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Mini Oreo Cheesecakes
This Mini Oreo Cheesecake Recipe has a chocolate cake crust, velvety cheesecake filling with Oreo crumbs folded into it, and topped with an Oreo whipped cream!
Prep Time
20
minutes
mins
Cook Time
28
minutes
mins
Chill Time
8
hours
hrs
Total Time
8
hours
hrs
48
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Mini Oreo Cheesecakes
Servings:
18
mini cheesecakes
Calories:
455
kcal
Author:
Miranda Couse
Ingredients
Chocolate Cake
1 1/2
cup
all-purpose flour
3
tablespoons
unsweetened cocoa powder
1
teaspoon
baking soda
1/2
teaspoon
salt
10
tablespoons
butter
room temperature
1
cup
granulated sugar
2
large egg yolks
2
tablespoons
whole milk
2
teaspoons
vanilla extract
Cheesecake Filling
16
ounces
cream cheese
room temperature
1
cup
granulated sugar
1/2
cup
full-fat sour cream
3/4
teaspoon
vanilla extract
1/8
teaspoon
salt
2
large eggs
1 1/2
cup
oreo crumbs
Oreo Whipped Cream
1 1/2
cup
heavy whipping cream
1/4
cup
powdered sugar
1/2
cup
Oreo crumbs
1
package mini oreos
for garnishing
Instructions
Cake Crust
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
In a large bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
In a separate large bowl, add the butter and sugar. Beat on with a hand mixer on medium until light and fluffy.
Add in the egg yolks, milk, and vanilla extract and beat on medium until combined.
Gradually beat in the dry ingredients until combined.
Spoon about 1 tablespoon of the batter into each cupcake liner.
Place in the oven and bake for about 5 to 7 minutes.
Set aside to cool
Cheesecake Filling
Lower the oven temperature to 325 for the cheesecakes.
Add the cream cheese to a large bowl and beat with the hand mixer on medium until smooth.
Add in the sugar and continue to beat until incorporated. Scrape down the bowl.
Add in the sour cream, vanilla, and salt. Beat on medium until incorporated.
Beat in the eggs, 1 at a time until combined. Scrape down the bowl after each egg.
Add in 1 cup of oreos crumbs into the cheesecake batter. Stir with a spatula until evenly distributed in the batter.
Scoop about 1/4 cup of the cheesecake batter into each cupcake liner.
Place in the oven and bake for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.
Allow the cheesecakes to cool overnight before adding the whipped cream and serving.
Oreo Whipped Cream
In a large bowl, add in the heavy whipped cream, powdered sugar, and oreo crumbs. Beat with the hand mixer on medium until stiff peaks form.
Add the whipped cream to a piping bag fitted with the Wilton 1M tip and pipe swirls on top of the chilled cheesecake.
Top each cheesecake with a mini oreo and serve.
Nutrition
Calories:
455
kcal
|
Carbohydrates:
47
g
|
Protein:
5
g
|
Fat:
28
g
|
Saturated Fat:
16
g
|
Cholesterol:
115
mg
|
Sodium:
382
mg
|
Potassium:
132
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
919
IU
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
2
mg