Let’s be honest some days you just need something sweet without the fuss. These 5-Ingredient Mini Oreo Cheesecakes have saved me countless times when my sweet tooth strikes but my time is limited! They’re the perfect little indulgence that comes together in minutes but tastes like you spent hours in the kitchen.
Why You’ll Love These 5-Ingredient Mini Oreo Cheesecakes
There’s something magical about biting into a creamy mini Oreo cheesecake that just melts away the stress of the day. These little treats are:
- Ready in under 30 minutes (plus chilling time)
- Perfect for portion control (though I won’t judge if you have two!)
- Ideal for unexpected guests or last-minute potlucks
- A hit with kids and adults alike
I first made these mini Oreo cheesecakes for my daughter’s sleepover party when I was running behind on everything. The girls devoured them so quickly I barely got a photo! Now they’re my secret weapon for any occasion that calls for something sweet but my schedule says “keep it simple.”
What You’ll Need
For 12 mini cheesecakes:
For the Base:
- 200g Oreos, finely crushed
- 60g unsalted butter, melted
For the Cheesecake:
- 400g cream cheese (room temperature works best)
- 300ml cold double cream (save 1/3 for the topping)
- 100g icing sugar
- 5 Oreos (54g), crushed + 6 Oreos, halved for decoration
How to Make Mini Oreo Cheesecakes
- Prepare the base: Crush your Oreos until they resemble fine crumbs. You can use a food processor or place them in a ziplock bag and crush with a rolling pin (great for releasing any pent-up stress!). Mix with melted butter until combined.
- Form the crust: Divide the mixture between 12 muffin cups lined with paper liners, pressing down firmly to create an even base. Pop in the freezer while you prepare the filling.
- Make the filling: Beat the cream cheese until smooth, then add the icing sugar and mix until well combined. In a separate bowl, whip 2/3 of the double cream until soft peaks form, then gently fold into the cream cheese mixture. Stir in the crushed Oreos.
- Assemble: Spoon or pipe the cheesecake mixture over each Oreo base, smoothing the tops with the back of a spoon.
- Decorate: Whip the remaining cream and pipe small dollops on top of each cheesecake. Finish with half an Oreo pressed gently into each one.
- Chill: For a quick set, freeze for 15-20 minutes, or refrigerate for at least 3 hours until firm.
Tips for Perfect Mini Oreo Cheesecakes
Don’t overmix your cheesecake filling – gentle folding is key to maintaining that light, airy texture we all love. If you’re like me and sometimes get a bit enthusiastic with mixing, just remember: less is more!
For an extra-special touch, try drizzling some homemade chocolate sauce over the top just before serving. The warm sauce creates a beautiful contrast with the cold cheesecake.
If you’re looking for a breakfast treat that’s just as delicious (but maybe more acceptable to eat before noon!), check out my easy high protein breakfast options that will keep you satisfied all morning.
Common Questions About Mini Oreo Cheesecakes
Can I make these ahead of time?
Absolutely! These mini cheesecakes will keep in the refrigerator for up to 3 days. Just store them in an airtight container to prevent them from absorbing other flavors.
Can I use light cream cheese?
Yes, though the texture may be slightly less rich. If you’re looking for more balanced dessert options, you might enjoy exploring some healthy protein desserts that still satisfy your sweet tooth!
My cheesecake mixture seems too runny. What went wrong?
Make sure your cream is properly whipped before folding it in. If it’s still too soft, pop the mixture in the refrigerator for 15-20 minutes to firm up before assembling.
For more inspiration on creating delicious no-bake treats, the Oreo Mini Philly Cheesecakes from AllRecipes offers some great variations to try!
These 5-Ingredient Mini Oreo Cheesecakes have become my go-to dessert for those moments when I need something sweet but don’t have the time for anything complicated. They’re like little bites of joy that remind us sometimes the simplest pleasures are the most satisfying. And isn’t that what we all need at the end of a long day?
5-Ingredient Mini Oreo Cheesecakes
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing Bowl
Ingredients
Base
- 200 g Oreo cookies finely crushed
- 60 g unsalted butter melted
Cheesecake
- 400 g cream cheese room temperature
- 300 ml double cream cold (save 1/3 for the topping)
- 100 g icing sugar
- 5 Oreo cookies crushed (54g)
- 6 Oreo cookies halved for decoration
Instructions
- Line a 12-cup muffin tin with paper liners.
- For the base, mix the finely crushed Oreos with melted butter until well combined.
- Divide the mixture between the 12 muffin cups, pressing down firmly to create an even base. Place in the freezer while preparing the filling.
- Beat the cream cheese until smooth, then add the icing sugar and mix until well combined.
- In a separate bowl, whip 2/3 of the double cream until soft peaks form, then gently fold into the cream cheese mixture.
- Stir in the 5 crushed Oreos.
- Spoon or pipe the cheesecake mixture over each Oreo base, smoothing the tops with the back of a spoon.
- Whip the remaining cream and pipe small dollops on top of each cheesecake.
- Finish with half an Oreo pressed gently into each cheesecake.
- Freeze for 15-20 minutes before serving or refrigerate for 3 hours. Store in the fridge.