Everything you love about OREO cheesecake in a convenient bite sized format. Garnish with a swirl of cookies and cream frosting and a mini oreo for the ultimate treat!
Thursday February 18, 2021
Butter Chocolate Baking Crumbs Cream Cheese Eggs OREOs Sour Cream Sugar
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I love cheesecake, but I love quick, bite sized cheesecake even more! Who needs a plate and fork to enjoy cheesecake? Certainly not this girl, that's for sure! I catch my husband eating these directly out of the fridge pretty much any time he passes it. They are so, so good for when you need a quick sweet snack. These are also perfect to make and bring to a gathering, whenever we are allowed to have those again (sigh).
There are only a few ingredients required to make these mini OREO Cheesecake Bites:
These are not complicated to make - I had mine in the oven in less than 15 minutes, but there are several steps involved that I will explain below.
Step 1: Preheat the oven to 350 F, and prepare a mini muffin pan with mini liners. Liners are important in this recipe - you will not be able to get the cheesecake out of the pan without them.
Step 2: Make the crust by combining chocolate cookie crumbs, melted butter and granulated sugar in a small bowl until completely combined. The texture should be something like wet sand
Step 3: Place about half a tablespoon of crust mixture into each of the 24 muffin liners and pat down with the back of a spoon. I used a rounded spoon and it helped make a cavity in the center for my cheesecake
Step 4: Prepare the cheesecake mixture by beating the cream cheese on high speed until smooth and creamy. Then beat in the sugar until fully incorporated
Step 5: Beat the sour cream, egg, vanilla, salt and cornstarch into the cream cheese mixture until fully combined
Step 6: Stir in chopped OREOs until evenly distributed, then spoon about 1 tablespoon of cheesecake mixture into each muffin cavity
Step 7: Bake mini cheesecakes in preheated oven about 10-12 minutes, or until the center is completely set. Once they are done cooking, allow them to cool at room temperature about 30 minutes, then put them in the fridge to finish cooling for an additional hour or until the are chilled
Step 8: If you want to garnish with some cookies and creme frosting, while the cheesecakes cool you can prepare it, but the cheesecakes must be completely cooled before you pipe it on.
Step 9: In a small bowl, beat the butter, then slowly add the icing sugar in 4-5 additions, mixing well after each. Stir in the OREO crumbs, followed by the milk.
Step 10: Once cheesecakes are completely cooled, add a small dollop of frosting to each one, and add a mini OREO cookie on top for decoration. Serve cold.
Since these are cheesecake, they must be stored in the fridge - an airtight container is best. I'd recommend eating them within 3-4 days of making them. You can also freeze them for several months. They can be thawed in the fridge for several hours, or even enjoyed frozen!
For the crust:
For the cheesecake:
For the frosting (optional):
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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