Mini Oreo Crust Cheesecakes
Introduction
I love these mini cheesecakes for several reasons, and I think you will like them, too!
I like cheesecake, but sometimes it seems like a pain to crush the graham cracker crumbs for the crust. NO Crushing needed for this recipe!!
Another thing that can be a deterrent to cheesecake is…. the calories! But with these cute miniatures– portion control is automatic and easier than slices of cheesecake, in my opinion.
JUMP TO RECIPE
Before
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This recipe came from my Philadelphia Cream Cheese cookbook. I’ve made it many times, and I’m so glad to share it with you, here.
Before you start mixing the cheesecake batter, line a cupcake baking tin with paper cupcake liners. Put an oreo cookie in each liner. See! I told you the crust was easy– you’re already done!
For the filling, beat the softened cream cheese, sugar, and vanilla together.
Add the eggs one at a time, beating after each one just until combined.
I like using a trigger ice cream scoop to put the cream cheese filling into the cupcake paper liners.
Bake until just barely set– I tend to overbake my cheesecakes– but this time I think they were perfect!
Let cool, then eat! I love the flavor of the oreo cookie on the bottom. I like mine plain, as they are pictured. But you could add any variety of topping to it, like caramel or chocolate sauce with whipped cream, or even a fruit topping.
If you don’t eat them all right away, refrigeration before completely cooling the cheesecakes may cause some condensation like you see below. I don’t remember this happening to me before this time, though.
Have you ever made miniature cheesecakes?
AFTER!!
Baking Supplies
These are some of the supplies you will need for baking-- including frosting-- anything from a cake to a cheesecake.
Edible pink glitter
Piping tips, bags, and flower nail.
Angled spatulas in various sizes
Edible White Pearls
Wilton Flower Formers (half pipes)
Cake turntable with angled spatulas
Miniature Oreo Crust Cheesecake Recipe
Mini Oreo Cheesecakes
Ingredients
- Three 8 oz. boxes softened cream cheese
- 3/4 c. sugar
- 1 tsp. vanilla
- 3 eggs
- 24 Oreo cookies
Instructions
- Preheat oven to 350 degrees.
- Beat cream cheese, sugar, and vanilla until well blended.
- Add eggs one at a time, beating on low speed after each egg just until blended.
- Place 1 cookie into each paper lined muffin tin.
- Fill 3/4 full with batter.
- Bake 20 min. or until centers are done.
- Cool and refrigerate 3 hours or overnight.
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Thank you so much for the feature, Marilyn!
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
Hi Liberty, I wanted to let you know I will be featuring your recipe tomorrow evening at Celebrate Your Story. The new link party goes live at 7:00 p.m. CST. Hugs!
Thank you so much, Benita! I will stop by.
Thanks for sharing at the What’s for Dinner Party. Hope your weekend is fantastic!
I like the sound of these, simple and cute. Baked cheese cake is my husbands favourite desert. I’ll have to treat him to these sometime.
And they don’t take long to bake, this way! : )
Liberty,
You can’t go wrong with Oreos and cheesecake. These are awesome. Just wanted to let you know that you will be featured this week at Over The Moon party.
https://eclecticredbarn.blogspot.com/2019/03/over-moon-linky-party_17.html
Have a great day.
Hugs,
Bev
Thank you so much for the feature, Bev!
Liberty, these look amazing! I cannot wait to try to make some! I don’t think anything beats Oreos and cheesecake! Thank you so much for sharing at Celebrate Your Party! Have a great week!
Thank you, Benita, and you’re welcome!
These look adorable and delicious – a great combination! I like when my food is cute.
Me, too, Suchot!
I think I will do these for Easter. A dab of chocolate Cool Whip and a couple of raspberries would be good on top!! I usually do a whole cheese cake but I think these will be a hit.
I’m glad to hear it! I would love to see a picture if you make them!