There is a reason that Oreos are called milk’s favorite cookie. They are just made for mixing with dairy products. I think that goes double when they are added into a cheesecake. Since cheesecake and oreos are two of my favorite indulges, it was time to combine them into these decadent mini oreo cheesecakes. The crusts were really simple and the cheesecake mixture came together in minutes. That meant I could indulge sooner, ha!
The cheesecakes baked for about 30 minutes, until just starting to brown around the edge and barely beginning to crack on top. Then I let them cool before I transferred them to the refrigerator to chill for 4 hours. They needed to be completely cold for serving. Then it was time to eat! They were so cute in their individual packages. It was also so much easier to serve them than trying to cleanly slice a whole cheesecake! Because they need to chill for 4 hours at least, they are also perfect to make ahead and not have to worry about making them the day you want to serve them. I hope you all love these treats as much as we did in this house. Enjoy!! xoxo
These mini oreo cheesecakes are such a decadent, wonderful treat that come together quickly! The crusts and cake batter are both really simple.
- 25 whole oreo cookies
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
- 1 container plain Greek yogurt 5.3 ounces
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Pre-heat the oven to 325 and get out two muffin tins that can hold 15 cakes total. Line each muffin well with a paper liner and place an oreo cookie in the bottom of each of the 15 wells. Then take the remaining 10 oreos and crush them with a rolling pin in a sealed plastic bag or pulse them in a food processor to turn them into crumbs. Set the crumbs aside. Make the batter next. Combine the remaining ingredients from the cream cheese to the vanilla in a mixing bowl and use a hand mixer to whip it all together. Alternatively, you could use the stand mixer with paddle attachment here. Then use a spatula to fold in the oreo crumbs you set asise. Scoop the batter into each prepared well to fill them to the top. Bake the two muffin tins for about 30 minutes, just until the edges start to brown and they hold their shape without collapsing. Let them cool for about 15 minutes, then remove them from the muffin tin to put them in the refrigerator to chill and set for at least 4 hours. Serve and enjoy! They also keep for a couple of days if you have leftovers.