Mini Oreo Cheesecakes

Mini Oreo Cheesecakes |

Today’s post is all about Mini Oreo Cheesecakes.  I told you something good was about to come.  How can you possibly go wrong when Oreos and cheesecake are involved?  These are the perfect size so you don’t have to feel guilty about having a sweet little treat!

I have another awesome round up of yummy stuff to share with you later this week.  I think I have added about 10 pounds on just scouring the web to find them all for you. So much good stuff.  You are going to LOVE it!

I am also working on some great Thanksgiving recipes to share with you.  I know we are all looking to the web and Pinterest in search of the perfect ideas for the holidays. This blog is going to be filled with great ideas so keep checking back often!  I promise you will NOT be disappointed!  I might also be sharing a few holiday craft ideas as well.  🙂

Now back to what you are waiting for… Mini Oreo Cheesecakes please take the stage!

Mini Oreo Cheesecakes |

These are not hard to make at all and they are sure to be a hit!  I have seen some people who don’t mess with crushing the oreos and making the crust that way.  Some people just stick a whole oreo in the bottom of the cupcake liner and let that be the crust.  Either way… it’s yummy.  Go for whichever one suits your fancy.  I personally prefer the traditional crushed oreo/butter crust so that is what I did here.

Mini Oreo Cheesecakes
Serves: 12 cheesecakes
For Crust:
  • 1 cup cream filled sandwich cookies, crushed
  • 3 tbsp butter
For filling:
  • 1 pound cream cheese, room temperature
  • 3 large eggs, lightly beaten (room temperature)
  • ¾ cup sugar
  • 1 tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • pinch of salt
  • 1 cup cream filled sandwich cookies, crushed
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, Greek yogurt, salt and oreos. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

We LOVE cheesecake here so you will be seeing lots of different cheesecake recipes over time.

What’s your favorite cheesecake flavor??  Plain New York style?  Chocolate?  White chocolate raspberry?  Other???  I would love to know!  

About the Author

Shari is the wife of the most handsome husband. They have three amazing kids who are everything to her. She spends her days running kids to and from school, activities, etc. When she isn't in the car, she can usually be found in the kitchen cooking or baking up something delicious! Shari's photography has been published in many national publications, such as Better Homes and Gardens, Grace Ormonde, Knot Magazine, Premier Bride, and more.