Mini Oreo Cheesecakes
Mini Oreo Cheesecake
5 from 1 vote
Prep: 20 minutes
Cook: 12 minutes
Total Time 32 minutes
Servings: 10
Mini Oreo cheesecakes are delightful bite-sized treats featuring a creamy cheesecake filling with a rich Oreo crust, topped with a mini Oreo cookie. These individual desserts are perfect for satisfying your sweet cravings!

Nutrition: per serving



  • 200 g Oreos for the crust
  • 50 g Butter unsalted, melted
  • 300 g Cream Cheese softened
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 200 ml Double Cream
  • 6 Oreos crushed, for the filling
  • Additional Oreos for decoration (optional)


  • Preheat the oven to 160°C (fan-assisted).
  • Line a muffin tin with paper cupcake cases.
  • Crush the 200g of Oreos in a food processor or by placing them in a sealed bag and crushing with a rolling pin until fine crumbs form.
  • Mix the crushed Oreos with the melted butter until well combined.
  • Divide the mixture evenly among the cupcake cases, pressing it firmly into the bottom of each one.
  • Chill the crusts in the fridge while preparing the filling.
  • In a large bowl, beat the cream cheese until smooth and creamy.
  • Add the icing sugar and vanilla extract, and beat until well combined.
  • In a separate bowl, whip the double cream until soft peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Fold in the crushed Oreos until evenly distributed throughout the filling.
  • Spoon the filling over the chilled crusts, filling each cupcake case almost to the top.
  • Bake the cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the centres are still slightly wobbly.
  • Remove from the oven and allow to cool completely at room temperature.
  • Once cooled, transfer the cheesecakes to the fridge to chill for at least 2 hours, or until firm.
  • Before serving, top each cheesecake with a halved or whole Oreo for decoration, if desired.

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