Embark on an easy baking journey with these 5-Ingredient Mini Oreo Cheesecakes, where classic cookies meet creamy cheesecake in perfectly portioned treats.
Whether it's a party dessert or family gathering, these 5-Ingredient Mini Oreo Cheesecakes bring bakery-quality indulgence right to your table with minimal ingredients.
Perfect for entertaining or whenever you need a quick impressive dessert, this recipe captures the magic of simplicity. Ready to create the ultimate easy cheesecakes? Let's dive into this delicious and utterly rewarding recipe.
Master the Art of 5-Ingredient Mini Oreo Cheesecakes
These 5-Ingredient Mini Oreo Cheesecakes aren't just another dessert – they're a perfect fusion of cookies and cream. The combination of whole Oreos and creamy filling creates an unforgettable taste experience.
Here's your guide to creating these spectacular 5-Ingredient Mini Oreo Cheesecakes, complete with professional tips to ensure your treats turn out perfectly every time.
Serving Suggestions for Mini Oreo Cheesecakes:
- Present on a tiered dessert stand
- Serve with coffee or milk
- Add fresh berries for color
- Drizzle with chocolate sauce
- Include extra whipped cream
Pro Tips for Perfect Oreo Cheesecakes:
- Temperature Control: Use room temperature ingredients
- Cookie Selection: Choose fresh, unbroken Oreos
- Mixing Strategy: Beat until just combined
- Baking Success: Watch for slight jiggle
- Cooling Method: Chill completely before serving
5-Ingredient Mini Oreo Cheesecakes Recipe:
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Chilling time: 4 hours
- Servings: 12 mini cheesecakes
- Equipment: Muffin tin, mixer, cupcake liners
Transform your kitchen into a dessert paradise with these spectacular 5-Ingredient Mini Oreo Cheesecakes.
Ingredients:
- 24 Oreo cookies, whole
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 12 Oreo cookies, roughly chopped for filling
- Whipped cream for topping (optional)
- Additional crushed Oreos for garnish (optional)
Directions:
- Preheat oven to 325°F. Line a standard muffin tin with paper liners.
- Place one whole Oreo cookie in the bottom of each paper liner. They should fit perfectly as the base of each cheesecake.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add sugar and continue beating until well combined.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in vanilla extract until just combined.
- Gently fold in the roughly chopped Oreo cookies, being careful not to overmix.
- Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, until the centers are just set (they may still be slightly jiggly).
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 3 hours or overnight to allow the cheesecakes to set properly.
- Before serving, top with whipped cream and additional crushed Oreos if desired.
Ready to Indulge!
These 5-Ingredient Mini Oreo Cheesecakes offer an incredible combination of flavors that will make any occasion special. Each bite delivers the perfect balance of cookies and creamy cheesecake.
Storage Solutions:
- Refrigeration: Keep chilled for up to 5 days
- Freezing: Freeze without toppings for 2 months
- Make Ahead: Prepare up to 2 days in advance
- Serving Tip: Let stand 10 minutes before serving
5-Ingredient Mini Oreo Cheesecakes
Transform your kitchen into a dessert paradise with these spectacular 5-Ingredient Mini Oreo Cheesecakes.
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
- 24 Oreo cookies, whole
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 12 Oreo cookies, roughly chopped for filling
- Whipped cream for topping (optional)
- Additional crushed Oreos for garnish (optional)
Instructions
- Preheat oven to 325°F. Line a standard muffin tin with paper liners.
- Place one whole Oreo cookie in the bottom of each paper liner. They should fit perfectly as the base of each cheesecake.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add sugar and continue beating until well combined.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in vanilla extract until just combined.
- Gently fold in the roughly chopped Oreo cookies, being careful not to overmix.
- Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, until the centers are just set (they may still be slightly jiggly).
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 3 hours or overnight to allow the cheesecakes to set properly.
- Before serving, top with whipped cream and additional crushed Oreos if desired.
Notes
- For the best texture, make sure your cream cheese and eggs are at room temperature before mixing.
- These mini cheesecakes can be made up to 3 days ahead and stored in the refrigerator.
- For a festive touch, use seasonal Oreo flavors like mint, peanut butter, or golden Oreos.
- To prevent the cheesecakes from cracking, avoid overmixing the batter after adding the eggs.
- For easy removal from the pan, run a knife around the edge of each cheesecake before lifting out.
- These cheesecakes freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
- For a more pronounced Oreo flavor, add 1 tablespoon of the Oreo cookie crumbs to the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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