hours before serving. Oreo cheesecake cups can be stored in an airtight container for up to 5 days.
Notes
- Recipe makes 12 cheesecakes, depending on the shape of your muffin tin and how full you fill the crusts.
- STORE: Store in an airtight container in the refrigerator for up to 3-4 days.
- Use brick-style cream cheese, not cream cheese from the tub. Ensure your ingredients are at room temperature before you start making the batter. Room temperature ingredients will combine easier and result in a smooth batter.