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Oreo Stuffed Mini Cheesecakes Recipe

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4.4 from 145 reviews

These Oreo Overload Stuffed Mini Cheesecakes are a decadent dessert featuring a crispy Oreo crust, creamy cheesecake filling stuffed with whole Oreos, and topped with crushed Oreos and chocolate drizzle. Perfect for Oreo lovers who want bite-sized indulgent treats packed with layers of cookie and cream.

Ingredients

Crust

  • 1 ½ cups crushed Oreo cookies (about 15 Oreos)
  • 3 tbsp melted butter

Cheesecake Filling

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup heavy whipping cream

Filling and Topping

  • 6 whole Oreos (for stuffing)
  • 1 cup crushed Oreos (for topping)
  • ½ cup chocolate sauce (for drizzling)
  • Whole Oreos for garnish

Instructions

  1. Prepare the crust: Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners. In a small bowl, mix 1 ½ cups crushed Oreo cookies with melted butter. Press the mixture evenly into the bottom of each liner forming the crust.
  2. Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract thoroughly.
  3. Whip and fold the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, creating a light and fluffy filling.
  4. Assemble cheesecakes: Spoon about 1 tablespoon of the cream cheese mixture over each crust in the liners. Press one whole Oreo gently into the center of each cheesecake. Top with another tablespoon of the cream cheese mixture, covering the Oreo completely.
  5. Bake: Bake for 18-20 minutes until the edges are set but the centers remain slightly soft to maintain creaminess.
  6. Cool and chill: Allow cheesecakes to cool completely in the muffin tin. Then transfer to the refrigerator to chill for at least 2 hours to set fully.
  7. Add toppings: Once chilled, top each mini cheesecake with crushed Oreos and drizzle with chocolate sauce. Garnish with whole Oreos for an extra Oreo overload effect.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake; centers should remain slightly soft for perfect texture.
  • Chilling time is important for cheesecakes to firm up properly.
  • Use good quality chocolate sauce for best flavor and drizzling effect.
  • Mini muffin tins yield approximately 18-24 mini cheesecakes depending on filling size.

Find it online: https://oliviabakes.com/oreo-stuffed-mini-cheesecakes-recipe/