Mini Oreo Cheesecakes

5 from 10 votes

These mini Oreo cheesecake have SO much Oreo. There is an Oreo crust and baked cheesecake filled with Oreo crumbs and Oreo pieces. Topped with hot fudge, more Oreo pieces, and Oreo whipped cream.

Prep Time30

Cook Time20

Chilling Time6

Total Time6 50

Servings: cheesecakes

Calories: 185kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

1 ½ cups Oreo crumbs fine crumb
3 tablespoon Unsalted butter melted

Oreo Cheesecake

8 oz Cream cheese room temperature
¼ cup White granulated
⅛ cup Sour cream room temperature
1 tablespoon Heavy cream
1 teaspoon Pure vanilla extract
1 Large egg room temperature
⅛ cup Oreo crumbs about 2 Oreos blended into fine crumbs
¼ cup Oreo pieces about 3 Oreos

Oreo Whipped Cream

1 container Hot fudge melted
½ cup Oreo pieces about 5-6 Oreos
1 cup Heavy cream cold
2 tablespoon Powdered sugar
½ teaspoon Pure vanilla extract
½ cup Oreo crumbs about 6 Oreos blended into fine crumbs
Extra half Oreos for decoration

US Customary - Metric

Instructions

Oreo Crust

Use a food processor or blender to blend Oreos into a fine crumb. Place in mixing bowl and add melted butter. Use a fork to mix. It should be lightly wet.
1 ½ cups Oreo crumbs, 3 tablespoon Unsalted butter
Preheat oven to 325°F. Line a 12 cup muffin tin with muffin liners. Use 1 tablespoon of crust per hole. Use a spice jar or ¼ measuring cup to compact crust.

Oreo Cheesecake

Prepare the Oreo crumbs and Oreo pieces. Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl.
8 oz Cream cheese, ⅛ cup Oreo crumbs, ¼ cup Oreo pieces, ¼ cup White granulated
Add in sour cream, heavy cream, and vanilla. Mix on high until combined and smooth. Add in the egg and mix on low until just combined. Take off mixer and mix with a rubber baking spatula. Fold in the Oreo crumbs and Oreo pieces.
⅛ cup Sour cream, 1 tablespoon Heavy cream, 1 teaspoon Pure vanilla extract, 1 Large egg
Use a 1oz cookie scoop and scoop the batter into the muffin tin. Use all of the batter.
Bake for 18-22 minutes. The cheesecake should be just baked and bouncy with light golden edges and no cracks. Turn off the oven, prop open the door and let sit for 15 minutes.
Transfer to a cooling rack. Let them cool completely. Cover in an airtight container and chill for 6 hours or overnight.

Oreo Whipped Cream

Take off all of the wrappers. Heat the hot fudge in a microwave safe bowl in the microwave for 30-50 seconds until it is melted. Use ½ tablespoon and scoop 1 heaping on to each mini cheesecake. Top with extra Oreo pieces.
1 container Hot fudge, ½ cup Oreo pieces
Freeze a metal bowl with a whisk attachment for 10 minutes. Add heavy cream, powdered sugar, vanilla, and Oreo crumbs to the cold bowl. Beat on high until stiff peaks form.
1 cup Heavy cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract, ½ cup Oreo crumbs
Pipe whipped cream on top of mini cheesecakes. Top with a half Oreo.
Extra half Oreos

Notes

All ingredients that say room temperature, pull out 2 hours before baking.

These are best if chilled overnight.

Nutrition