Super Mini Oreo Cheesecake




Introduction: Super Mini Oreo Cheesecake

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We all have seen those gigantic pieces of cheesecake in local bakeries or restaurants. They look  absolutely delicious. But then you think of the however many miles you will have to run to burn the calories from eating half of the slice. Never fear, the Super Mini Oreo Cheesecake is here! These cute little cheesecakes are perfect for snack or finger food at parties. And they don't have nearly as much calories in them as the regular kinds. These cheesecakes are sure to please whoever has a craving for cheesecake.

There are many variations to make this cheesecake. I also used Butterfingers and some extra Halloween candy to make these (they tasted just as great).

Step 1: Ingredients

To make these delicious mini cheesecakes you will need:
  • 4oz of softened cream cheese (this should be at room temperature)
  • 3/8 cup of sugar (or 1 1/2 of a 1/4 cup)
  • 1 egg
  • 1/2 tablespoon of vanilla
  • 1/2 tablespoon of lemon juice
  • Oreos, Butterfingers, Kit Kats, Reese's or any other candy you can think of
You will also need 12 mini baking cups (I used really small ones that were 1 5/8 inches in diameter) and a cupcake pan would be helpful as well.

Step 2: Adding the Ingredients Together

Now the first time I tried making these I just added all the ingredients together and tried to mix them. That didn't turn out so well so I tried a new way.

First I put the cream cheese into a mixing bowl and creamed it in the mixer. It should have a consistency of frosting. Set this aside.

Now in a separate bowl, use a fork and mix the egg evenly so the egg white and egg yolks are evenly mixed. Add the lemon or lime juice to the egg mixture.

Add the sugar and vanilla to the egg mixture and mix again.

Step 3: Combine and Mix Some More

Preheat your oven to 350 degrees Fahrenheit. Add the egg mixture into the cream cheese. Mix on high for about a minute and then mix on medium until the mixtures are thoroughly combined. Make sure there are no cream cheese chunks in the mixture.

Step 4: Chopping Up the Sweet Stuff

I used Oreos and Butterfingers for these cheesecakes but almost any sweet can work. Be creative with it (I would love to see pictures). You could even use some extra Halloween candy or some freshly baked cookies. The choices are endless.

Well whichever kind of sweet you're using, make sure to chop them up into little pieces. You can use a knife, crush them with a bag or a towel, or even take out the food processor.

Step 5: Pouring the Batter

Add the chopped cookie/candy/sweets mixture into the baking cups. Then pour the cream cheese mixture on top. Make sure the cups aren't completely full because these rise when they are baked.

Step 6: Bake and Finish!

Bake for about 10 to 15 minutes. Let the cheesecakes cool slowly and then refrigerate. Refrigeration is very important in order for the cheesecake to firm up. It can be put into the freezer for quick eating.

Take these out for a snack, to entertain, or just to indulge on a quiet afternoon. They are very delicious and easy to make too.

Happy Eating!



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    31 Discussions

    These sound great, it's a lot like my mom use to make, only she used ground-up ginger snapes and butter for the crust and I can't remember anyone that did not like them. It's good to see others open the door to a wide selection of tast and creativity, Thank you very much.

    2 replies

    You're welcome and thank you for the nice comment. Oh those sound delicious! I'll definitely give it a try someday. I'm glad people like what I come up with. Thanks again!

    Thank you and you have opened the door to so many different way's to make them and each and every one is better than the one before, but it's so dang hard to say what one is my favorite and every one I make them for say's it's the best they ever had, and I don't think they are just being nice

    Yes I did use the lemon/lime juice. I forgot to add that step to step 2. Thank you for letting me know.

    And the temperature for the oven is 350 degrees Fahrenheit. It's noted in step 3.

    I meant instead of lemon juice, you can use lime juice. Does this clear things up?

    lime instead of lemon... ok.
    but, where do you use the citrus in the prep? mix it w/the eggs before adding to the cream cheese?

    i literally went out to buy mini cupcake pans and "liners" to make this, this weekend?! (first attempt at baking... EVER?!)

    Ahh sorry somehow I left that step now. Yes the lemon juice is mixed in with the eggs in step 2.

    And great! I feel honored that your first baking recipe is going to be mine :) Let me know how it works out (and post some pictures too!).

    These look like they're so small, the bain-marie wouldn't be necessary. For larger cheesecakes, you have to have the temp stay even or the exterior overcooks and the center is still raw. These little tiny ones would cook through so fast it wouldn't be an issue.

    I agree. These are very small and cook pretty fast. Like ktana said, I would probably use a water bath for a larger cheesecake to keep the temperature from rising too quickly. :)

    My mom has made these for years, always a big hit. Instead of crumbling the oreos, we just layer cookie halves and filling a couple of times. We also use a hint of almond extract. Adds a nice flavor.

    1 reply

    I've heard this done before (see souschefgirl's comment below). I did think of that but I decided to crumble them up (that way I could add the Halloween candy in it too). Almond extract is a good idea! Maybe I'll try it next time. Thanks for the comment!

    Excellent Halloween candy reuse recipe! I'd eat that. ;)