Easy Mini Oreo Cheesecake Cups
These Easy Mini Oreo Cheesecake Cups are bite-sized, creamy, cookies-and-cream desserts made with a crunchy Oreo crust, light cheesecake filling, and caramel topping. Perfect for parties, holidays, or quick make-ahead treats, they deliver rich flavor in a perfectly portioned dessert.
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- electric mixer
- spatula
Ingredients
- 12 chocolate sandwich cookies, finely crushed
- 2 tbsp butter, melted
- 250 g cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 6 chocolate sandwich cookies, crushed
- 1/4 cup caramel sauce
- 6 whole chocolate sandwich cookies (for topping)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix crushed cookies with melted butter until combined, then press firmly into liners to form the crust.
- Beat cream cheese until smooth, then add sugar and vanilla extract and mix until creamy.
- Pour in heavy cream and whip until light and fluffy to create a mousse-like texture.
- Gently fold in crushed cookies to distribute cookies-and-cream texture evenly.
- Spoon mixture evenly into prepared crusts and smooth the tops.
- Bake for 15–18 minutes until edges are set and centers slightly jiggle.
- Cool completely, then refrigerate for at least 2 hours until firm.
- Drizzle with caramel sauce and top with a whole cookie before serving.
Notes
Use full-fat cream cheese for the best structure and flavor. Do not overbake—centers should remain slightly jiggly. Chill for at least 2 hours or overnight for best texture. You can also skip baking for a no-bake version by chilling for 6+ hours. Keep toppings separate if storing ahead.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 450IUCalcium: 90mgIron: 1.5mg
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