Mini Oreo Cheesecake Bites

Natalie | The Kollee Kitchen
by Natalie | The Kollee Kitchen
24 Cheesecakes
27 min

I love a nice big slice of cheesecake, but I love these quick, bite sized cheesecakes even more! Who needs a plate and fork to enjoy cheesecake? Certainly not this girl, that's for sure! I catch my husband eating these directly out of the fridge (or freezer) pretty much any time he passes it. These are so easy to make and come out perfectly every time! These really do wonders for my sweet tooth cravings, along with some of my inside out chocolate chip cookies and my chocolate chip banana bread, both of which I have been making like crazy the last few weeks.

The best part of these little cheesecakes is they are not complicated to make - I had mine in the oven in less than 15 minutes - and they are much less finicky than a regular cheesecake. No water baths or worries about cracking! The icing on top I think is a really nice touch but they will still be delicious if you decide to skip it!

Mini Oreo Cheesecake Bites
Recipe details
  • 24  Cheesecakes
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients
For the crust
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon granulated sugar
For the cheesecake:
  • 1 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons sour cream, room temperature
  • 1 egg, slightly beaten, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 4 oreos, chopped into small pieces
For the frosting (optional):
  • 2 tablespoons butter
  • 2/3 cup powdered sugar
  • 1 tablespoon chocolate cookie crumbs
  • 2 teaspoons milk
  • 12 mini oreos, divided in half to get 24 cookies
Instructions
Preheat the oven to 350 F, and line a mini muffin pan with mini liners
Make the crust by combining chocolate cookie crumbs, melted butter and granulated sugar in a small bowl until completely combined
Firmly press about half a tablespoon of crust mixture down into each of the 24 muffin liners.
Prepare the cheesecake mixture by beating the cream cheese on high speed until smooth and creamy, then beat in the sugar until fully incorporated
Beat the sour cream, egg, vanilla, salt and cornstarch into the cream cheese mixture until fully combined
Stir in chopped Oreos until evenly distributed, then spoon about 1 tablespoon of cheesecake mixture into each packed crust
Bake mini cheesecakes in preheated oven about 10-12 minutes, or until the center is completely set.
Once they are done cooking, allow them to cool at room temperature about 30 minutes, then put them in the fridge to finish cooling for an additional hour or until they are chilled
While the cheesecakes cool you can prepare the icing if using by beating the butter, and slowly beating in the powdered sugar 1-2 tablespoons at a time. Stir in the cookie crumbs and then milk.
Once cheesecakes are completely cooled, add a small dollop of frosting to each one and top with a mini oreo cookie. Serve and store chilled.
Tips
  • The number one most important thing is to make sure your ingredients are room temperature - especially the cream cheese - cold cream cheese will not mix well with other ingredients and you will have lumps
  • Try and make sure you make each cheesecake the same size so that they cook evenly
  • Make sure you use muffin liners - otherwise the cheesecakes will not come out of the pan
Natalie | The Kollee Kitchen
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