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–+ servings
Mini cheesecake cupcake stacked on top of each other
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5 from 5 votes

Small batch mini cheesecakes with oreo crust

These mini individual cheesecakes are creamy, lightly sweetened, and super easy to make!
Prep Time15 minutes
20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 9 mini cheesecakes
Calories: 182Calories

Ingredients

  • 9 Oreo cookies
  • 8 oz cream cheese at room temperature
  • ¼ cup sour cream at room temperature
  • 2 tablespoon heavy cream at room temperature
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract
  • 2 teaspoon lemon juice

Instructions

  • Preheat the oven to 300F then line a muffin tin with 9 muffin liners. Place an oreo cookie at the bottom of each one and set aside.
  • In a medium bowl or a stand mixer bowl, mix the cream cheese, sour cream, heavy cream, and granulated sugar together until smooth and creamy. Make sure that you are using room temperature ingredients here!
  • Add in the egg, vanilla extract, and lemon juice and mix just until combined. Do not to overmix the cheesecake batter so that it doesn't collapse after baking.
  • Divide the cheesecake batter evenly in the 9 prepared muffin liners. Bake in the oven for 20 minutes, then pull out the tray and let it cool down to room temperature for 30 minutes before placing the mini cheesecakes in the fridge for at least 2 hours or overnight.
  • Enjoye you mini oreo cheesecakes as is or top them with your favorite toppings (caramel, diced strawberries, chocolate ganache, whipped cream, peanut butter...)

Notes

Can I make this cheesecake with graham crackers instead of Oreos?

Absolutely! If you want to make this cheesecake with graham crust instead of Oreos, you can use:
¾ cup graham cracker crumbs
2 tablespoon sugar
3 tablespoon melted butter
⅛ teaspoon salt
Mix all of those ingredients together, divide them between the 9 muffin liners and press the mixture down firmly. Bake for 8 minutes in a 325F oven, then let cool while you're making your cheesecake batter.
Bake the mini cheesecakes as directed in the recipe.

Nutrition

Calories: 182Calories | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 149mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg