These mini cheesecakes are baked in cupcake pans and couldn’t be any easier to make! Made with a delicious Oreo cookie crust, this little cheesecakes are irresistible!
Making cheesecake can be kind of tricky and intimidating. There is the whole springform pan thing, the water bath, and the inevitable cracking of the top. Not to mention the amount of time it takes to make it and then wait for it to cool.
But this is the perfect recipe to take all the fear out of making cheesecake. Mini cheesecakes baked in cupcake liners! My mom used to make these for Sunday dessert and we always loved them. Her original recipe uses Vanilla Wafers for the crust, but I used Oreos. Because really… why not?
I love these because they are so easy and fast to make, and you probably have all the ingredients on hand! There’s nothing weird or fancy in these bite-sized beauties- just pure deliciousness.
How To Make Oreo Crusted Mini Cheesecakes
Prep – Preheat the oven to 375 degrees F and then place liners in each ramekin of your cupcake pan. Split your Oreo cookies in half and remove the filling. Place half of an Oreo into each liner which will become the crust.
Make The Cheesecake – Mix together the softened cream cheese, eggs, sugar, lemon juice and vanilla until the consistency is light and fluffy. You’ll fill each liner about 3/4 of the way with the cheesecake mix.
Bake & Cool – Bake your mini cheesecakes for about 15-20 minutes. Once they are done cooking, allow them to cool before serving. You can remove the cupcake liners after they have cooled, or they can be eaten straight out of the cupcake liners with no utensils if you want to serve them at a picnic or pot luck.
Refrigerate – Be sure to store these mini cheesecakes in the fridge until you’re ready to serve them or if you have any leftover.
Top Before Serving – Wait to add the fruit topping right before you serve them. If you put the topping on too soon, it could make the mini cheesecakes a little soggy.
The Best Toppings – You could also top them with ice cream topping, chocolate, caramel or garnish with chopped nuts, if you’d like a little crunch!
More Cheesecake Inspired Recipes
- Easy Cheesecake Cookie Bars
- Lemon Cheesecake Mousse Recipe
- Mint Chocolate Cheesecake Dip
- Coconut Cream Cheesecake Dip
- Lemon Cheesecake Bars
Let us know if you make these mini cheesecakes by leaving us a comment below or by tagging us on social media.
Mini Cheesecakes with Oreo Crust
- 9 Oreos, split in half, filling discarded
- 2 8 oz. packages cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- toppings of your choice - caramel, chocolate, fruit, nuts, etc.
- Put 18 cupcake liners in cupcake pans. Place one half of Oreo sandwich cookie in the bottom of each liner.
- Mix the cream cheese, sugar, eggs, lemon juice, and vanilla together until light and fluffy.
- Spoon filling into cupcake liners, filling about 3/4 full.
- Bake at 375 degrees for 15-20 minutes.
- Let cool. Just before serving, top with desired toppings.
ABOUT THE AUTHOR – Melissa is the creative mom and blogger from Ice Cream Inspiration, She was a contributor on the Somewhat Simple Creative Team from 2015-2016. Stop by her site for delicious recipes, home organization challenges, and amazing makeovers!