Mini Oreo Cheesecakes

5 from 4 votes

Easy oreo cheesecake filling, with oreo cookie crust - preps quickly and baked in a muffin tin! And made with just 7 simple ingredients!

Prep Time20

Cook Time25

Chilling time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: cheesecakes

Calories: 250kcal

Preheat oven to 350°F (180°C). Line two cupcake tins with cupcake liners.
Add oreo cookies to your food processor and pulse until broken into small pieces.
Add melted butter and pulse to combine.
Use about a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
Bake for 5 minutes, until slightly darker golden brown in color. Remove from the oven amd set aside. Lower the oven temp to 325°F (163°C).

Add softened cream cheese and sugar to the bowl and mix together with an electric mixer on medium speed until smooth and combined. I like to use my stand mixer fitted with a whisk attachment but the hand mixer also works. Scrape the bowl down with a spatula and continue to mix until completely homogenous.
Add sour cream and vanilla extract and beat to combine.
Add the eggs beating to combine. Scrape the bowl down and mix until completely smooth.
With a spatula, or wooden spoon fold in the crushed Oreo cookies.
Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top. I like to use a medium cookie scoop for this.
Bake for 18-20 minutes. Remove from the oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin. Top with whipped cream before serving.

Storage: You can make mini Oreo cheesecakes ahead of time. Once the cheesecakes have cooled completely, refrigerate them in an airtight container for up to 2 days.
Freezing: You can freeze mini Oreo cheesecakes. Once the cheesecakes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze the cheesecakes for up to 3 months. To thaw, let the cheesecakes sit in the refrigerator overnight.