Description
These Mini Oreo Cheesecakes are a delightful treat featuring a crunchy Oreo crust topped with a creamy, full-fat cream cheese filling studded with chopped Oreos. Baked in a water bath to ensure a smooth, crack-free texture, they make perfect individual desserts for parties or anytime you crave a rich, chocolatey cheesecake bite.
Ingredients
Crust
- 24 Oreo Thins
- 42 grams unsalted butter, melted (3 Tablespoons)
- 1 pinch of Kosher salt
Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream (2/3 cup)
- 15 milliliters vanilla extract (1 Tablespoon)
- 2 eggs, room temperature
- 60 grams chopped Oreos (1/2 cup)
For Serving (Optional)
- Whipped cream
- Mini Oreos
Instructions
- Cookie Crust: Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with baking spray or line a cupcake pan with paper liners. Pulse the Oreo Thins in a food processor until semi-fine crumbs form (about 1 1/2 cups or 170 grams). Add the melted butter and a pinch of kosher salt, then pulse until the mixture forms a thick dough. Divide the crust evenly among the pans (about 2 tablespoons per mini cheesecake or 1 1/2 tablespoons per cupcake liner). Press the crust firmly into the bottoms of the cups. Bake for 5-6 minutes until toasty and chocolatey. Let cool.
- Prepare Water Bath: Fill an oven-safe pan (such as a cake pan) with a few inches of water and set it aside; this will be used to create a moist baking environment to prevent cracking.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until the mixture has a sandy texture, about 1 minute. Add the softened cream cheese and beat until the mixture is light and fluffy. Incorporate the sour cream and vanilla extract, mixing until combined. Add the eggs and beat just until the filling is fully mixed. Gently fold in the chopped Oreos so they are evenly distributed.
- Assemble Cheesecakes: Using a #60 cookie scoop or tablespoon, evenly divide the filling over the cooled crusts. Smooth the tops with a butter knife.
- Bake Cheesecakes: Place the mini cheesecake pan on the middle rack of the preheated oven at 325°F (163°C). Carefully position the pan of water on the rack below the cheesecakes for the water bath. Bake for 15-16 minutes until the edges are set but the centers are still slightly jiggly like Jell-O.
- Cool and Chill: After baking, turn off the oven and crack open the door. Let the cheesecakes cool inside the oven for 30-60 minutes to prevent cracking. Then, cover and refrigerate for 2-3 hours until the filling is fully set.
- Serve: Top each mini cheesecake with a dollop of whipped cream and garnish with a mini Oreo if desired. Enjoy this luscious and creamy dessert!
Notes
- If using a standard cupcake pan instead of a mini cheesecake pan, line with paper liners for easy removal.
- The water bath (placing a pan of water beneath the cheesecakes while baking) helps create steam that prevents cracking and ensures a smooth, creamy texture.
- Make sure the cream cheese and eggs are at room temperature to prevent lumps in the filling.
- You can substitute full-fat dairy with lower-fat versions, but the texture will be less rich and creamy.
- For easier removal, let cheesecakes chill thoroughly before attempting to remove from the pan.
- Whipped cream and mini Oreos on top are optional but add a lovely finishing touch both in taste and presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
